Bethany's Bibimbap Recipe

Bethany recently made Bibimbap for team lunch and some farm store samples. I couldn't get enough - YUM. This meal is interesting and fun but includes so many healthy components. Even better, you can make all this ahead of time and put together a bowl for dinner in minutes.

Here's the scoop:

Bibimbap is a Korean dish. Either rice or noodles are used as the base, and then you top it off with a meat, egg, and an assortment of Korean-style veggies. This is my version of a bibimbap bowl!

You will need:

• Cooked rice (jasmine rice is my favorite!)
• Bulgogi beef
• Kimchi (Available at the Whiffletree farm store! Recipe below if you want to try your hand at making some yourself.)
• Yum Yum sauce
• Sesame carrot salad
• Green onions

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Ramen Eggs

• 4 medium boiled eggs
• ¼ cup rice vinegar
• 2 Tbsp. honey
• ¼ cup coconut aminos
• ½ cup water

Bring water to a boil, then add the eggs and boil for 8 minutes (less time if you like a runnier yolk). Remove eggs from the boiling water and pour cold water over top. Once the eggs have cooled down, peel off the shells.

Mix the marinade ingredients, then add to a jar with the eggs and marinade for a full 24 hours.

Bulgogi Beef

• 1.5 lbs shaved steak
• 1 small pear, grated (save all the juice!)
• ¼ c. coconut aminos
• 2 Tbsp. coconut sugar or honey
• 2 Tbsp. toasted sesame oil
• 3 cloves garlic, minced
• 1 Tbsp. grated ginger
• Red pepper flakes (optional)

Mix all the marinade ingredients and submerge the shaved steak. Let marinade for 4-6 hours.

Heat a cast iron skillet over medium heat. Cut the shaved steak into bite-sized strips, then toss into the hot skillet. Cook stirring frequently until the beef is cooked through (doesn’t take long, so keep a close eye on it!), just about ten minutes. Talk about easy!

Kimchi

*This takes 4 days total to make including the fermentation process, so plan ahead! I like to make a big batch at once, so I don’t have to make it as often. Since it is fermented it will last a long time in the fridge!

• 2 medium heads napa cabbage
• 1 large daikon radish, shredded
• 1 bunch green onions, chopped
• 2 Tbsp freshly grated ginger
• 6 cloves minced garlic
• Salt
• Red pepper flakes OR gochujang

*Gochujang is a fermented red chili paste found in the Asian aisle of the store - this will give your kimchi a much bolder flavor but very tasty! If you want a milder kimchi, just use red pepper flakes. Add as much as you want depending on how spicy you like it! Or if you don’t like spice at all, go ahead and skip.

Quarter the cabbage heads lengthwise, so the leaves are still attached to the core (save two of the outer leaves and leave them whole). Pour a liberal amount of salt into a bowl. Separate each leaf of cabbage and sprinkle generously with salt. Place the quarters into a large bowl and cover with a tea towel. Let sit for about 8 hours. After 8 hours, the salt will have drawn out much of the water content of the cabbage, so you’ll see a large amount of water sitting in the bowl. Drain and save the brine for later! Thoroughly rinse the cabbage - if you don’t rinse it will be unpleasantly salty later.

Cut the cabbage into bite-sized pieces, removing the cores.

Add in the rest of your ingredients and massage together.

Pack your kimchi into a half gallon mason jar, leaving about an inch and a half of space at the top. Make sure to really pack it in tight! Pour the brine you saved earlier over the kimchi until it is completely submerged. Place the two leaves you saved earlier on top - this will help keep your kimchi submerged so it isn’t exposed to air. Cover with the lid - don’t screw on too tightly!

Place the jar in a cool, dark area for 3 days. Put a bowl or pan underneath. As the kimchi ferments, gases will increase inside the jar and may cause liquid to bubble over, so something to catch that is nice! After 3 days, you’ll start to see bubbles forming and rising to the top - this is a sign that everything is working! Feel free to open it and taste it - if you want a stronger fermented flavor you can leave it out for another day or two, otherwise put it into the fridge. Kimchi will last in the fridge a good long time! Usually, mine doesn’t last longer than a few weeks, but it can stay good for longer than that, as long as everything stays submerged in the brine.

Sesame Carrot Salad

• 2 large carrots, shredded
• 2 tsp. Sesame seeds
• 1 Tbsp. toasted sesame seed oil
• 2 tsp. Rice vinegar
• 2 tsp. Honey
• 2 tsp. Coconut aminos

Mix everything together!

Yum Yum Sauce

• ¼ cup mayonnaise
• 1 Tbsp. sriracha, or to taste depending on how spicy you like it!

Mix together!

To serve:

Nestle a helping of rice on the bottom of each bowl. Top with the bulgogi, a ramen egg, kimchi, carrot salad, yum yum sauce, and sprinkle green onions over top. Enjoy!