Today I am going to share with you one of our favorite weekly meals. It is a simple Korean dish called Bibimbap - an assortment of vegetables and ground beef on a bed of rice topped with an egg cooked sunny side up or over and easy.
This dish is light and also very filling, but it doesn't leave you feeling like you ate too much. It has a nice balance of flavors that combine sweet and savory together and the meat to vegetable ratio is just right.
Yield: makes 4 servings
2 cups cooked rice
1 large carrot, rinsed and outer skin peeled
1 small zucchini or half of a large zucchini, rinsed and scrubbed well,
bok choy (about 2 medium bunches), rinsed, ends trimmed
1 lb lean ground beef
2 large garlic cloves, thinly sliced
low sodium soy sauce
sweet soy sauce
1 teaspoon sesame oil
¾ cup water
salt and pepper to taste
green onions, roughly chopped or sliced into thin strips to garnish; optional
Cut zucchini in small thin strips; set aside. Cut the ends of the carrot and discard. Slice the carrot into thin even strips; set aside. Roughly chop the bok choy into 1-inch pieces; set aside.
In a medium sized pan heat a ½ teaspoon of coconut oil on medium high heat. Saute the zucchini and cook for one minute then add 1 tablespoon of soy sauce and a pinch of black pepper. Cook for another minute or until zucchini is slightly translucent. Place it on a plate and set aside.
Heat another ½ teaspoon of coconut oil on medium high heat. Saute the julienned carrots and cook for 1 minute then add 1 tablespoon of soy sauce and a pinch of black pepper. Cook for another minute then place it on a plate and set aside.
For the bok choy heat 1 teaspoon of coconut oil on medium heat. Saute the bok choy and cook for 1-2 minutes then add 1 tablespoon of soy sauce and a pinch of black pepper. Cook on high heat for another 1-2 minutes making sure to stir it around every now and then. Place it on a plate and set aside.
For the ground beef heat ½ teaspoon of coconut oil on medium high heat. Saute the sliced garlic for 1 minute then add in the beef. Add a pinch of salt and a pinch of black pepper to taste. Cook thoroughly, remove the pan from the heat, then drain out the oil from the beef through a fine strainer. Return the beef to the pan and heat on medium high. Add in 1 teaspoon sesame oil, ¼ cup soy sauce, 3 tablespoons sweet soy sauce and ¾ cup of water to the beef. Stir and cook until liquid comes to a boil. Remove from heat and set aside.
In a small non stick pan heat ½ teaspoon of coconut oil and cook the eggs sunny side up or over and easy with a pinch of salt and black pepper.
Plating and serving:
Put some rice in a medium bowl and place the vegetables and beef on the rice. Top it with the egg and garnish with green onions. Serve with a side of kimchi, mix it up and enjoy!
*Note 1: I like my meat mixture to have a lot of liquid so my rice can soak up all the juices and flavor, but you can always use less water, if preferred.
*Note 2: This is not a traditional Korean bibimbap recipe. This is just my version with a few alterations and how I normally make it for my family.