A Bibimbap Recipe for the Games

February 9, 2018
Pyeongchang By Republic of Korea via @flickr (CC BY-SA 2.0)

It’s almost time for the 2018 Winter Olympics in Pyeongchang, South Korea, so what better way to kick off this spectacular event than with a Korean bibimbap recipe from our friends at A Little Yumminess! Why bibimbap? According to Korea’s travel and tourism group, bibimbap (along with kimchi and bulgogi) is one of the most representative dishes of Korea. What is it exactly? The word bibimbap literally means mixed rice. People use rice as a base and then mix in bits of protein, vegetables, and something spicy like kimchi or red pepper flakes (optional, of course, for those who can’t take the heat!).

So what’s the next best thing to enjoying a hot bowl of bibimbap in Pyeongchang? Making a bowl of it at home! So go on, get into the Winter Olympics spirit and try out this bibimbap recipe—it’s the perfect complement to a cozy friends-and-family viewing of the 2018 Winter Olympics!

Oh, and take a picture when you’re done and share it with us by emailing editor@xyzanews.com!

Korean Bibimbap Recipe

By Stacie Dong and Simran Singh

via @A little Yumminess

Bibimbap
Hot, cooked short grain rice (or rice of your choice)

Suggested Toppings:
-Bulgogi (Marinated beef –see recipe below. This can be pan-fried as well, if you do not want to use the oven.)
-Cucumber, cut into thin strips
-Red, orange or yellow bell pepper, cut into thin strips
-Carrots, peeled and cut into matchsticks
-Mung bean sprouts, blanched in boiling water for several minutes until they begin to wilt, then seasoned with salt and a few drops of sesame oil
-Sautéed spinach, dressed with soy sauce, a few drops of sesame oil and sesame seeds
-Sliced mushrooms, sautéed with soy sauce and a pinch of sugar
-Zucchini, grated and squeezed to remove excess liquid, then quickly stir-fried and seasoned with salt and pepper
-Nori (sheets of seaweed used for sushi), cut into thin strips
-Seasonal vegetables, stir-fried with minced garlic and red pepper flakes
-Fried egg (We like to make the yolk runny and then mix it in with the rice and other toppings)
-Extra firm tofu, dried well, then pan-fried until golden, cut into cubes and drizzled with soy sauce
-Gochujang (Korean chili paste), mixed with soy sauce.

Bulgogi
(Serves 2 adults and 2 kids as part of a bibimbap bowl)

½ pound beef (rib eye or top sirloin)
2 tablespoons soy sauce
1 tablespoon brown sugar
1 clove garlic, minced
1 teaspoon minced ginger
½ teaspoon sesame oil
¼ cup grated Asian pear (or substitute pear puree)
1 chopped scallion (white and light green parts only)
Pinch red pepper flakes (optional)

1) Combine all ingredients except for beef, stirring well to dissolve sugar.
2) Slice the beef thinly, against the grain, then toss with marinade and refrigerate for at least 30 minutes.
3) Cover a baking sheet with foil and spray lightly with vegetable oil. Drain excess marinade from beef and lay slices in a single layer on the baking sheet.
4) Broil for 5 minutes or until cooked through.

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