Bibimbap

Pronounced Bee-Bihm-bahp or bee-beem-bahp...and it's Korean cuisine.


We found this recipe in the Sawyer County Record Newspaper, dated July 21, 2010. They gave credit to Relish Magazine. (Recipe by Christina Eng.) We found this a little limited in flavor, so we might try it again with a little cumin or something to give it a bit more intense Asian flavor.

Marinade for meat:

2 teaspoons sugar
2 teaspoons soy sauce
pinch of ground black pepper
2 garlic cloves, minced
2 teaspoons rice wine
2 teaspoons sesame oil
1 pound beef flank or sirloin steak, cut into thin strips
2 teaspoons vegetable oil, divided
2 cups medium-grain rice, uncooked

Vegetables and eggs:

2 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 carrots, peeled and julienned
2 cupps spinach leaves, trimmed
1 medium zucchini, peeled and julienned
2 cups bean sprouts, rinsed and sorted
8 fresh shiitake mushrooms, julienned
1 tablespoon sesame oil
4 whole eggs

Optional garnish:

2-3 green onions, cut at an angle into 1" pieces
Red pepper sauce, such as Sriracha or chile paste
(we used Sriracha Hot Chili Sauce)

1. To prepare marinade, combine all ingredients (except beef and vegetable oil) in a large bowl. Place beef in marinade mixture. Cover and refrigerate 2-8 hours.
2. Rinse rice. Cook according to package instructions. Keep warm.
3. Remove meat from marinade. In a large, non-stick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add beef and saute' until done, 4-5 minutes. Keep warm.
4. To prepare vegetables, combine sugar, salt and black pepper in a large bowl. Add carrots, spinach leaves, zucchini, bean sprouts and mushrooms, and toss to coat.
5. Heat sesame oil in a large, nonstick skillet over medium-high heat. Saute' vegetable mixture until crisp-tender, 4-5 minutes. Keep warm.
6. Heat remaining 1 teaspoon vegetable oil in a medium, nonstick skillet over medium-high heat. Add eggs and fry sunny-side up.
7. Divide cooked rice among 4 large deep bowls. Arrange vegetables on top. Add strips of beef and cover with fried egg. Garnish with green onion, if desired. Serve with red pepper sauce. Serves 4.