Bibimbop (Korean Beef & Mix Vegetable with Rice)

Bibimbop (Korean Beef & Mix Vegetable with Rice)
Prep Time: 15 min     Cook Time: 35 min     Ready In: 50 min
Serving Size: 2


INGREDIENTS

1/2 Lb Chop/Ground Beef
1 Cup Bean Sprout
2 Cup Spinach
2 Cup Beltflower Root (can be purchased at H-Mart)
8 Shiitake Mushrooms
1 Medium Size Carrot
1/2 Medium Size Zucchini
2 Eggs
3 Cup Short Grain Rice
1 Tbs Sugar
1 Tbs Sesame Oil
1 Tbs Sesame Seeds
4 Tbs Kochujang (Korean red pepper paste)



DIRECTIONS

Rinse rice with water. Cook rice in a rice cooker with 3 cups of water. This should take about 30 minutes.

Slice the zucchini thinly, add sesame oil and cook for 3 minutes on a frying pan. Let zucchini cool on a plate. Julienne carrot and cook  the carrots for 3 minutes and let cool on a different plate. Julienne mushroom and stir fry for 3 minutes and cool on a plate. Julienne beltflower root and stir fry for 3 minutes and cool on a plate.

Bring 4 cups of water to boil. Add sprouts and cook for 4 minutes. Drain sprouts and add salt to taste. Cook the spinach for 4 minutes as well and squeeze all excess water out of the vegetable and salt to taste.

Season beef with salt to taste and stir fry until cooked about 7-10 minutes.

Place rice on the bottom of a bowl. Top with vegetable and beef. Cook eggs sunny side up and place egg on top of the bowl to finish the dish.


With a spoon, mix vegetable, beef, rice and egg together. Add in Kochujang to taste and ENJOY!!

Korean Fried Rice

Korean Fried Rice
Prep Time: 10 min    Cook Time: 20 min     Ready In: 30 min
Serving Size: 4


Here is my version of Korean Fried Rice, working with what I have in the fridge.


INGREDIENTS

4 Cups of Cooked Rice
2 Cups of Diced Kimchi
5 Tbs Kochujang
1/2 Zucchini Thinly Sliced
1/2 Carrot Julienne
2 Stalk Celery Julienne
1/2 Onion Finely Diced
1/2 Lb Ground Beef
4 Eggs
1 Tbs Furikake
1 Tbs Sesame Oil
2 Tbs Vegetable Oil



DIRECTIONS

In a large frying pan, add in vegetable oil. Cook beef until medium, about 4 minutes. Add in onion, zucchini, carrot and celery. Cook until beef is fully cooked, about 4 more minutes. Pour out ingredients into a bowl.

In the same pan, add in rice and kochujang and kimchi and sesame oil. Stir well for 3 minutes. Return vegetables and beef to pan. Cook until everything is well mixed. Place the rice into serving bowls.

In a small pan, cook 4 sunny side up eggs. Top each rice bowl with an egg and sprinkle with Furikake.