Dawn NoltAuthorDawn NoltCategoryTags, DifficultyIntermediateRating

Bi Bim Bap, or mix-mix rice, is a delightful Korean dish loved by everyone in our home.

Yields4 Servings

Meat:
 1 lb tender lean beef
Marinade
 2 cloves garlic, peeled and minced
 2 green onions, chopped
 5 tbsp soy sauce
 2 tbsp sugar
 2 tbsp canola oil
 1 tsp sesame seeds, roasted
 1 tbsp sesame oil (optional)
  tsp black pepper
Vegetables
 2 carrots, jullienned
 1 lb fresh spinach, washed
 1 lb mung bean sprouts
 8 oz fresh mushrooms, sliced
Other Ingredients
 4 Nature's Yoke eggs
 salt and pepper
 oil for frying
 2 cups white rice
 kimchee (optional)

1

Pour 2 cups of rice into a kettle. Add 4 cups of water. Cover and cook over high heat until water boils. Lower heat and simmer for 20 minutes. Remove from heat and allow to sit covered. Fluff with fork before serving.

2

Slice beef across the grain into very thin slices. Combine marinade ingredients and mix together in a large bowl. Add meat. Wash hands and squish meat and marinade together for a few minutes. Set beef aside.

3

Heat oil in skillet. Stir-fry carrots over high heat until tender. Put carrots in a covered bowl and set aside.

Repeat this step for spinach, bean sprouts and mushrooms.

4

Place a small amount of oil in a large skillet. Beat eggs and salt and pepper together and pour into hot skillet. Rotate the pan quickly so the egg spreads out in a thin layer on the bottom of the skillet. Cook the egg for a minute or two, flip and cook again. Roll the egg "pancake" up and slice into 1/4" slices. Set aside in a small bowl.

5

Over medium-high heat, heat large skillet. Dump beef and marinade into hot skillet. Spread beef out in the pan. Stir-fry for 2-3 minutes until all the red meat is brown.

To Serve
6

In individual bowls, place rice, vegetables, egg and beef. Mix everything together. Serve with kimchee.

Ingredients

Meat:
 1 lb tender lean beef
Marinade
 2 cloves garlic, peeled and minced
 2 green onions, chopped
 5 tbsp soy sauce
 2 tbsp sugar
 2 tbsp canola oil
 1 tsp sesame seeds, roasted
 1 tbsp sesame oil (optional)
  tsp black pepper
Vegetables
 2 carrots, jullienned
 1 lb fresh spinach, washed
 1 lb mung bean sprouts
 8 oz fresh mushrooms, sliced
Other Ingredients
 4 Nature's Yoke eggs
 salt and pepper
 oil for frying
 2 cups white rice
 kimchee (optional)

Directions

1

Pour 2 cups of rice into a kettle. Add 4 cups of water. Cover and cook over high heat until water boils. Lower heat and simmer for 20 minutes. Remove from heat and allow to sit covered. Fluff with fork before serving.

2

Slice beef across the grain into very thin slices. Combine marinade ingredients and mix together in a large bowl. Add meat. Wash hands and squish meat and marinade together for a few minutes. Set beef aside.

3

Heat oil in skillet. Stir-fry carrots over high heat until tender. Put carrots in a covered bowl and set aside.

Repeat this step for spinach, bean sprouts and mushrooms.

4

Place a small amount of oil in a large skillet. Beat eggs and salt and pepper together and pour into hot skillet. Rotate the pan quickly so the egg spreads out in a thin layer on the bottom of the skillet. Cook the egg for a minute or two, flip and cook again. Roll the egg "pancake" up and slice into 1/4" slices. Set aside in a small bowl.

5

Over medium-high heat, heat large skillet. Dump beef and marinade into hot skillet. Spread beef out in the pan. Stir-fry for 2-3 minutes until all the red meat is brown.

To Serve
6

In individual bowls, place rice, vegetables, egg and beef. Mix everything together. Serve with kimchee.

Bi Bim Bap