There are many variations of this healthful and colorful dish, but what I love most is the buried treasure of crunchy rice. In this lighter adaptation, I use raw vegetables (instead of cooked and marinated) but it's just as good. You can serve this in regular individual bowls (see note at bottom), but I like it hot, so I use an enameled cast iron (2 1/2 to 3-quart Le Creuset soup pot) for 4 guests. Note: the kochujang sauce is crucial to the deep, rich flavor. It should be available at Korean or Asian markets, but substitute with your favorite hot red pepper paste.
8 to 10 ounces lean ground sirloin
1/2 cup dark soy sauce
1 1/4 tablespoons sugar
3 to 4 large garlic cloves, minced
1 teaspoon fresh grated ginger
2 teaspoons sesame oil, divided
1/4 teaspoon fresh ground black pepper
1 1/4 cups medium-grain rice (such as sushi or Calrose), steamed
1 teaspoon unsalted butter
Vegetable Combination (such as julienned carrot, cucumber, red radish, green onion, and bean sprouts)
2 eggs
Kochujang sauce (or other hot pepper paste), to taste
Other optional garnishes: Toasted nori, Cabbage or other kimchi, Toasted sesame seeds
1. Heat oven to 400° and place pot in oven. Combine soy sauce, sugar, garlic, ginger, 1 teaspoon sesame oil, and pepper. Stir in beef, using fork to break up meat, and let marinate about 15 minutes.
2. Heat a non-stick skillet on medium high. Cook beef for about 5 minutes or until just cooked through; set aside.
3. Carefully remove pot from oven and place on hot burner (set to medium high). Carefully add remaining 1teaspoon sesame oil and butter. Add rice to pot in a single layer. It should sizzle. Let cook 1 minute. (You want the bottom to get a nice golden layer without burning.) Cover and let cook another 30 seconds or so. Remove cover. Turn off heat.
4. Top rice with beef, using a slotted spoon, reserving juice. (If you pour all the sauce over, the bottom layer will boil and lose its crunch.) Remove pot from burner. Place vegetables, bean sprouts, and nori, and kimchi, if desired, around meat. Fry eggs sunny side up and place on top. (If serving in hot bowl, eggs can also go in raw and will cook in the hot bowl as you toss everything together.) Sprinkles sesame seeds over. Add kochujang or other hot pepper paste and stir to combine. Serve bibimabap hot with extra reserved juice. Keep pot on the table as the rice will continue to cook and toast; make sure to share the crunchy bottom layer, or save it as a treat for yourself. Note: stir in reserved juice from meat into hot pepper paste.
*Note: If serving cold, line individual bowls with fresh lettuce leaves, top with rice, vegetables, and 1 fried egg per person.
