Recipe: Quick & easy Korean mixed rice | Bibimbap

Translated from Korean as “mixed rice,” bibimbap is the dish I recall eating on my first morning in Seoul, Korea. It was at the counter of a food court stall, and although bibimbap is nothing fancy, there’s something comforting about the one-bowl meal, especially when it is served in a sizzling stone bowl.Although I didn’t eat bibimbap during my last trip to L.A., I wanted to pay tribute to Korean cuisine since I did eat a lot of that. Bibimbap is a quick and easy recipe that’s flavorful yet healthy (well, that depends on how much or how little rice you eat with it). I like that it’s a one-bowl kind of meal, which means extra comforting and easier cleanup.My version is even simpler than other more traditional Korean versions because instead of seasoning and cooking each vegetable separately, I cook them all together and season them right in the pan. Now before all the Korean grandmas jump on me, let me explain: I like to cook in a way that maximizes quality and expended effort. That means, while yes, maybe seasoning and cooking each vegetable separately allows more control over the resulting taste of each ingredient, to me, what’s the point when it’s going to get all mixed up in a single bowl with a spicy sauce anyway? Maybe my bibimbap won’t be as nuanced in taste as your grandma’s, but I’d rather save time on cooking and more time eating with Hulu.Bibimbap is a good option if you ever have to cook for a large group. People can customize the spice level of their personal bowls by adding more or less gochujang, or red pepper paste. It’s also a good choice if you’re trying to get rid of proteins and/or vegetables in your fridge. Like spicy Korean stew, you can virtually put anything in your bibimbap. Who’s to judge?Personally, I don’t think there’s anything wrong with cooking all your veg together in one go, but I want to ask all the traditional Korean cooks: did I just commit a cardinal sin in Korean cuisine?

Recipe: Korean Mixed Rice

Notes: Use my recipe as a guideline, but feel free to throw in whichever protein or produce you want. Also, adjust the seasonings to your palate..

Ingredients

1. 4 cloves garlic, minced & divided
2. 1/2 lb ground beef
3. 1 lb. mung bean sprouts, blanched
4. 2 zucchinis, julienned
5. 1 carrot, julienned
6. 6 shitake mushrooms, reconstituted as needed & thinly sliced
7. 1 bunch spinach, finely chopped & blanched
8. 3 tbsp soy sauce
9. 1 tsp brown sugar
10. 2 tsp sesame oil
11. 1.5 to 2 c short-grained rice, cooked
12. 4 to 6 Eggs, fried
13. toasted sesame seeds (optional)
14. red pepper paste

Instructions

1. Cook meat: In a wok over medium-high heat, heat oil and sauté 1/3 the garlic until fragrant. Add beef and cook until browned, stirring frequently; transfer to platter.
2. Cook vegetables: In same wok over medium-high heat, heat oil and sauté the remaining 2/3 garlic until fragrant. Add bean sprouts, zucchini, carrot, and mushrooms; cook until al dente, stirring frequently. Stir in spinach, soy sauce, and sugar; season with salt & pepper. Cook until tender, stirring frequently. Combine with beef and toss with sesame oil.
3. Spoon over rice and top with fried egg. Garnish with sesame seeds if using and serve with red pepper paste.

Active time: 30m
Total time: 30m
Yields: 4 to 6 servings