Bibimbap Bowl
Yield: servings
Equipment
- 2x 10-12” non stick fry pans
- 1x medium saucepan with matching lid and clean towel
- 8” chef’s knife
- 2x medium sized mixing bowls
- 1x large cutting board
- Wooden spoon
- Vegetable peeler
- Rubber spatula
Ingredients
- 1 ¼ cups jasmine rice
- 1 ½ cups water
- 200 grams lean ground beef
- 2 tablespoons gochujang
- 1 tablespoons soy sauce
- 1 tablespoons brown sugar
- 2 tablespoons olive oil
- 50 grams shiitake mushroom sliced
- ½ cucumber cut in 1/8” disks
- 1 medium carrot julienned
- ½ cup prepared kimchi
- 1 tablespoon olive oil
- 2 eggs
- 2 tablespoons toasted sesame seeds
Instructions
- In a medium saucepan, combine the jasmine rice and water. Bring to a boil covering with a cloth-ladened lid, and reduce the heat to medium-low. Simmer for 15 minutes or until all of the water has been absorbed. Set aside to rest for 5 minutes.
- Heat a non stick pan over medium. Once heated, add the ground beef, and cook until browned. Add the gochujang, soy sauce, and brown sugar. Continue to cook for an additional minute until the meat has been thoroughly mixed. Remove from the pan and set aside.
- Heat the other non stick pan over medium heat and add the olive oil. Add the carrots and sauté for 2-3 minutes to soften. Remove from the pan, and add the sliced shiitake mushrooms, cooking for 2-3 minutes. Remove from the heat and set aside
- Place the same pan back on the heat and add the remaining olive oil. Crack two eggs into the pan and fry for 3-4 minutes or until the egg white has cooked.
- Prepare the bowls by dividing the rice equally between them. Placed the ground beef, carrots, shiitake mushrooms, kimchi, and sliced cucumbers in separate corners of the bowl. Top with the toasted sesame seeds.
Chef's Tips
Do not overcook the egg yolk. The soft yolk acts as a sauce as you mix the ingredients together.
Try substituting other vegetables such as watercress, radish, or green onion.
Try substituting other vegetables such as watercress, radish, or green onion.
