So I have finally watched, ‘A Star is Born’. I have been wanting to watch it ever-since I saw the trailer, but I totally forgot about it till they started singing at the Oscars and suddenly everyone is going gaga over Lady Gaga and Bradley Cooper. (Pun intended)
Anyways, it’s a sweet movie, despite being a little draggy at times. Lady gaga is crazily talented, Bradley is charming and obviously the ending is not my cup of tea.
I am made for fairy tales and happily ever after kinda flicks. Songs are obviously amazing. <3
So the question is, are they “falling”? Me and my cousin had a whole discussion about this. 😀 The stars in his eyes when she sings. I know he has a baby and all, but the looks they give each other. If nothing is cooking up between them, they are damn good actors.
Alright, enough of Entertainment tonight, lets move on to some foooood!
I shared an Easy Kimchi Recipe last week. Today I am posting another Korean recipe for Korean Beef Bibimbap. Time to use that bottle of kimchi that we have in the fridge!
Bibimbap means mixed rice. This dish is basically rice served with a variety of vegetables, kimchi, a sunny side up with a drizzle of gochujang which is easily available nowadays. It is also common to have bulgogi (a beef stir fry) by the side.
For most of us non-Koreans, whipping up a bowl of bibimbap would mean cooking everything from the scratch. For the Koreans, bibimbap mostly consists of leftover vegetables from the earlier meals. So, depending on what leftovers they have, the sides for the bibimbap would keep changing. I personally love leftovers. It is especially great to have some leftovers from dinner for a quick brunch/lunch on the following day.
Originally, the spinach used in bibimbap is boiled but I chose to stir fry it as it gives more flavor this way. The best thing about this dish is that you can customize it depending on your dietary restrictions or whatever’s laying around in the fridge. You’ll be surprised to discover how simple and forgiving this Korean Beef Bibimbap Recipe can be, and the best part is, you can skip the beef if you wanna do a vegetarian version.
Do give this recipe a try. It uses common ingredients besides the gochujang. You don’t really have to use the exact combo of veggies I’ve tried here. If you go to a traditional Korean restaurant, bibimbap comes in a special sizzling hot stone bowl which I obviously do not own; so I’ve just used the normal bowls here.
- 2 cups white or brown rice
- 2 tbsp sesame seeds
- 4 sunny side up
- 1 cup Kimchi
- 300g beef slices or minced beef mince (I used sukiyaki)
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp sugar – I used brown sugar
- 3 cloves of garlic, chopped
- ½ tsp black pepper
- 2 Tbsp gochujang
- 1 Tbsp sesame oil
- 1 Tbsp sugar – I used brown sugar
- 1 Tbsp water
- 1 tsp vinegar
- 1 tsp minced garlic
- For the vegetables
- 2 carrots cut into matchsticks
- 1 zucchini cut into matchsticks or sliced
- 200g shittake, sliced
- 1 cup bean sprouts
- 2 cups fresh baby spinach
- 5 cloves of garlic, chopped
- 3 tsp sesame oil
- 3 tsp oil
- 3 tbsp soy sauce
- White pepper - optional
- Mix all the ingredients and marinate for at least 30 mins. Place some cooking oil into a wok and cook the meat on medium high to high heat.
- It takes about 5-7 mins to thoroughly cook it.
- Mix the Bibimbap sauce ingredients in a bowl and set aside
- In a pan, place ½ tsp of oil and saute 1 clove of chopped garlic. Add mushrooms and season with some soy sauce and ½ tsp of sesame oil. You can season with some pepper if prefer. Set this aside in a bowl.
- Repeat and continue cooking all the vegetables this way individually in the same pan, setting aside in a bowl each time. Veggies should be crisp but cooked.
- Add ½ cup rice to each bowl. Add the meat, assorted vegetables, kimchi and top with a sunny side up.
- Drizzle sauce and sprinkle some sesame seeds.
- Mix and enjoy!