Monday, February 17, 2014

Korean Rice Bowls (Bibimbap)

1-1/2 cups Korean rice 
1/4 cup rice vinegar
3 Tbsp soy sauce
1 Tbsp peeled, minced fresh ginger
3 cloves garlic, minced
1 Tbsp cornstarch
2 tsp sesame oil
2 tsp Sriracha (use less if you don't like spicy)
1 zucchini, cut into matchsticks
1 med onion sliced thin
1 cup shredded carrots
1 lb lean ground beef 
4 large eggs fried

1.Prepare the rice: Combine 2 cups water and rice in a medium saucepan. Bring to a slow boil over medium-high heat, cover, and reduce heat to low. Allow rice to simmer for 20 minutes. Let stand ten minutes or until ready to serve.
2.Meanwhile, combine the rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil, and Sriracha in a small bowl. Reserve.
3.Coat a large nonstick skillet with cooking spray. Add the vegetables and 3 Tbsp water. Season liberally with salt and pepper. Cook over medium-high heat for 5 minutes, or until softened. Remove to a bowl and cover to keep warm.

4.In the same skillet, brown the ground beef for 4-5 minutes, breaking it apart with a spoon. Add the sauce mixture and cook two minutes more.
5.Meanwhile, in a second skillet, fry eggs until they're cooked over-medium. Season with salt and pepper, and transfer to a plate.
6.To assemble bowls: Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.

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