Bibimbap

At a company I used for work years ago, there was a tiny deli across the street that was family run.

They always had Bibimbap on the menu. It became one of my favorite lunches.


What I like most about Bibimbap? Everyone seems to have a slightly different recipe.


Today, I decided to create my version of Bibimbap.

I stopped by the local Japanese grocery store Nijiya and picked up some thinly sliced beef.

I mixed up a marinade of soy sauce, sesame oil, garlic, green onion, rice wine, sugar and finely chopped ginger.

Marinate the meat for 2 -3 hours.

I put 1/2 cup of brown rice on to simmer with 1 1/4 cups of water and cooked until tender.

Next, I started chopping up the rest of the ingredients.

Red leaf lettuce, zucchini, green cabbage and carrot.

I stir fried the carrot and zucchini in a tiny bit of oil in a hot pan. This only took about 3 minutes as I wanted them as crunchy as possible.

I quickly stir fried the meat in a hot pan. This step is also very quick. Be careful to keep turning the meat and take it off immediately when it finishes cooking.

Then the assembly begins:

A layer of rice -

Then the vegetables are placed around the perimeter. Then pile the meat in the middle.

A generous drizzle of Sriracha sauce on top.

But, of course, I can't leave the dish looking so pretty and pristine.

All mixed up!

I am going to spend the afternoon apartment hunting online - See y'all later!