Rachel Schardt
Image may contain: food

Are you military? Have you been overseas (Oconous) and miss some of your favorite meals???? Yeah well this one is Asian comfort food at it's finest. There are a million and one ways to make this, except for one thing thing the sauce. Yup this overflowing bowl of yummy goodness has a special sauce that makes it POP! It's spicy ( I tone it down for me to eat) and can be vegan friendly as well as gluten-free friendly too. Oh the comfort and my belly.

So when your military you get to explore other cultures by the very best they have to offer which is food! Food is the international word for love. You can't even begin to scratch the surface of another culture and their people without first exploring their food. Food is the ice breaker, food is a way of life and the best representation of other countries and their peoples...and no media does a horrible job of it. Food on the other hand lets you see, smell and taste what each country is about. Food lets you know your their struggles and when it comes to being military or a military family it's like a comfort beyond compare. 

I am doing international month for April and this was the was the first recipe...tonight it's gonna be France. The flavors danced around my taste buds. You get sweet from carrots, spicy from the sauce, savory from the meat and garlic/onion marinade...and yes salty from the soy sauce sauce marinade. As the Asian peoples would say Umami!

So souring the net like I do I stumbled upon a little lowly website that has most of the korean/asian recipes one could want to make. Simple steps, easy to follow and yes super yummy. So please check out My Korean Kitchen.


Meat and meat sauce
  • 100 g beef mince (3.5 ounces)
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar - I used brown sugar
  • 1/4 tsp minced garlic
Vegetables and other
  • 250 g spinach (mildly seasoned) (0.6 pounds)
  • 350 g bean sprouts – (mildly seasoned) 0.8 pounds, You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!
  • 100 g shiitake mushroom (3.5 ounces)
  • 120 g carrots (4.2 ounces, 1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 cups steamed rice (3 to 4 serving portions )
  • 3 eggs (3 or 4 depending on the serving portion)
  • Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil.)
  • Some Korean seasoned seaweed shredded (long thin cut)
Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.
  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar - I used raw sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar - I used apple vinegar
  • 1 tsp minced garlic
  1. Prepare and cook ingredients as below. 
    - For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
    - Mix the Bibimbap sauce ingredients in a bowl.
    Spinach and bean sprouts per linked recipe.
    - Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
    - Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
    - Make fried eggs. (While sunny side up is common, you can make them per your preference.)
  2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it.
  3. Mix the ingredients well in the bowl and enjoy!
Recipe Notes
* 1 Tbsp = 15ml

0 Responses