Bibimbap at home!

Okay, so, let’s just be honest:  bibimbap is my favorite.  I wrote you a cutesy introduction paragraph here but then deleted it because WHO CARES let’s talk about how to make it.

1.  Rice in rice cooker.

2.  Prep your toppings.

  • Slice and saute zucchini
  • Plop fresh spinach into boiling water until just wilted, drain and rinse with cool water (a.k.a. blanch the spinach)
  • Thin-cut carrots (we don’t julienne in this family, but something along those lines would be excellent), blanch and drain
  • Blanch and drain bean sprouts
  • Pickle some red onion – I used the recipe here but I used rice vinegar instead and halved the recipe
  • Fry a sunny-side-up egg

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3.  Cook the meat.  You’re going to marinate the meat for a minimum of three hours beforehand and probably longer.  I used the marinade recipe here, added a little pear juice, and then let it sit for a while.

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I learned a few things here for next time:

  • The meat should be thinly sliced — I wish I had sliced it much thinner.
  • Make EXTRA — it is the most delicious of all.

4.  Put it all in a big bowl:  rice first, then veggies in tiny clusters around the edges, then meat and egg in the middle.  Put a ton of sriracha (or Korean chile paste if you are fancy) on the side, take a photo, and then stir it all together.

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That’s it!  It takes a long time to prep all of the toppings but it is TOTALLY worth it.  And you can make all the toppings in advance so you just put  the rice-bowl together when the rice is done.

 

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