Korean Stir Fry

If you want a slightly different take on stir-fry, try this delicious Korean version.  Traditionally known as Bibimbap, my version is much easier to prepare and takes a lot less time than the “real deal”.

I miss my friend Minsung.  She moved back to Korea last year and she was the person that taught me how to make bibimbap. I have altered her recipe slightly and Americanized it, but it still tastes great.  My daughter was eating some after school today and the neighborhood kids wanted to try it.  They love it too!

To make this recipe really simple, purchase pre-shredded carrots and cabbage.  I even used frozen minced garlic (Dorot brand from Trader Joe’s or Costco) to speed up the prepping of this dish.

Traditionally, you would cook each vegetable separately and place them in a beautiful arrangement in the bowl (see picture).  In my version, you get the same great taste without all the work.

You can add any vegetables that you want (bean sprouts, spinach, etc…).  I really enjoy the vegetables listed in the following recipe.

Serves 4 large entrees

1 pound ground beef
1/4 cup gluten-free soy sauce
2 Tablespoons sugar
2 cloves minced garlic
2 cups shredded cabbage
2 cups shredded carrots
2 cups sliced shitake mushrooms
2 cups julienned or thinly sliced zuchinni
4 cups cooked sushi rice
dark sesame oil
4 eggs
salt and pepper
sesame seeds, optional for garnish

Combine beef, soy sauce, sugar and garlic in a bowl.  Mix together and allow flavors to marinate for 4-10 hours.

In a pan or rice cooker, follow directions on rice package and prepare rice.  Set aside.

Heat a large skillet over medium heat.  Add 1 1/2 Tablespoons of sesame oil.  Add vegetables and saute until cooked through – approximately 6-8 minutes.  While the vegetables are cooking, sprinkle generously with salt and pepper.  Remove from pan.

Add the meat to the pan and saute for 8-12 minutes or until browned.  Use a wooden spoon to break up chunks while cooking.

While the meat is cooking, spray a small skillet with spray oil.  Individually fry each egg until the yolk is still runny but the whites are cooked through.  Don’t break the yolks.  They look beautiful on top of the dish.  The egg yolk acts as the sauce in this dish.  If you are leary of eating under cooked eggs – leave out the egg!  The dish will still taste great but the egg makes it even better…

In each of four bowls, place rice, vegetables, meat and then the egg on top.  Serve with sriracha hot chili sauce for an extra kick!

 

 

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