Serving size: 2 adults + 2 kids + leftovers
Ingredients
1 lb of ground beef
1.5 cups of medium grain rice
1.75 cups of water
1 cup of shredded carrots
3 cups of baby spinach
1 cup of mushrooms (I used shiitake)
2 tbsp of neutral oil
sesame oil
Bibimbap sauce:
3 tbsp of Gochujang (Korean red pepper paste)
2 tbsp of sesame oil
1 tsp of soy sauce
1 tsp of sugar
1 tbsp of sesame seeds
Bulgogi marinade:
4 tbsp of soy sauce
2 tbsp of mirin
2 tbsp of sesame oil
3 tbsp of sugar
1 tbsp of minced garlic
1 tbsp of sesame seeds
1 tsp of ground black pepper
Directions
1. In a large bowl, prep your bulgogi ground beef by mixing the ground beef with the sauce ingredients. Set it aside while you wash and prep your rice and veggies.
2. Heat a large skillet over medium heat. When heated, add 2 tbsp of neutral oil and cook your bulgogi ground beef. When cooked half way, add your mushrooms and cook for another 2 minutes or until the meat is cooked through.
3. Add your rice and water and boil for 4 minutes without covering the lid.
4. After boiling for 4 minutes, close the lid tightly and lower the heat to the lowest setting and cook for 15 minutes.
5. When 15 minutes is over, open the lid and quickly toss in your vegetables to be steamed on top of the rice. Close the lid and cook for another 3 minutes.
6. Afterwards, turn the heat off and keep the lid closed – let your skillet rest for 15 minutes.
7. While waiting for the rice to rest, make your Bibimbap sauce. When the rice is done, plate everything together and drizzle extra sesame oil on top. For my younger two, I drizzled sesame oil and soy sauce.
*For my cucumber salad, I thinly sliced 6 mini cucumbers and tossed it in 3 tbsp of sugar, 2 tbsp of rice vinegar, 1 tbsp of salt, 1 tbsp of sesame seeds and 1 tsp of minced garlic.
