We love rice bowls in almost any form, but this bowl of goodness from Korea – called BI-BIM-BAP is an extra special favorite of ours. This recipe idea was recently featured in Bay Area Parent magazine and hopefully folks will try it at home or at least go out and eat some bibimbap!
Our little ones just cannot get enough of these rice bowls. The runny egg on top, which is the crowning glory of this dish is essential and makes the dish extra special. Everyone is topping almost everything with an egg these days, but the Koreans have been doing it for quite some time now :). The traditional bibimbap is served in a hot cast iron bowl and as you eat it, the rice forms a delicious crackly crust. You’ll often find us devouring traditional bibimbap at Manna in the Sunset neighborhood.
Bibimbap – Korean Rice Bowls
Hot, cooked short grain rice (or rice of your choice)
- Bulgogi (marinated beef –see recipe below. This can be pan-fried as well, if you do not want to use the oven)
- Cucumber, cut into thin strips
- Red, orange or yellow bell pepper, cut into thin strips
- Carrots, peeled and cut into matchsticks
- Mung bean sprouts, blanched in boiling water for several minutes until they begin to wilt, then seasoned with salt and a few drops of sesame oil
- Sautéed spinach, dressed with soy sauce, a few drops of sesame oil and sesame seeds
- Sliced mushrooms, sautéed with soy sauce and a pinch of sugar
- Zucchini, grated and squeezed to remove excess liquid, then quickly stir-fried and seasoned with salt and pepper
- Nori (sheets of seaweed used for sushi), cut into thin strips
- Seasonal vegetables, stir-fried with minced garlic and red pepper flakes
- Fried egg (We like to make the yolk runny and then mix it in with the rice and other toppings)
- Extra firm tofu, dried well, then pan-fried until golden, cut into cubes and drizzled with soy sauce
- Gochujang (Korean chili paste), mixed with soy sauce – LOVE this!
- Store bought kimchi or make your own
(Serves 2 adults and 2 kids as part of a bibimbap bowl)
- ½ pound beef (rib eye or top sirloin)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- ½ teaspoon sesame oil
- ¼ cup grated Asian pear (or substitute pear puree)
- 1 chopped scallion (white and light green parts only)
- Pinch red pepper flakes (optional)
- Combine all ingredients except for beef, stirring well to dissolve sugar.
- Slice the beef thinly, against the grain, then toss with marinate and refrigerate for at least 30 minutes.
- Cover a baking sheet with foil and spray lightly with vegetable oil. Drain excess marinade from beef and lay slices in a single layer on the baking sheet.
- Broil for 5 minutes or until cooked through.
Here are some of our prior posts about rice/noodle bowls and food adventures around tracking down bowls of goodness: