Follow Jen on Facebook Follow Jen on Twitter Follow Jen on Pinterest Email Jen Cafferty

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!



salty fig partner 23

Follow Me on TwitterLike my recipes? Don't miss one -
subscribe via RSS or email today!

5 Responses to “Korean Stir Fry”

  1. Katie says:

    This looks so simple and delicious! Do you soak the sushi rice before steaming it?

    • Jen Cafferty says:

      Hi Katie,

      I don’t ever soak mine but I’m sure you could. I do things really fast so soaking isn’t in the cards for me:) Jen

  2. Sandra Goldstein says:

    Hi Jen, This recipe is breathtakingly beautiful. I can just image how heavenly it must smell. I spent six months in South East Asia and I feel I can appreciate a good Asian authentic meal. Surprisingly it isn’t easy to recreate those. I love the idea of cooking all the vegetables separately and placing them all together in a carful arrangement on the plate. But that would take a lot of my time that I sadly have to admit don’t have at the moment so I will use all the short cuts you suggested with happiness. Just one question – I am trying to cut out the simple carbs and I am thinking of substituting white rice with wild rice or red rice. I know it won’t be authentic then but maybe more healthy? What do you think Jen? Thank you so much!

    • Jen Cafferty says:

      Hi Sandra,
      You could absolutely replace the white rice. Since I wrote that recipe, I no longer can eat any rice! Sort of ironic…

      Anyway, if I were making it today, I’d use a wild rice (which is actually a grass) or kelp noodles. I am really into kelp noodles lately. They don’t have any flavor but bulk up my meals.

      Let us all know how you modify the recipes. It is so versatile. Almost any vegetable or meat can be thrown in. Enjoy! Jen

Leave a reply to Sandra Goldstein

HealthBlogger Network