Bibimbap, how I love thee
I have been CRAVING bibimbap consistently over the past several weeks. I can’t afford to keep visiting my favorite Korean restaurant every time I get this craving, so I’ve decided to try my hand at this dish again.
I started out by marinating some roast beef (yes… I cheated and used deli meat!) in a mixture of soy sauce, sesame oil, garlic powder, and a tiny bit of sugar. After letting that sit for the afternoon, I cut up some zucchini and cremini mushrooms.
For reasons I previously explained, I am without dolsot pots for my bibimbap. I decided I would try to recreate the effect of the pots in a large skillet. Before I threw the ingredients into the skillet, I started a pot of rice on a separate burner. As soon as that was close to being done… the fun began!
In the large skillet I added:
- pre-shredded carrots (because I like to cut corners sometimes),
- thinly sliced zucchini,
- julienned cremini mushrooms,
- julienned marinated beef,
- spinach (NOTE: bok choy is ideal, but since I didn’t have any on hand… I thew in some spinach!).
Once the combination was sauteed, I removed the mix and put it onto a plate. Then, I threw the rice into the skillet – I wanted the rice to get that slightly crunchy texture. Next, I added the red pepper paste and stirred it until mixed.
I let the rice sit in the skillet for a minute as I pulled out a small frying pan to quickly fry up an egg. Once it was ready, I added the veggie combination back into the large skillet with the rice, and then added the egg on top. Mix it all up and what do you get? Delicious bibimbap!
I served the bibimbap with some of the kimchi that I picked up at Grand Asia Market. The final dish is pictured above on the left. It was so good!
As satisfying as the it turned out, I realized there was a little…TINY…something missing. After doing some looking around I realized that I need to add something to the red pepper paste. Next time, I’m going to try a few things I Eat Food suggests on her blog.