Family-Style Bibimbap
In our recipe “There are no rules when it comes to bibimbap,” says chef Mi Kyum Kim (from Montreal’s Omma restaurant). Though restaurants tend to serve it the same way every time (and in individual servings), this traditional meal-in-a-bowl is customarily made with leftovers. We went for a family-style, ground beef version, leaning on some […]
Ingredients
- 13 cups (310 g) baby spinach
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp toasted sesame seeds
- 2 zucchini, sliced into thin ribbons
- 1 tbsp (15 ml) toasted sesame oil
- 1 lb (450 g) lean ground beef
- 1 tbsp (15 ml) toasted sesame oil
- 4 green onions, thinly sliced, the green and white parts separated
- 1 garlic clove, chopped
- 1 tbsp chopped ginger
- 2 tbsp (30 ml) plum syrup or brown sugar
- 2 tbsp (30 ml) soy sauce
- 4 eggs
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) toasted sesame oil
- 4 cups (600 g) short-grain white rice, cooked and warm
- 1 quick-pickled bean sprouts
- 1 quick-pickled shiitake mushrooms
- 1 gochujang sauce
Instructions
- Place a 9-inch (23 cm) cast iron pan on the middle rack of the oven. Preheat the oven to 400°F (200°C). Keep the pan in the oven until ready to serve.
In our recipe “There are no rules when it comes to bibimbap,” says chef Mi Kyum Kim (from Montreal’s Omma restaurant). Though restaurants tend to serve it the same way every time (and in individual servings), this traditional meal-in-a-bowl is customarily made with leftovers. We went for a family-style, ground beef version, leaning on some of the dominant flavours of Korean cuisine, like garlic, ginger, green onion, sesame seeds, soy sauce—and the signature fried egg on top.