Good morning and Happy Easter! I woke up early this morning to get my blog done and to also hide eggs for my adult children to find, It is getting harder and harder to find spots they haven’t already found the eggs in years past. Last year I resorted to using tape to stick the eggs to the bottom of things so they couldn’t just lift up a vase and find one. I am not opposed to doing that again this year just saying..
Everyone will be here for pancake breakfast in a couple of hours. Then everyone goes their separate ways and then we all meet back here again for a ham dinner. This has been going on for as long as I can remember. And it is a wonderful tradition that everyone loves. I hope you are able to do what you love to do today.
The recipe I am sharing today is probably not going to be part of your Easter dinner today but you should think about making this at some point. I threw it together the other night because we had some leftover Bulgogi Korean Beef Bulgogi which is pretty rare to have any leftover but I bought a lot of shaved steak and was happy I did. I will probably do the same the next time I make Bulgogi; just so I can make this Korean comfort food.
Bibimbap as I mentioned is a Korean comfort food. It is comprised of a bowl of rice, with some meat and veggies along with a sunny side up fried egg. It is a great way to clean out your fridge or dice and slice everything up fresh. You can add a little heat with the most common sauce of gochujang as well. Do what makes you happy!
A Korean comfort food you must try
- 3 cups short grain rice
- 8 ounces thinly sliced beef or ground beef
- 1 carrot peeled, thinly sliced
- 1 zucchini thinly sliced
- 2 yellow beets peeled, thinly sliced
- part of cabbage a few slices
- egg 1 per person
- scallions to sprinkle on top
- Kosher salt and black pepper to taste
- Gochujang optional – to taste
If you are not using leftover bulgogi you will want to season your meat. Here is a suggestion. Depending on how much meat you have, 1-4 tablespoons of soy sauce, 2 teaspoons sugar, 2 teaspoons sesame oil, 2 teaspoons rice wine vinegar, 1 clove of minced garlic and maybe a little ginger.
if ususing leftover bulgogi you can reheat it and place it over your cooked rice. then start working on your veggies. This is how mine went but you can use what you have on hand if that works for you. Some other options could be mushrooms, bean sprouts, spinach and cucumbers. I diced and sliced up what I had on hand.
I cooked my veggie choices separtely to the way I like them, since the cook time for each is a little different. I pickled the beets while they cooked in a little apple cider vinegar and sugar that I added to the pan. The zucchini stil had a little firmness to them as well as the cabbage.
Add your veggies in piles around the rice and meat. Top with a fried sunny side up egg, which I cooked on low and slow and I accded a cover to the top of the pan to help set the whites up. Top the fried egg with a sprinkle of scallions and enjoy!