Do you sometimes feel like you’re cycling through the same recipes over and over and not even sure where to go to try something new? Then I hope this bibimbap recipe brings you some ease and a new idea! Above all, I truly hope you and your family enjoy it.
What is Bibimbap?
A more recent addition to our menu that we have gone back to time again is bibimbap! If you don’t know what bibimbap is, it’s a Korean rice dish that has oh so many variations to it. That’s part of what makes it so wonderful. We fell in love with it at one of our favorite restaurants.
“Bibim” means mixing various ingredients, and the noun “bap” refers to rice. Sounds perfect for any family, and it’s a really complete meal. You can make this recipe with any ground meat you’d like, and it tastes delicious every way. For instance, you can modify as needed and choose between beef, pork, chicken, or turkey. Because of this, you can make it fit your and your loved ones’ tastes. I don’t like to hide vegetables from our son but if you have picky eaters, this is a great way to have those veggies mixed in without them necessarily noticing!
It’s so good.
Our family, consisting of two adults and one 3-year old, has tried and tested this recipe. The bibimbap recipe is well balanced and can be amended to be easier. Especially if you are not one to spend too long in the kitchen! We are both working parents. As a result, we are always on the go. But we both love to cook as a way to unwind, and I’d say we enjoy making different recipes together to spend quality time. Just like eating together, we cook together to nourish our bodies and our hearts.
Beef and Veggie Bibimbap
Serves: 4-5 (depending on how many times you go back for more!)
Prep time: 10-15 minutes.
Cooking time: 20-25 minutes.
Ingredients:
- Jasmine Rice- 1.5 cups
- Ground Beef/Pork/Chicken/Turkey- approximately 1.5 pounds
- Scallions- 3-4 scallions
- Carrots- 4 carrots
- Zucchini- 2 (or cucumbers)
- Ginger- 2 thumbs
- Garlic- 4 cloves
- White Wine Vinegar- 10 teaspoons
- Sesame Oil or Vegetable Oil- 2 tablespoons
- Eggs- 3-4 eggs
- Sugar- 2 tablespoons
- Soy Sauce- 4 tablespoons
- Sriracha (optional)- 2 teaspoons or to taste
Let’s get cooking:
- First, set the rice to cook. This takes the longest time. So setting it in the beginning allows for the rice to be done as you’re finishing up cooking the meat. Add 1.5 cups rice and 2.5 cups water with a large pinch of salt to boil in a pot. Once boiling, reduce the heat to simmer and cover (15-20 minutes). If using a rice cooker, just set your cooker’s timer with the same ingredients! And if it finishes before you’re done with the rest just let it rest.
- Second, while the rice cooks, wash and dry all your produce. Now it’s time to prepare your veggies.
- Trim and thinly slice your scallions and separate the whites from the greens. You will use both!
- Then, peel your carrots. After you peel them, use that same peeler to shave your carrots lengthwise and make ribbons. (HACK: buy matchstick carrots to take out the hassle).
- Next, cut your zucchini into thinly sliced half-moons. If you don’t have zucchini that’s ok! Try cucumbers or substitute in another veggie of your choice like mushrooms or bean sprouts.
- Peel and mince your ginger.
- Mince your garlic.
- Bring out a small bowl and mix together your scallion whites with the white vinegar and a bit of salt. You’ll let this marinate and pickle. Stir occasionally.
- Now combine your oil, HALF of the soy sauce, and 2 tablespoons of sugar, sriracha (optional), and 1 tablespoon water. Stir until the sugar is dissolved and set aside.
- Start cooking your veggies! Add a drizzle of oil in a large pan on medium-high heat and add your carrots, season with salt and pepper. Then, cook for about 4 minutes until they’re softened. Set aside.
- Same pan, add another drizzle of oil and add your zucchini or cucumbers. Season with salt and pepper and cook until they are slightly browned, about 5 minutes each side. Remove and set aside.
- Do the same for any other vegetables you plan on adding.
- In the same pan, add another drizzle of oil and add your ground meat. Beef, pork, chicken, or turkey. Add in the ginger and the garlic. Break up the meat into pieces as you brown it, ensuring it is cooked through. Approximately 6-7 minutes. Usually, I drain some of the fat after it is cooked but this is optional. Then add the rest of the soy sauce and continue to cook for 1-2 minutes, season with salt and pepper. The liquid should be mostly evaporated.
- After that, in a separate pan, fry up your eggs, sunny side up. You can choose how many eggs you add. I usually do one per person.
- Now, get your rice out and either prepare in individual bowls or one massive bowl. Place the veggies and meat on top. Add the pickled scallions and all the liquid. Add the fried eggs on top as well. Drizzle with your sauce.
- Finally, for the fun part and what bibimbap is all about… mix it all together! Serve with scallion greens on top. I like to serve with a side of homemade spicy mayo (mayo and sriracha mixed together to taste).
- MOST IMPORTANTLY, ENJOY!
So is there a new recipe you want to share? I’d love to hear how this bibimbap recipe fared with your family!
