Bibimbap

Long overdue entry and I have to apologize. Got caught up with another visit to San Diego with my youngest daughter Mia. Then I got caught up with a new diet of the three S’s (soup, salad sandwich). I was committed to that diet for about 3 weeks straight then decided to just incorporate another element to it then the diet just went out the window. Why can’t losing weight be easier? Ah well, the benefit was that I did lose about 10 pounds and did not drink anything other than water. Yup! No soda, juice, coffee or tea. Just straight up water!

So in today’s blog I bring to you one of my favorite dishes. Bibimbap! It is a Korean dish consisting of rice, sauteed vegetables and meat blended together with a hot pepper paste sauce and a fried egg on top. The element to the dish that brings it to life is a hot stone pot. I do not own one of these but as the rice is mixed in well with the other ingredients, the rice is further cooked and crisped up. So without further ado, here’s how you make this sensational creation!



What you want to do first is julienne the carrots and zucchini. I would suggest using shiitake mushrooms for this recipe but I had baby bellas on hand. When you’re all done with the veggie prep, go ahead and set that aside and start cooking the ground beef. You want to start by adding minced garlic to a hot pan of oil then add the ground beef, soy sauce, sugar, pepper and sesame oil at the end.




Once the meat has been cooked you’ll start your veggies. Everything gets sauteed in a mixture of soy sauce, sugar and sesame oil with the exception of the bean sprouts (boiled), carrots and zucchini.







To create the hot pepper paste sauce you’ll need 4 ingredients. Hot pepper paste, sugar, soy sauce and sesame oil.

After the sauce is made you can go ahead and fry your eggs and you’re set to complete the meal. Enjoy!


Bibimbap
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Ingredients

● 1 1/2 lbs ground beef
● 2 garlic cloves
● 7-8 baby bella mushrooms sliced
● 2 zucchinis julienned
● 4 carrots julienned
● 1 package bean sprouts
● 1 package kosari
● 1 bunch spinach
● Korean hot pepper paste
● Soy sauce
● Sugar
● Sesame oil
● Salt & Pepper
● Rice

Directions

Cut all your vegetables first and set them aside. You’re going to be cooking them 1 at a time instead of throwing all the ingredients together in one pan. Smash and mince 2 garlic cloves and put in a pan of oil to slightly brown. Next add the ground beef along with 2 T of soy sauce and 1 T of sugar. Once the meat has been cooked, finish with a slight drizzle of sesame oil.

In a pot of boiling salted water, cook the bean sprouts for approximately 3 minutes and remove and drain from water. Add a drizzle of sesame oil and set aside.

Saute your vegetables that need a mixture of soy sauce, sugar and sesame oil first. That would be mushrooms, kosari and spinach. Use 2 T of soy sauce and 1 T of sugar for the mushrooms. The kosari and spinach use the ratio of 1 T of soy sauce and ½ T of sugar. Set those aside.

Saute the zucchini and carrots until tender. Add dashes of salt and pepper and finish with sesame oil. Once everything is cooked and set aside go ahead and fry some sunny side up eggs. This will top the bibimbap once it has been all assembled.

To make the hot pepper paste sauce combine 1 T of hot pepper paste to 1 ½ T of soy sauce, 1 T of sugar and a drizzle of sesame oil. To thin out the sauce add some water.