Bibimbap (Korean Beef and Rice Bowl)
Ingredients
Ground Beef Bulgogi
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 3 garlic cloves, crushed
- 1 teaspoon crushed ginger
- 1 pound ground beef
- Salt and freshly ground pepper, to taste
- 1 teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 1 tablespoon soy cause
- 3 scallions, sliced
- 2 tablespoons toasted sesame seeds
Roasted Lettuce
- 1 Clamshell of Artisan Lettuce; 2 heads
- Olive oil for drizzling
- Salt and pepper to taste
Garlic Spinach
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 4 garlic cloves, crushed
- 8 ounces spinach
- Salt and pepper to taste
Crisp Rice and Toppings
- 4 cups cooked jasmine rice
- 8 fried eggs
- Other toppings: shredded carrots, sliced cucumbers, bean sprouts
Gochujang Sauce
- 1/4 cup gochujang paste
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 tablespoons water
Instructions
Making Ground Beef Bulgogi
- In a large skillet, heat the vegetable and sesame oils over medium high heat. Add the garlic and ginger and sauté until fragrant, about one minute.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. Season with salt and pepper and add the red pepper flakes, brown sugar and soy sauce. Let it simmer for another minute or two. Remove from heat, add the scallions and sesame seeds and reserve.
Making Roasted Lettuce:
- Preheat oven to 400 degrees.
- Brush the Artisan Lettuce heads all over with olive oil and arrange on a baking sheet. Roast for 10 to 15 minutes or until the lettuce starts to caramelize and is crispy on the edges.
- Remove from oven and chop. Reserve.
Making Garlic Spinach
- In a large skillet, heat the vegetable and sesame oil, over medium high heat. Add the garlic and sauté until fragrant, about one minute. Add the spinach and cook until wilted. Season with salt and pepper and reserve.
Gochujang Sauce
- Combine all the ingredients in a bowl and mix thoroughly.
Assembling the bowl
- In a large nonstick skillet, over medium heat, heat one tablespoon oil and add the rice, spreading it in an even layer. Cook, without stirring, rotating the pan for even browning, until the rice is golden and crisp on bottom, 10 to 15 minutes.
- Divide rice among bowls. Top with beef, roasted Artisan Lettuce, garlic spinach, shredded carrots, sliced cucumbers, bean sprouts and fried eggs. Serve immediately with gochujang sauce!