I was lucky enough to make Bibimbap on MasterChef in 2016. It was honestly the first time I had ever heard of it and ever had it. Though, I didn’t really have it because what I made was for the judges. I was really proud of my variation because it felt like it was me in a beautiful stone bowl.
When Alyssa Raymond of WTHR contacted me about creating a dish to honor the 2018 Winter Olympics, I contacted my friend Tasha for a little inspiration. I wanted this bibimbap to be truer to South Korea, but still very easy to make. Tasha gave me such relief in confirming that as much as bibimbap is amazing in a stone bowl, I did not have to go run out and find one (FYI: They’re super easy to find at most asian grocery stores).
Here’s my version of an easy bibimbap that you can make to celebrate the 2018 Winter Olympics. Get the whole family to join in in this fun process and GO USA!
4 tbsp coconut oil
1 lb ground beef
2 cloves garlic, divided
1 1/2 cup shredded carrots
1/4 cup rice wine vinegar
8 oz mushrooms (any kind is fine), stemmed and sliced
1 pound fresh spinach
1 yellow bell pepper, cut into strips
1 bunch green onion, sliced
3 cups cooked rice
1/2 cup liquid aminos
3 tbsp rice wine vinegar
1 tbsp honey
In a small bowl, combine carrots and 1/4 cup of rice wine vinegar. Set aside.
In a medium sauce pan, melt 1 tbsp coconut oil on medium heat. Add 1 clove of minced garlic and sautéed for 30 seconds. Add ground beef and cook until crumbled and there’s not pink remaining.
Remove ground beef from pan and add 1 tbsp of coconut oil and melt. Add mushrooms and sauté until browned. About 5-7 minutes.
Remove mushroom and place into a separate bowl. Add 1 tbsp coconut oil and melt. Add 1 clove of garlic and sauté for 30 seconds. Add spinach and toss in oil until wilted down. Remove spinach from skillet and place into a separate bowl.
Add 1 tbsp coconut oil and crack 1-2 eggs into a skillet. Cook 2-3 minutes and remove from skillet. Follow steps to cook remaining eggs.
In a small bowl, combine liquid aminos, rice wine vinegar, and honey.
To build your bibimbap start with 3/4 cup of rice in the bottom of a bowl. In a small section of the bowl place 3-4 tbsp of ground beef. Next to the beef add a small heap of cooked spinach. Next to the spinach add a few bell pepper strips. Next to peppers add mushrooms. Continue adding ingredients until you’ve made all away around the bowl. It’s okay if it’s a bit crowded.
Pour 3 Tbsp sauce over toppings and top entire dish with egg.
To eat your bibimbap you should stir all ingredients together while breaking the egg yolk.