Bibimbap with Brown Rice and Bulgogi
Bibimbap is a traditional Korean dish that, translated literally, means “mixed rice.” Brown rice, used in lieu of the standard white rice, makes this a healthier version. Marinated beef (called bulgogi) and a fried egg are common additions and provide a hearty dose of protein. Nori, which is dried seaweed, which adds natural salt and lots of flavor.
For the bulgogi:
- 3 Tbs. low-sodium soy sauce
- 1 Tbs. sesame seeds
- 1 garlic clove, minced
- 2 tsp. sugar
- 1 tsp. Asian sesame oil
- 3/4 lb. (375 g) flank steak, thinly sliced against the grain
2 Tbs. Asian sesame oil
- 1 Tbs. canola oil
- 10 shiitake mushrooms, stemmed and thinly sliced
- 6 cups (6 oz./185 g) spinach leaves
- 4 eggs
- 4 cups (20 oz./625 g) hot cooked brown rice
- 2 carrots, shredded and tossed with a few drops of sesame oil
- 2 green onions, thinly sliced (optional)
- 1 sheet of nori, cut into strips (optional)
- Prepared kimchi (optional)
To make the bulgogi, in a bowl, stir together the soy sauce, sesame seeds, garlic, sugar and sesame oil. Add the flank steak and toss to combine. Cover and refrigerate for 1 hour.
In a small bowl, stir together the 2 Tbs. sesame oil and 1 Tbs. canola oil. In a fry pan over medium-high heat, warm half of the oil mixture. Add the mushrooms and sauté, stirring often, until softened and golden-brown, about 4 minutes. Transfer to a plate. Add the remaining oil to the pan and sauté the spinach, cooking just until wilted, about 2 minutes. Transfer to the plate. Fry the eggs until they are set but still runny, 5 to 6 minutes. Remove from the pan and keep warm.
Warm the fry pan over high heat. Add the bulgogi strips and cook until medium-rare, about 3 minutes on each side. Remove from the heat and keep warm in the fry pan.
Divide the rice among 4 bowls and top each with the bulgogi, mushrooms, spinach, eggs, carrots, green onions and nori. Serve with kimchi on the side. Serves 4.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)