Korean Bibimbap Recipe

This Korean Bibimbap Recipe is a well balanced and colorful meal worthy of serving for

any occasion! I love the sauce and the fried egg on top really makes this dish!

Serves 6

INGREDIENTS

16 oz Top Sirloin steaks, marinated (1/3 Soy, 1/3 Teriyaki, 1/3 Worcestershire)

1 ~16 oz bag organic spinach, fresh but can use frozen

3 Carrots, shredded

3 Squash, sliced and cut in 3 rd

1 ~ 16 oz container of mushrooms

1 ~10 oz bag of bean sprouts

6 cloves garlic ~ separated

6 eggs

2 cups Wild Rice medley

4 Cups Chicken Broth

2 Cups water

Butter or Ghee

Olive Oil

S/P to taste

BIBIMBAP SAUCE:

8 tbs gochujang Sauce

4 tbs toasted sesame oil

4 tbs brown sugar

2 tbs soy sauce

4 tbs rice wine vinegar

2 tbs toasted sesame seeds

2 tbs water

3 tsp garlic

DIRECTIONS

Cook wild rice medley 3 parts liquid to 1 part rice. 4 Cups chicken broth and 2 cups water to 2 cups wild rice. Bring liquid to a boil, add rice…bring to a ‘soft’ boil and cover. Simmer 50 minutes or until rice is al dente. If any extra liquid, just drain. S/P to taste

Make the Bipimbap sauce: Add all the sauce ingredients into a jar and shake well.

Prep vegetables: shred carrots, slice and cut squash, slice mushrooms and drain frozen spinach. Sauté each SEPARATELY in butter (ghee) and oil, garlic, salt/pepper, including the bean sprouts. Cook steaks on the grill after marinated. Place rice in the bottom of a large plate or bowl, place vegetables on top of rice individually. Place steak in the center of plate, top with a fried egg.