Family-Style (Bibimbap Recipe)
Every year, my family vacations at the Jersey Shore. Yes, even from the Midwest, we trek over to the East coast because my parents grew up outside of Philadelphia. For a week, we rent a house and continue a family tradition which has lasted over 40 years.
With having a house, we can enjoy meals together at the kitchen table often followed by games together at night. Over the last several years, we have invited our good family friends, my Godparents, to join us at the beach. My Godmother, Sue, and I both enjoy cooking, so we always offer to make the dinners for the week. I love this tradition of cooking in the kitchen with Sue. When she leads the meal preparation, I am her Sous Chef and when I lead the meal preparation, she is my “Sue Chef”. This is a chance for us to enjoy each other’s company and catch up on life as we don’t see each other very often.
This past summer, Sue brought this recipe for us to make and our family loved it. It is the Korean dish, Bibimbap. This meal is so colorful, full of vegetables and protein and perfect for kids to add their own toppings to personalize it.
It does take some preparation time and planning, but it is worth it. Grab your own “Sue Chef” and head to the kitchen together to make your own memories. You won’t regret it.
4 cups cooked short grain rice
16 ounces beef sirloin, thinly sliced
1 bunch spinach
2 small cucumbers, sliced
2 zucchinis, julienned
4 carrots, julienned (or use matchstick carrots)
5 t. minced garlic
2-3 scallions, chopped
Roasted sesame seeds
4 T. Korean red chili pepper paste (Gochujang)
1 T. sugar
1 T. sesame oil
3 T. water
For the Bibimbap sauce, combine all the ingredients in a small bowl and mix thoroughly. Set aside.
Place sliced cucumbers in a bowl and add a few tablespoons of vinegar to soak. Set on the counter and let stand but stir occasionally.
Lightly sauté the spinach with 2 t. of minced garlic until wilted. Place in a bowl on the counter.
Lightly sauté the zucchinis and place in a second bowl on the counter.
Lightly sauté the carrots and place in a third bowl on the counter.
Sauté sliced sirloin in oil and 3 t. garlic until no longer pink. Sprinkle with ½ t. sesame seeds. Place in a fourth bowl on the counter.
Assemble your bowl by adding a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle with a little sesame oil on top. Top with a fried egg sunny-side up. Top with a sprinkle of Bibimbap sauce, scallions and sesame seeds.
Source: My Godmother, Sue Reichman