This Korean Bibimbap recipe and content is a sponsored post written by me on behalf of Minute® Ready to Serve Family Bowls.
Get your family involved in making this easy Korean Bibimbap recipe. Inspired by the book “Bee-bim Bop”, this recipe is a great mix and match meal allowing your family to combine their favorite ingredients. Think of it as the original grain bowl! A post from the popular Kitchen Stories series.
I’m not gonna lie. I intentionally got this book for the purpose of creating a Kitchen Stories post for y’all. I seriously love Korean food and wanted to get y’all (and my children) invested in the concept.
What I didn’t expect? My toddler getting in on the action. Most may not understand him, but when he exclaims, “Bee-bee-bap!” in your face, he’s actually referencing the classic Korean dish, Bibimbap. Naturally.
“Bee-bim Bop,” by Linda Sue Park, shares a child’s experience in the kitchen with family as they prepare Bibimbap, a Korean dish which features stir fried veggies and meats, served along with prepared rice. Each item is prepared and served individually, for a make-your-own style meal. I think of it as the original grain bowl.
My version strays from what I assume is a traditional version shared at the end of Park’s book. I swapped out flank steak usually prepared for ground beef, which I always have on hand in the freezer. And instead of making kimchi, which isn’t my favorite, I instead made a quick-pickle for shredded carrots. This still lends a sour and tart flavor to the dish, while bypassing the strong flavor of fermented cabbage.
Finally, instead of steaming my own rice, I seriously cut down on my prep time by serving my Korean Bibimbap with Minute® Ready to Serve Family Rice Bowls. In addition to the Minute Ready to Serve single serve cups, Minute now offers a larger size perfect for family meals.
Simply remove the film … heat the bowl in the microwave for 2 minutes and serve. The 16 oz. bowls, which come in 100% Whole Grain Brown and White Rice, provide 3-4 servings and have the added convenience of easy clean-up as you can simply serve right out of the bowl.
Korean Bibimbap
Mix together the vinegar, sugar and salt. Add the shredded carrots to the mixture and stir. Set aside.
Heat a large skillet over high heat. Add a splash of vegetable oil. To the pan, toss in the sugar snap peas. Stir fry until brown in spots and bright green. Season with salt and pour the beans into a serving bowl.
Add another splash of oil to the skillet. Toss in the mushrooms. Stir often, allowing the mushrooms to release their liquid and start to brown. Splash in a bit of soy sauce, allow the moisture to cook off, then remove the mushrooms to a serving bowl.
Return the skillet to the stovetop and bring to medium high heat. Add in the ground beef and cook until browned. Stir in the sweet chili sauce and soy sauce. You can also add a tablespoon of Sriracha if you like the heat. Cook for an additional minute, then pour the meat mixture into a serving bowl.
Wipe out the skillet and return the skillet to medium high heat. Coat with cooking spray and carefully drop four eggs into the hot pan. Reduce the heat to medium and cook, separating the eggs as necessary. With the whites cooked and the yolks still runny, place the eggs carefully on a serving plate. Season with salt.
Prepare the Minute Ready to Serve Family Bowl according to package directions.
Assemble the rice bowls with your favorite toppings, serving with additional sriracha, soy sauce, cilantro, and sesame seeds if desired.
Korean Bibimbap
Get your family involved in making this easy Korean Bibimbap recipe. Inspired by the book "Bee-bim Bop", this recipe is a great mix and match meal allowing your family to combine their favorite ingredients. Think of it as the original grain bowl!
Ingredients
- 1 Minute® Ready to Serve Family Bowl
- 1/2 pound shredded carrots
- 1/3 cup rice wine vinegar
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/2 pound sugar snap peas, stems and thick veins removed
- 1 pound mixed mushrooms
- 1 pound lean ground beef
- 3 tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- 4 eggs
- Vegetable oil
- Garnish: Sriracha, extra soy sauce, cilantro, and sesame seeds
Instructions
- Mix together the vinegar, sugar and salt. Add the shredded carrots to the mixture and stir. Set aside.
- Heat a large skillet over high heat. Add a splash of vegetable oil. To the pan, toss in the sugar snap peas. Stir fry until brown in spots and bright green. Season with salt and pour the beans into a serving bowl.
- Add another splash of oil to the skillet. Toss in the mushrooms. Stir often, allowing the mushrooms to release their liquid and start to brown. Splash in a bit of soy sauce, allow the moisture to cook off, then remove the mushrooms to a serving bowl.
- Return the skillet to the stovetop and bring to medium high heat. Add in the ground beef and cook until browned. Stir in the sweet chili sauce and soy sauce. You can also add a tablespoon of Sriracha if you like the heat.
- Cook for an additional minute, then pour the meat mixture into a serving bowl.
- Wipe out the skillet and return the skillet to medium high heat. Coat with cooking spray and carefully drop four eggs into the hot pan. Reduce the heat to medium and cook, separating the eggs as necessary. With the whites cooked and the yolks still runny, place the eggs carefully on a serving plate. Season with salt.
- Prepare the Minute Ready to Serve Family Bowl according to package directions.
- Assemble the rice bowls with your favorite toppings, serving with additional sriracha, soy sauce, cilantro, and sesame seeds if desired.
Oh my goodness. The flavors and textures in this dish are UH-mazing! And with the rice already to go with the Minute Ready to Serve Rice Bowls, the Family Size Bowls, dinner is ready in no time!
Check out these other posts for more Kitchen Stories fun. My kids loved the Grilled Pizza Party, but MY favorite might just be the Slow Cooker Tacos {for dragons}!
Pin me!
This is a sponsored post written by me on behalf of Minute® Ready to Serve Family Bowls.
Leave a Reply