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Bibimbap Recipe

Hanna Pak
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Eating healthy doesn’t have to be complicated. We’ve partnered with Hanna Pak of Mama Pak’s Kitchen to demonstrate how to create a bowl of bibimbap using some fresh and easy ingredients.

Every year, my New Year’s resolution is to eat better and maintain a healthy lifestyle. While I start off strong, keeping this resolution is always a challenge. However, I’ve found that one of the best ways to eat healthier is to prepare my own meals. This may sound simple, but our lives are always on the go, and resorting to take out or eating out can quickly become the norm. So, finding that easy, perfectly balanced meal became my mission and luckily, I really didn’t have to look too far.

Growing up, fresh ingredients, especially fresh vegetables, were present in every meal my mother prepared. She also had a full time job, so any time she needed to prepare enough to last us a few meals, I remember seeing bibimbap ingredients ready in the fridge.

Bibimbap, which means “mixed rice,” is a traditional Korean rice dish topped with vegetables, meat, egg and chili pepper paste or soy sauce-based sauce. All the ingredients are mixed in a bowl and served either hot or cold. The great thing about this dish is that there is no limit in your selection. You can try all different types of vegetables and meats to create your own signature bibimbap recipe!

Bibimbap Essentials

Rice – The stickiness from the medium-grained rice (white or brown), also known as sushi rice, is the best to bind everything when all the ingredients are mixed together.

Vegetables – My go-to favorites are zucchini, carrots, bean sprouts, spinach and mushroom. I find the flavors from each vegetable complement each other really well. Although traditionally they are sautéed in oil, I find that blanching the vegetables in water bring out the flavors more. It’s healthier too!

Meats – I usually use ground beef or sliced beef, but chicken or pork is just as delicious. For non-meat eaters, I would suggest adding some tempeh or seared tofu.

Egg – Any style egg works wonderfully, but the oozing yolk from the sunny side up egg adds some creaminess to this dish and it is preferred by most.

Sauce – Gochujang (chili pepper paste) or soy sauce based sauce brings everything together to maximize all the flavors. It is absolutely a must for a perfect bowl of bibimbap.

Bibimbap Recipe

Serves 4 to 6

  • 4 to 6 cups medium grained rice, cooked
  • 1 bag or two handfuls of bean sprouts, thoroughly washed
  • 1 medium zucchini, julienned
  • 1 medium carrot, julienned
  • 1 bunch spinach, trimmed and thoroughly washed
  • 2 tablespoon cooking oil
  • 2 cups mushrooms (all types), roughly chopped
  • 1 small onion, finely chopped
  • 7 to 8 garlic cloves, finely chopped
  • 1 pound ground beef
  • Salt
  • Pepper
  • 1/4 cup green onion, chopped
  • Sesame seed oil
  • Sesame seeds
  • 4 to 6 eggs

Directions
In a large saucepan add 2 teaspoons salt and 3 cups of water. Bring to boil. Add washed bean sprouts and blanch for 2 minutes. Using a slotted spoon, transfer the bean sprouts to a bowl and set aside to cool.

Add julienned zucchini in the same boiled water and blanch for 1 minute. Using a slotted spoon remove the zucchini and squeeze out the water. Transfer the zucchini to a bowl and set aside to cool.

Add julienned carrot in the same boiled water and blanch for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl and set aside to cool.

Add trimmed and washed spinach to the same boiling water and blanch for 30 seconds. Remove from heat and run it under cold water for a minute. Squeeze out the water and transfer to a bowl. Set aside.

Heat 1 tablespoon cooking oil in a skillet over medium high heat and add mushrooms. Add a pinch of salt and sauté for 2 to 3 minutes. Remove from heat and set aside.

Heat 1 tablespoon cooking oil in a skillet over medium high heat. Add onion and 4 finely chopped garlic cloves; cook until fragrant, about 1 minute. Add ground beef, 1 teaspoon salt, ½ teaspoon pepper and cook for about 4 to 5 minutes. Remove from heat and set aside.

To finish the bean sprouts, add 1 minced garlic clove, a few pinches of salt, ¼ cup green onion, 1 teaspoon sesame seed oil, ½ teaspoon sesame seeds and toss well.

To finish the zucchini, add 1 minced garlic clove, one pinch of salt, 1 teaspoon sesame seed oil, ½ teaspoon sesame seeds and toss well.

To finish the spinach, add 1 minced garlic clove, a few pinches of salt, 1 teaspoon sesame seed oil, ½ teaspoon sesame seeds and toss well.

When ready to serve, add a cup of warm rice to a bowl. Add half a handful of bean sprouts, zucchini, carrot, spinach, mushroom and ground beef. Cook egg as desired and add to bowl (I used the silicone egg ring). Sprinkle some sesame seeds on top and serve with gochujang or soy sauce. Mix and enjoy!

Gochujang (Chili Pepper) Sauce

  • ½ cup gochujang (you can find this in any Korean market or most Asian markets)
  • ¼ cup water
  • 1 tbsp sugar
  • 1 tbsp minced garlic
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seeds
  • ½ to 1 stalk green onion, finely chopped

Directions
In a small mixing bowl, add all ingredients together and mix well.

Soy Sauce

  • ½ cup soy sauce
  • 1 tbsp minced garlic
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seeds
  • ½ to 1 stalk green onion, finely chopped

Directions
In a small mixing bowl, add all ingredients together and mix well.

Want to see more from Mama Pak’s Kitchen? Check out her charcuterie board how-to.

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