I had my first bibimbap in Okinawa, Japan in a restaurant called Goen. The restaurant primarily served yakiniku where you cook your own thinly sliced meat in front of you. It is usually accompanied with rice, sauces, and other side dishes of your choice, but I usually ordered bibimbap because it tastes great, looks great, and filling. Oh, how I miss that place so much!
I want to thank my friend, Hidemi K., for teaching me how to make bibimbap several years ago. I happened to stop by her house one night as she was making bibimbap for her family. She showed me how to make it, and I had no idea that it was so simple! Thank you again, Hidemi!
RECIPE
Serves 3-4
2 cup rice, cook according to package
1 carrot, julienned
1 cucumber, julienned
2 cups bean sprouts
2 bundles of enoki mushrooms, sliced shiitake mushrooms, or canned straw mushrooms
2 bundles of spinach
1 bundle of green onions, white parts halved
1 lb short ribs or thinly sliced meat such as pork or beef
1 package fern brakes, cook according to package (Can be found in most asian stores.)
5-7 tablespoons sesame oil
sea salt
3-4 eggs, sunny side up
1 bottle kalbi marinade or any of your favorite BBQ sauce
3-4 tablespoon plus 1 teaspoon kimchi paste
Kimchi (Pickled cabbage, radishes, or semi-ripe pears)
I want to thank my friend, Hidemi K., for teaching me how to make bibimbap several years ago. I happened to stop by her house one night as she was making bibimbap for her family. She showed me how to make it, and I had no idea that it was so simple! Thank you again, Hidemi!
RECIPE
Serves 3-4
2 cup rice, cook according to package
1 carrot, julienned
1 cucumber, julienned
2 cups bean sprouts
2 bundles of enoki mushrooms, sliced shiitake mushrooms, or canned straw mushrooms
2 bundles of spinach
1 bundle of green onions, white parts halved
1 lb short ribs or thinly sliced meat such as pork or beef
1 package fern brakes, cook according to package (Can be found in most asian stores.)
5-7 tablespoons sesame oil
sea salt
3-4 eggs, sunny side up
1 bottle kalbi marinade or any of your favorite BBQ sauce
3-4 tablespoon plus 1 teaspoon kimchi paste
Kimchi (Pickled cabbage, radishes, or semi-ripe pears)
- 1. Marinate the meat in the kalbi marinade or favorite BBQ sauce for 4 hours or overnight in the fridge.
- 2. Store the julienned cucumber in a container and place in the fridge until ready to garnish bowl.
- 3. Season the green onions with 1 tablespoon sesame oil and 1 teaspoon kimchi paste. Set aside.
- 4. Separate the rest of your prepared vegetables and mushrooms in their own individual dishes and season them with 1 tablespoon or more of sesame oil each and sprinkle with sea salt. Set aside.
- 5. Stir fry each vegetable and mushroom in a wok separately until tender. Set aside.
- 6. Take your meat and stir fry until fully cooked. Set aside.
- 7. Cook eggs sunny side up.
- 8. In a bowl, fill with cooked rice and top with each vegetable, mushroom, meat, cucumber, and egg.
- 9. Garnish with 1 tablespoon, more or less, kimchi paste.
- 10. Accompany with kimchi.
Enjoy!