(photo and variation of recipe from bon appetit)
No matter whether I make this at home for my family, or make this with my kids at school, I get rave reviews. My students were patting me on the back, exclaiming, "Delicious!", and throwing their kissed fingers in the air.
So maybe this isn't a traditional Bibimbap, but who cares? Kids are scarfing down nutrient dense, wholesome food--where's the problem? It is tasty and adds a bit of culture to their repertoire.
BIBIMBAP- serves 8
We made this delicious Korean meal in Mrs. Politi’s 6th grade FACS class. After taking the ELA and reading a passage on Korean foods, our young inquirers wanted to know and taste more---Bravo kids!
Ingredients:
Bulgogi (the meat)
• 1/2 cup good quality soy sauce (kikkoman or tamari)
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1 pound ground beef
• 2 TBSP olive oil or toasted sesame oil
Rice and Assembly
• 3 tablespoons toasted sesame oil, divided
• 8 cups cooked brown rice (from 2 1/2 cups dry rice) *SEE PERFECTLY COOKED BROWN RICE
• Bibimbap Veggie Add-Ins (Your choice) (Kale, Carrot Matchsticks, Garlicky Spinach, Shiitake Mushrooms, Sauteéd Zucchini, Scallions, Stir fry mix,) We used Kale and Raw Carrot Matchsticks
• 8 fried eggs
• Kimchi
Preparation
Bulgogi (the meat)
• Whisk first 4 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
Rice and Assembly
• Meanwhile, heat oil in a large heavy skillet over medium heat. Add beef and cook, Stirring until cooked through and lightly browned, about 3 minutes. Add chopped kale. Saute until kale is soft and bright green.
• If you are making individual dishes-- Divide rice among bowls or you can make 1 big bowl then serve. Top with beef, Bibimbap Mix-Ins, and eggs. Top with Siracha (Asian hot chili sauce as you like)
• Chop eggs and thoroughly mix your rice bowl.
• Serve kimchi (pickled/fermented Asian cabbage available in a jar in your local supermarket)alongside.
*PERFECTLY COOKED BROWN RICE
