I fell in love with bibimbap on my first night in Seoul, Korea.  My first meal right off the plane was in a mall restaurant, where we had Shabu Shabu for the table and there was a build your own bibimbap bar. I loved how customizable the dish was while still being absolutely delicious no matter the toppings.  This dish consists of rice, meat (if you want it), vegetables, and any other topping that might enhance it.  I make this recipe at least once a month for my boyfriend and myself and it never gets old.  I will say that you will probably dirty ALL of your sauté pans making this dish, but I promise it will be worth it.  It makes two healthy servings with enough for a leftover lunch.

Let’s start with the wine that I drank while I made this delicious dish, Bollicini Prosecco.  Now pour yourself a glass of wine and get cooking!

Ingredients:

Marinade:

• ½ Cup Soy Sauce
• 2 Tsp Brown Sugar
• 1 Tsp Sesame Seeds
• 2 Cloves of Garlic, Chopped
• 1 Tsp Fresh Ginger, Chopped
• 2 Stalks of Green Onions, Sliced
• 1 LB of Beef Short Rib, Sliced
• 2 Cups Jasmine Rice
• 4 Cups Water
• 1 tsp salt

1. Whisk marinade ingredients together and add in sliced short rib. Make sure the meat is fully coated with the marinade, cover dish and place in refrigerator while you finish your mis en place.  Start cooking rice, adding salt to water.

Ingredients:

Accouterments:

• 1 Cup Red Pepper, Slice Thin
• 1 Cup Mixed Mushrooms, Sliced
• 2 Cups Spinach
• 1 Clove Garlic
• ½ Cup Yellow Onion, Chopped
• 3 Tbsp Olive Oil
• 1 Tbsp Sesame Oil
• ½ Cup Bean Sprouts
• 1 Large Egg
• Salt and Pepper

Garnish:

• ½ Cup Green Onions, Sliced
• Sriracha
• Kimchee

Directions:

2. Cut your vegetables: Slice the mushrooms, if they aren’t already (mine were) and chop the onions, these will be cooked together. Chop your garlic, this will be cooked with the spinach.  Slice your red peppers.
3. Once the water for your rice is boiling, start cooking your meat in the marinade in a stir fry pan.
4. Heat sesame oil in a sauté pan, once hot, sweat onions in pan before adding mushrooms and salt and pepper.
5. Heat olive oil in another sauté pan, and throw in garlic. If you’re like me, this is the extent of your burners’ capacity, but don’t worry, we’ll make it work.  Add in spinach, salt and pepper and stir.
6. Once mushroom and spinach dishes are thoroughly cooked, remove them from the stove and cover to keep warm.
   
7. If you have two more sauté pans, now is the time to use them. If not, place cooked vegetables in separate bowls, and cover with saran wrap.
8. Sauté red peppers in olive oil and set aside
9. Heat olive oil for your eggs (I only do this step for Michael, because I don’t eat eggs), once oil is hot, start egg. I usually cook it over easy but it’s up to you.  Season with salt and pepper.
10. Start plating while the egg cooks. Scoop rice into bowls, and place each vegetable, the meat and the bean sprouts separately around the center.
11. Top your bibimbap with the egg, place it in the center of the dish, and garnish with green onions, kimchee and sriracha to taste.
    
    

    

     

    And voila! Enjoy your Korean Bibimbap!

Have you had bibimbap before? What do you top yours with?