Bi Bim Bap
Bi Bim Bap translates as “mixed rice” and is a comfort food eaten for any meal. It can also be made with pork, chicken, seafood, or tofu and often comes with hot sauce on the side. If you can find spicy kimchi, serve it on top.
INGREDIENTS | SERVES 4-6
2 cups bean sprouts
1 medium carrot, peeled and grated
1 medium cucumber, peeled, halved, and sliced in half rounds
1 cup rice vinegar
8 ounces sirloin cut into ¼" thick slices
2 tablespoons soy sauce
¼ cup vegetable oil
12 ounces shiitake mushrooms, minced
4 garlic cloves, minced
1 pound spinach, cleaned, stemmed, and chopped
6 cups cooked rice, warm
4–6 large eggs
1 tablespoon sesame oil
Place the bean sprouts, carrots, cucumber, and vinegar in a small glass bowl. Toss to combine, press the vegetables so they are submerged, and let sit in the refrigerator for 4–24 hours. Drain the vegetables before serving.
Toss the beef and soy sauce together in a bowl. Cover and let sit for 30 minutes at room temperature. Preheat oven to 200°F and insert 4–6 oven-safe bowls.
Place a skillet over medium-high heat. Once it is warmed add 1 tablespoon of oil, the beef, and the mushrooms. Cook for 2 minutes. Add 1 tablespoon of the oil and the garlic. Cook for 30 seconds. Add the spinach, sprinkle with salt and pepper, and toss until the spinach is wilted. Place a serving of rice into each bowl. Divide the beef and vegetables over the rice and place the bowls back in the oven.
Wipe the skillet clean and add 2 tablespoons of oil to the skillet. Place it over medium-high heat. Crack 2 eggs into 2 coffee mugs. Once the skillet is heated, pour the eggs into the skillet at the same time. Do not to break the yolks. Sprinkle salt and pepper on top, cover the skillet with a lid and cook for 2–3 minutes. The whites should be set, but the yolks should be runny. Repeat with remaining eggs.
Remove the bowls and slide 1 egg onto each bowl. Drizzle the sesame oil over the eggs, and add a portion of the pickled vegetables to the bowl. Serve while hot.