Bi Bim Bap
- Reviews 1
Ready In: 1 hr
Serves: 5
Ingredients
- 2 cups uncooked sticky rice (Japanese or Korean short grain rice)
- 1 lb lean ground beef or 4 boneless skinless chicken thighs
- 2 cups carrots, shredded
- 1 (15 1/4ounce) can corn kernels, drained
- 16 ounces frozen spinach, defrosted (1 package)
- 2 zucchini, sliced into strips
- 5 eggs
- 1⁄2 cup light soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1⁄8 cup garlic, chopped
- sesame oil, for frying
- salt and pepper
- 4 tablespoons hot pepper paste (gochujang)
- 1 tablespoon granulated sugar (for gochujang)
- 1 tablespoon sesame seeds (for gochujang) (optional)
Directions
- Cook the rice as directed on package. (usually about 1.25-1.5 cups of water per cup of rice, bring to a boil, then simmer covered for 25 minutes).
- Combine granulated sugar and brown sugar. Add soy sauce and half of the garlic, stir with a spoon. Add ground beef, mix well, and set aside. (or chop chicken into bite size pieces, add to marinade, mix well).
- Quickly stirfry the corn kernels dry or in vegetable oil with a pinch of salt, set aside.
- Stirfry carrots with a teaspoon of sugar until soft. Set aside.
- Stirfry zucchini in sesame oil, add salt and pepper to taste. Set aside.
- Stirfry spinach in sesame oil with the remaining garlic, add salt and pepper to taste. Set aside.
- Cook the eggs over easy or sunnyside up, but leave the yolk a little runny.
- Stirfry ground beef until cooked through. Remove from pan and set aside. (for chicken, stirfry chicken, remove from pan, then thicken marinade in the pan).
- Mix the gochujang, sugar, and sesame seeds.
- Divide and arrange the vegetables neatly over the 5 bowls of rice, add ground beef, and place the egg on top.
- Mix together and enjoy!
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