While I was making bimbimbop in a frying pan instead of a hot stone bowl, I took cues from my husband whose influence in the kitchen is Asian inspired and has had bimbimbap in the past multiple times. When he said it tasted amazing and authentic, I knew I had hit the jackpot! You can make it vegetarian by using tofu instead of the meat.
BimBimBop
Servings
2 Servings
Ingredients
- 1 Cup Cooked Basmati Rice
- 1 Package of Bean or Pea Sprouts
- 1 Bunch of Spinach
- 1 Small Zucchini sliced thin
- 1 Small Container Shitake Mushroom sliced thin
- 1 Carrot sliced thin
- 1 Baby Bok Choy cleaned and leaves separated
- 1/2 lb. Strip Steak sliced thin
- 1 Egg
- Soy Sauce
- Garlic Chili Paste
- Miso Paste
- Sesame Oil
- Vegetable Oil
- Sesame Seeds
Instructions
- In wok or pan, turn stove to medium high. Add vegetable oil and sauté bean sprouts for 30 seconds. Add 1 tsp. of sesame oil and remove from pan and reserve.
- Add a drizzle of vegetable oil to the pan and add the spinach till wilted, remove from pan and reserve.
- Add a drizzle of vegetable oil to the pan and add the zucchini till soft. Add 1 tsp. of sesame oil and remove from pan and reserve.
- Add a drizzle of vegetable oil to the pan and add the mushrooms till shriveled and soft, about 3 minutes. Add 1 tsp. of sesame oil and remove from pan and reserve.
- Add a drizzle of vegetable oil to the pan and add the carrots, sauté for 2 minutes until carrots are soft but still have a bite. Remove from pan and reserve.
- Add a drizzle of vegetable oil to the pan and add the baby bok choy. Sauté until wilted and soft and remove from pan and reserve.
- Add a drizzle of vegetable oil to the pan and sauté the meat until cooked through. Remove from pan and reserve.
- Add the rice to a hot wok and press the rice down on all sides of the bowl. Add the reserved vegetables and meat next to each other on top of the rice and warm on the stove for about 5 minutes on medium high heat till the rice is crispy on the bottom and the vegetables are heated through. When the vegetables and meat are warm to the touch, crack an egg on top, turn the stove to medium low and cover with foil. Let the egg cook till desired doneness. Remove from stove and let cool for about 5 minutes. Mix equal parts chili-garlic paste to the miso paste and place desired amount on top of dish. Drizzle with sesame oil and soy sauce to taste and sprinkle with sesame seeds.
This is a korean dish, one of my favorites!!
what is the origin of this dish?
Never had this but it looks like my kind of dish.
Sounds yummy except the dish is called bibimbop, not bimbimbop.
This was so good! A new favorite. Thanks.