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 to keep you feeling full and fueled. Nori, which is dried seaweed, which adds natural salt and lots of flavor.
Bibimbap with Brown Rice and Bulgogi
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 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.
Combine the 2 Tbs. sesame oil and 1 Tbs. canola oil in a small bowl. Warm half of the oil in a fry pan over medium-high heat and sauté the mushrooms, 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.
Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day, by Kate McMillan.