It’s been awhile since I’ve written on here, so I felt that it was due time to bring some new flavours into the picture and start recipe blogging again. I have a few projects in mind in the near future, so I hope to bring you some new content soon. There’s been a lot on the go for me lately, so you will have to excuse my absence!
This recipe is super easy, and it makes a great healthy weeknight supper, if you feel like trying something a bit different from meat and potatoes. This dish is a bit of a bastardization of two Korean dishes – Korean Barbecue and Bibimbap. Korean Barbecue is traditionally well marinated meat that is prepared on a gas or charcoal grill – one of the most popular varieties is Bulgogi which is marinated in a pepper/ginger/sugar/soy sauce/sesame oil mixture. Bibimbap is a bowl of rice topped with seasoned sautéed vegetables and a chili paste, and sometimes also includes meat and an egg on top. So, if you can’t decide between the two – why not combine them for a sweet and spicy (and very filling) healthy meal?
This dish sort of came about after I lost the link to a great Bibimbap recipe I had found online. As a result, I found a Korean Beef Bowl recipe on Damn Delicious that I have since modified a bit to create the following:
- Whisk together the following ingredients and set aside: 1/2 cup of packed brown sugar, 1/2 cup of low sodium soy sauce (please use low sodium – regular is too salty!), 4 teaspoons of sesame oil, 1/2 teaspoon of red pepper flakes (or more if you like spicy), 1/2 teaspoon fresh ginger (I used fresh ginger from a tube).
- If you are going to be making rice, you may want to start that now. Confession – I use the quick microwave kind so I leave this step until the end.
- Heat a small amount of vegetable or olive oil in a frying pan. Brown minced garlic (about 2 teaspoons worth) in the oil. Then add in some lean ground beef (I used about a pound) and cook until brown. If there is excess fat, drain this off.
- While beef is cooking, cook some fresh or frozen vegetables in a small amount of water or oil. I like to use frozen stir-fry mixes for this, but you can also use fresh or frozen broccoli/mushrooms/baby corn/water chestnuts/peppers/sprouts/etc.
- When beef and vegetables are cooked, add in half the liquid mixture from step one into each pan. Cook a bit more until well mixed and heated through.
- At this point if you wish to add a fried egg onto your dish, you can cook this now.
To assemble, plate your rice and then top with the ground beef, then vegetables, and top with a fried egg. If you like your meal spicy, you can add some sriracha to the top – or if you want to go more traditional you can use the traditional Korean spicy chili paste called Gochujang.
This dish is a nice mixture of spicy and sweet, as well as being filling, but still light feeling in your stomach. It’s also nice that you can personalize the dish to your spice tolerance and your vegetable preferences – so it is adaptable to any family!
I hope you give this dish a try – let me know if you do, and as always, you can reach me via the comments section or on Facebook. Have a great evening friends! 🙂