A typical menu item in a Korean restaurant – better known as ‘Bibimbap’ – perfectly fits the description of a ‘Buddha Bowl’.
Bibimbap, literally translated as “mixed rice”, is a Korean rice dish with a signature sauce made with gochujang (chili pepper paste*), and topped with an egg. Typically, all of the components of the bowl are mixed together (‘Bibim‘) just prior to enjoying. Other classic components include gochujang-flavoured beef, pickled vegetables (often carrots and cucumbers) and sauteed vegetables (often spinach or broccoli).
*Sriracha sauce or Sambal Oelek could be (reluctantly) used as a substitute for gochujang.
Korean Rice Bowl – Bibimbap
Prep Time: 30 minutes Cooking Time: 30 minutes
Number of Servings: 4
Ingredients:
Pickled Vegetables:
¾ cup (185 mL) shredded carrots
1 cup (250 mL) thinly sliced English or Asian cucumber
¼ cup (60 mL) rice vinegar
2 tablespoons (30 mL) sugar
2 tablespoons (30 mL) water
½ teaspoon (2.5 mL) Kosher or sea salt
Gochujang Sauce: (Korean Chili Sauce)
¼ cup (60 mL) vegetable oil
3 tablespoons (45 mL) rice vinegar
1 tablespoon (15 mL) gochujang
1 tablespoon (15 mL) brown sugar
1 teaspoon (1.5 mL) Kosher or sea salt
Rice:
2 cups (500 mL) sushi rice, rinsed well and drained
2 cups (500 mL) water
½ teaspoon (2.5 mL) Kosher or sea salt
1 tablespoon (15 mL) sesame oil
Beef:
1 tablespoon (15 mL) sesame oil
1 tablespoon (15 mL) vegetable oil
1 pound (450 grams) lean ground beef
¼ of a large onion, fine dice
3 garlic cloves, minced
2 tablespoons (30 mL) gochujang (Korean hot pepper paste)
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL) brown sugar
1 tablespoon (15 mL) rice vinegar
3 tablespoons (45 mL) chopped green onions
2 tablespoons (30 mL) toasted sesame seeds
Vegetable:
1 ½ cups (375 mL) fresh broccoli florets or broccolini
Salt and Pepper
Garnish:
2 tablespoons (30 mL) unsalted butter
4 eggs
Salt and pepper
Extra chopped green onions or sesame seeds
Method:
- Prepare Pickled Vegetables: Place shredded carrots and thinly sliced cucumbers in a jar. Bring to a boil the vinegar, sugar, water, and salt and pour over vegetables. Refrigerate until ready to serve.
- Prepare Sauce: Whisk together all sauce ingredients and set aside.
- Prepare Rice: Place rinsed rice in a saucepan with the water and salt; Bring to a gentle boil, and cook until tender – about 20 minutes, or until water is absorbed and the rice is tender. Remove from heat; stir in sesame oil, and let it sit until serving time.
- Prepare Beef: In a large skillet over medium heat, heat oils. Add ground beef and sauté for about 10 minutes. Add the chopped onion and continue to cook until mixture is cooked. Reduce heat and stir in minced garlic. Stir in gochujang, soy sauce, brown sugar and rice vinegar. Simmer for 3 minutes. Prepare the green onions and sesame seeds to garnish before serving.
- Prepare Vegetables: Steam or sauté broccoli/broccolini just until tender-crisp. Season to taste.
- Prepare Garnish: In a large skillet over medium-low heat, melt butter. Add the eggs and cook (one-side only) until the egg white is cooked (about 3 minutes). Season with a little salt and pepper.
- Assemble the Bowl: Arrange the Rice (topped with the pickled vegetables), Beef (topped with green onions and sesame seeds), and Broccoli in each bowl. Add an egg to each bowl. Garnish with extra green onions and sesame seeds. Serve with the prepared gochujang sauce.
