Friday, May 15, 2020


So, this is my very loose interpretation of bibimbap!  It has just enough veggies to be interesting and just few enough vegetable to be appealing to my children. 😂 If you're serving more adventurous eaters you can add mushrooms, shredded red cabbage, kimchi, bean sprouts or top it with a fried egg. It's very easy to add as much or as little spice as you want also.  So feel free to play around with it and make it your own.

Bibimbap (serves 8)
4 cups cooked jasmine rice
2 T. olive oil
2 lbs. ground meat (I used a beef/pork blend)
2 tsp. minced garlic
2 tsp. fresh ginger (minced)
salt and pepper to taste
2 zucchini, halved and sliced into 1/2 in. thick moons
2 large carrots, thinly sliced
2 green onions, sliced and seperated into greens and whites
1/3 cups soy sauce
3 T. sesame oil
2 T. sugar
2 T. apple cider vinegar
2 T. sriracha (plus extra for topping)

Cook rice according to package directions and keep warm. (I cooked mine in an instant pot and used beef broth in place of water)

Meanwhile, heat 1 T. olive oil in a large frying pan and cook meat, garlic and ginger until browned and cooked through. Salt and pepper to taste.

In another frying pan, heat remaining olive oil and cook zucchini and carrots until softened and zucchini is a little brown from frying.  Add onion whites and continue cooking another minute until softened. Salt and pepper to taste. Remove from heat.

In a small bowl comine soy sauce, sesame oil, sugar, apple cider vinegar and sriracha.  Add sauce to ground beef and cook for 2-3 minute until heated through and sauce is somewhat reduced.  Toss with veggies.

Serve over rice (making sure to spoon some of the sauce over the stir fry).  Top with additional sriracha and remaining green onion.

No comments:

Post a Comment