This version of the Korean favorite uses brown rice as a healthier alternative. This dish was created to consume leftovers in the fridge, so you can substitute leftover grilled meat (like pork barbecue or liempo) in a pinch.
Serves 4 Prep Time 25 to 30 minutes
Cooking Time 10 to 15 minutes
INGREDIENT
FOR THE BEEF
500 grams sukiyaki beef
1 small pear, peeled and puréed
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon sriracha hot sauce or gochujang (Korean hot pepper paste)
2 tablespoons canola oil
6 tablespoons sesame oil
3 tablespoons minced garlic
2 teaspoons soy sauce
3 cups water
1 cup zucchini, sliced into rounds then into strips
1 cup bean sprouts, cleaned, washed, and drained
1 cup fresh shiitake mushrooms, julienned
1 cup carrots, peeled and julienned
1 cup packed spinach leaves
4 cups brown rice, freshly cooked
4 fried eggs
extra gochujang, to serve
HOW TO COOK BROWN RICE BIBIMBAP
1. Prepare the beef: Combine all ingredients in a medium bowl. Marinate the meat for at least 20 minutes or in the refrigerator overnight.
2. When ready to serve, heat canola oil in a large frying pan. Cook beef until slightly caramelized. Set aside.
3. Combine sesame oil, minced garlic, and soy sauce in a large bowl. Set aside.
4. Pour water into a pot and bring to a boil. In separate batches, blanch zucchini, bean sprouts, mushrooms, carrots, and spinach. Toss blanched vegetables and mushrooms in the prepared garlic and soy sauce mixture. Set aside.
5. Place 1 cup of rice in a serving bowl. Arrange vegetables, mushrooms, and cooked beef on top. Top with a fried egg. Repeat with remaining ingredients to make 4 bowls. Serve with gochujang on the side.
