Beef Ball Bibimbap

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Chef

Jan-Gligoric Gallardo

INGREDIENTS

15 mL (1 Tbsp) Ginger, fresh, grated, divided

15 mL (1 Tbsp) Garlic, fresh, minced, divided

30 mL (2 Tbsp) Korean Chili Paste (Gochujang), divided

125 mL (1/2 cup) Brown Sugar, divided

30 mL (2 Tbsp) Soy Sauce, divided

30 mL (2 Tbsp) Sesame Oil

500 mL (2 cups) Water

1 litre (4 cups) Jasmine Rice, cooked

500 g (1 lb) Lean Ground Beef

5 Eggs

1-2 Carrots, fresh, matchstick

1 Cucumber, fresh, julienne

40 g (1.5 oz) Baby Spinach, blanched

2 Green Onions, thinly sliced

160 mL (2/3 cup) Kimchi

15 mL (1 Tbsp) Sesame Seeds, toasted

METHOD

  1. Make Bibimbap Sauce: 15 mL Soy Sauce, 15 mL Ginger, 15 mL Garlic, 90 mL Brown Sugar, 15 mL Korean Chili Paste & 500 mL Water. Combine and refrigerate.
  2. Prepare Jasmine Rice according to package directions. Set aside.
  3. Make Meatballs: In a bowl, combine Ground Beef, 15 mL Ginger, 15 mL Garlic, 3 mL Chili Paste, 30 mL Brown Sugar & 15 mL Sesame Oil. Mix well. Roll into small meatballs.
  4. Preheat oven to 350 degrees. Place meatballs on a lined cookie sheet. Bake until meatballs are fully cooked. Keep warm.
  5. Fry eggs.
  6. Assemble bowls: place rice in bowl and arrange cooked beef balls, vegetables and kimchi on top of rice. Lay cooked egg on top. Sprinkle with sliced green onion and sesame seeds. Drizzle sauce on top. (Recipe divided into 5 portions)

NOTE Can substitute beef with other protein, such as: Tofu, Shrimp or Chicken. Can add any vegetable or mushrooms as desired.