Family-Style Bibimbap

Name: Family-Style Bibimbap
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 to 6 serving(s)
Ingredients: 13 cups (310 g) baby spinach; 2 tbsp (30 ml) vegetable oil; 1 tbsp toasted sesame seeds; 2 zucchini, sliced into thin ribbons; 1 tbsp (15 ml) toasted sesame oil; 1 lb (450 g) lean ground beef; 1 tbsp (15 ml) toasted sesame oil; 4 green onions, thinly sliced, the green and white parts separated; 1 garlic clove, chopped; 1 tbsp chopped ginger; 2 tbsp (30 ml) plum syrup or brown sugar; 2 tbsp (30 ml) soy sauce; 4 eggs; 1 tbsp (15 ml) vegetable oil; 1 tsp (5 ml) toasted sesame oil; 4 cups (600 g) short-grain white rice, cooked and warm; 1 quick-pickled bean sprouts; 1 quick-pickled shiitake mushrooms; 1 gochujang sauce

(8)

Rate this recipe

Preparation 30 min
Cooking 20 min
Servings 6

In our recipe “There are no rules when it comes to bibimbap,” says chef Mi Kyum Kim (from Montreal's Omma restaurant). Though restaurants tend to serve it the same way every time (and in individual servings), this traditional meal-in-a-bowl is customarily made with leftovers. We went for a family-style, ground beef version, leaning on some of the dominant flavours of Korean cuisine, like garlic, ginger, green onion, sesame seeds, soy sauce—and the signature fried egg on top.

Sans noix
Sans lactose
Sans produits laitiers

Ingredients

Spinach
- 13 cups (310 g) baby spinach
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp toasted sesame seeds
Zucchini
- 2 zucchini, sliced into thin ribbons
- 1 tbsp (15 ml) toasted sesame oil
Beef
- 1 lb (450 g) lean ground beef
- 1 tbsp (15 ml) toasted sesame oil
- 4 green onions, thinly sliced, the green and white parts separated
- 1 garlic clove, chopped
- 1 tbsp chopped ginger
- 2 tbsp (30 ml) plum syrup or brown sugar
- 2 tbsp (30 ml) soy sauce
Toppings
- 4 eggs
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) toasted sesame oil
- 4 cups (600 g) short-grain white rice, cooked and warm
- 1 quick-pickled bean sprouts
- 1 quick-pickled shiitake mushrooms
- 1 gochujang sauce

Preparation

- Place a 9-inch (23 cm) cast iron pan on the middle rack of the oven. Preheat the oven to 400°F (200°C). Keep the pan in the oven until ready to serve.
Spinach
- In a large non-stick skillet over medium-high heat, cook the spinach in the vegetable oil until wilted. Add the sesame seeds, then season with salt and pepper. Set aside on a plate and keep warm.
Zucchini
- In the same skillet, soften the zucchini in the sesame oil. Season with salt and pepper. Set aside on a plate and keep warm.
Beef
- In the same skillet over high heat, brown the meat in the sesame oil, breaking it up with a wooden spoon as it cooks. Add the white parts of the green onion, garlic and ginger. Cook for 1 minute. Add the brown sugar and soy sauce. Cook for 3 minutes or until the meat is cooked through. Remove from the heat.
Toppings
- In another non-stick skillet over low heat, fry the eggs in the vegetable oil.
- Remove the cast iron pan from the oven. It will be extremely hot. Brush with the sesame oil, then place the rice in an even layer over the bottom of the pan. On top of the rice, arrange the spinach, zucchini and meat. Place the eggs overtop. Sprinkle with the remaining green onions and serve with the pickled bean sprouts, pickled mushrooms and gochujang sauce.

Family-Style Bibimbap

Categories

Ingredients

Spinach

Zucchini

Beef

Toppings

Preparation

Spinach

Zucchini

Beef

Toppings

Personal Note