Bibimbap – Mixed veggies and rice

Family bibimbap

A delicious bowl of rice, veggies and seasoned beef topped with a fried egg.  Add in some spicy garlicky sauce and you have a bowl of Korean goodness!

I love this picture of our dinner tray.  We have been enjoying eating our dinner outside in the beautiful summer weather.  The kids have wanted to eat in all different locations in the yard, forgoing the picnic table.  This dinner in a bowl is a perfect picnic-in-the-frontyard kind of meal!

picnic dinner

gardenOur dinner location!

The things you need: (for 6 servings)

The time you need: (25 minutes – including cooking rice)

  • 5 cups cooked rice (I mixed short grain white and brown). See how to make rice here
  • 2 carrots julienne-d
  • lettuce cut thinly
  • 1/2 zucchini cut thinly
  • 1 cup bean sprouts (they are my yobo’s favourite but I didn’t have any when I made this)
  • 6 eggs
  • 1/2 lb ground beef
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp sugar
  • 1 garlic clove minced
  • black pepper

Bibimbap sauce (courtesy of Sue at mykoreankitchen.com… the best sauce I have ever had!)

  • 3 cloves of garlic
  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar
  • 1 tsp minced ginger

The how to:

  • marinate the beef in the seasoning then fry
  • lightly fry the carrots with a little bit of sesame oil and salt and set aside
  • lightly fry the zucchini in the same way and set aside
  • blanch the bean sprouts, squeeze to drain the water and season with a sprinkle of sesame oil and soy sauce
  • make the bibimbap sauce
  • fry the eggs over-easy
  • assemble the bowls: rice on the bottom, veggies and meat in cute little piles around the edge with a egg in the middle, top with bibimbap sauce
  • to eat: mix it all up and enjoy!

bibimbap

Note: bibimbap translates mixed rice so use your muscles and mix it up well 🙂