Korean Bibimbap: Celebrate The PyeongChang Olympics with this Inspired Recipe

Is anybody else glued to the TV this week? It’s the 2018 Winter Olympics in PeyongChang, South Korea and snowboarding, curling, and bobsled have never been more exciting! The USA is grabbing gold medals left and right- but you don’t have to feel left out from the excitement. Celebrate the 2018 Olympics by bringing Korean dishes into your kitchen, inspired by local ingredients.

One of America’s favorite Korean dishes is the classic Bibimbap. This Korean comfort food is traditionally served in a dolsot (a hot, stone bowl) and is topped with kimchi, vegetables, occasionally minced or ground meat— finished with a fried egg. The crispy rice edge is really what sets this dish apart- the hot stone bowl creates a crispy, crackling bottom of the rice just before serving. Our buyer Christina Shane grew up in a Korean home, eating bibimbap regularly. “Imagine that feeling you get when you see your fajita sizzling across the room as it approaches your table. That’s the feeling I get when I order a dolsot bimbimbap. That sizzle- that crackling rice- that fried egg!” says Christina.

You can’t go wrong with what goes on top of the rice—”It can have any veggies in it, and typically it’ll have a fried egg or a little beef too. You definitely serve it with a hot sauce; We can go Texan with it and throw in Yellowbird Blue Agave Sriracha,” says Christina. The vegetables can vary depending on what’s in season; shredded carrots or wilted spinach make for ideal toppers. To finish the dish, a pasture-raised farm egg is essential (and don’t forget the kimchi). You’ll have a winning dish on your hands, perfect for watching Team USA dominate this year’s Olympic games!

Classic Korean Bibimbap

  • 8 ounces lean freshly ground beef or pork (optional)
  • 1/4 cup soy sauce
  • 2 teaspoons sugar
  • 3 large garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • 2 teaspoons toasted sesame oil, divided
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup steamed medium-grain brown rice
  • 1 teaspoon unsalted butter
  • Vegetables to top: shredded carrot, diced turnips, sauteed broccoli, sliced green onion, wilted spinach, sliced fresh radish
  • Optional garnishes: seaweed sheets, kimchi, toasted sesame sticks
  • 2 large eggs
  • Korean Hot Sauce (Gochujang sauce)

Heat oven to 425° and place heavy-bottom (preferably enameled cast iron) pot in oven. Combine soy sauce, sugar, garlic, ginger, 1 teaspoon sesame oil, and pepper in a bowl.  Stir in beef, using fork to break up meat, and let marinate at least 15 minutes. (Skip this step if you’re looking to make a vegetarian bowl)

Carefully remove pot from oven and place over medium-high heat.  Carefully add remaining 1 teaspoon sesame oil and butter.  Add cooked rice to pot in a single layer.  It should sizzle.  Let cook 1 minute.  (You want the bottom to get a nice golden layer without burning.)  Cover and let cook another 30 seconds or so.  Remove cover and place back in oven.

Heat a non-stick skillet on medium high.  Cook beef for about 5 minutes or until just cooked through; set aside.

Remove rice from oven; top rice with beef, using a slotted spoon, reserving juice.  (If you pour all the sauce over, the bottom layer will boil and lose its crunch.) Place vegetables, bean sprouts, nori, and kimchi, if desired, around meat.

Fry eggs sunny side up and place on top.  (If serving in hot bowl, eggs can also go in raw and will cook in the hot bowl as you toss everything together.)  Sprinkle toasted sesame seeds over.  Add gochujang sauce and stir to combine.  If there’s any extra juice from cooking the meat, I like to stir it into the gochujang sauce. Keep pot on the table as the rice will continue to cook and toast; make sure to share the crunchy bottom layer.

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