3 years ago

One-Pot Bibimbap-Style Spinach Rice & Spicy Beef

Bibimbap, a
traditional Korean dish, literally means “mixed rice.” It’s typically served as
a bowl of warm white rice topped with seasoned vegetables and sliced meat. This
flavorful variation was originally featured in our Real Food Magazine.

4-6 servings
Preparation time: 1 hour 30 minutes

Ingredients

  • 3 tablespoons peanut or vegetable oil
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • ½ teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground chili paste, or to taste, plus
    more for serving
  • 5 ounces fresh shiitake mushrooms, stems removed
    and caps thickly sliced
  • 1 bunch scallions, white and green parts thinly
    sliced
  • 2 cups long-grain white rice
  • 1 bunch leaf spinach, any thick stems removed,
    chopped (preferably not baby spinach)
  • 3 ½ cups of water
  • 1 ½ tablespoons toasted sesame oil
  • 2 cups fresh bean sprouts
  • ½ daikon radish, peeled and thinly sliced (or 1
    bunch red radishes, trimmed)
  • 1 to 2 cups kimchee, mild or hot
  • 2 tablespoons sesame seeds

Directions

1.    
Combine 2 tablespoons oil and onion in a 4-quart, heavy-based stew
pot or Dutch oven over medium heat. Sauté about 6 minutes, until just beginning
to soften.

2.    
Stir in garlic and cook 1 minute, until fragrant.

3.    
Add beef, breaking up with a wooden spoon, and season with ½
teaspoon salt. Cook, stirring often, about 10 minutes, until beef is cooked
through.

4.    
Turn off heat and stir in soy sauce, brown sugar, ginger and ½
teaspoon chili paste (or to taste). Use a slotted spoon to transfer beef to a
bowl; cover and set aside in a warm spot. Do not rinse pot.

5.    
Return pot to medium heat. Add remaining tablespoon oil, mushrooms
and most of scallions, reserving some of the green parts for garnish. Stir and
sauté about 3 minutes, until vegetables begin to cook.

6.    
Add rice, spinach, 1 teaspoon salt and ½ teaspoon chili paste.
Stir and cook until spinach has wilted.

7.    
Add 3 ½ cups water and bring to a boil. Cover, reduce heat to low,
and simmer 15 to 18 minutes, until all liquid is absorbed. Gently fluff with a
fork. Drizzle with sesame oil. Shape a well in center, spoon in beef, then
cover and let stand 10 minutes.

8.    
To serve, spoon into
large bowls, topping each with bean sprouts, kimchee, radish, sesame seeds,
reserved scallion greens and a dab of chili paste to taste.

Source: Lunds & Byerlys Real
Food