WEEKNIGHT BIBIMBAP

If you’ve never had Korea’s signature bibimbap, I’m just gonna come right out and tell you: your life is incomplete. We’d make it from time to time in our house when we were growing up, and all of us were obsessed. What really puts it over the edge is the use of Korean dolsot bowls, which are heavy stone bowls that get heated in a 500º oven until screaming hot. This means that once you add the rice, it gets nice and crackly-crunchy on the bottom, and you can crack an egg right into the bowl. I realize most people probably don’t have dolsot bowls, but if you ask me, they’re worth every penny! My dad brought me some from Korea a while back, and I think I actually shed a few tears of excitement. (I told you, I really love bibimbap!) Don’t worry though, you can still enjoy this dish without the special bowls.

Traditional bibimbap includes seasoned vegetables, bulgogi beef, and spicy gochujang paste. Although I love the traditional version, this recipe is a twist on that. And it’s really quick to throw together! If you’re a fan of Asian food, I urge you to give this one a try. It has tons of textures and bold flavors. You will not be disappointed!

Weeknight Bibimbap
serves 4

Ingredients:

For the Sauce:

• 1/3 c low-sodium soy sauce

• 1 large clove garlic, minced

• 1.5 tsp minced fresh ginger

• 1 tbsp brown sugar

• 3 tbsp seasoned rice vinegar

• 1 tsp sesame oil

• 1 tsp white miso paste

• 1 tbsp water

For the Bowls:

• 1 medium zucchini, sliced in 1/4-in. slices

• 8 oz crimini mushrooms (or any kind you like), sliced

• 1 tsp sesame oil

• 2 cloves garlic, minced

• 2 tbsp low-sodium soy sauce

• 1/2 to 1 tsp gochujang* (depending on how spicy you like things)

• 1 lb ground turkey or beef

• Cooked medium-grain white or brown rice (I buy brown rice pre-cooked from the freezer section at trader joe’s, and it’s one of my favorite things in life. Total game changer!)

• 1 c shredded carrots

• 1 red bell pepper, sliced into matchsticks

• 1 c shredded green cabbage (optional)—or kimchi!

• 1/2 c green onions, sliced

• 4 eggs (1 per person)

Method:

1. If using dolsot bowls, place bowls in oven and heat to 500º. Skip this step if using regular bowls.

2. Combine all the ingredients for the sauce in a bowl or salad dressing dispenser (I like to use the salad dressing dispenser so that I can just shake it all up). Stir or shake to fully combine, and set aside.

3. Heat a large nonstick skillet on medium-high heat. Add a small splash of sesame oil. Add minced garlic and sauté until fragrant, then add zucchini and mushrooms. Add 2 tbsp of soy sauce and desired amount of gochujang. Sauté 3 minutes, or until zucchini is slightly soft but not mushy. Taste and add salt if necessary. Remove vegetables to separate bowl, wipe pan, and return to heat.

4. Heat a skillet once more on medium-high heat. Add another small splash of sesame oil. Add ground meat, and pour about 1/2 of the sauce over the top. Season with salt and pepper. Cook until meat is no longer pink, then set meat aside.

5. If using regular bowls, wipe skillet again and return to heat (depending on the quality of your skillet, you may want to spray it with a bit of oil just in case). Spread rice in a thin layer over the bottom of skillet and cook until rice becomes crispy but not burned. Portion rice into individual bowls and top with meat. Fry an egg for each person and add to bowls. Top with zucchini and mushrooms, shredded carrots, bell peppers, and cabbage if desired. Garnish with green onions. Drizzle sauce over top of each bowl (along with another swipe of gochujang if you like to live life on the spicy side), and enjoy!

6. If using dolsot bowls, carefully remove bowls from oven, spray with vegetable oil, and immediately add rice to each bowl. Crack an egg directly into each, and then fill each bowl as listed in step 5.

NOTES:

• You should be able to find gochujang at any asian grocery store, and possibly in the asian section of your regular grocery store. If you can’t find it (or don’t want to buy it), you can skip it or use sriracha or regular crushed red pepper flakes in its place.