Bibimbap is a traditional Korean meal. This homemade version includes beef, zucchini, carrots, radishes, mushrooms, wild rice, and is topped with a fried egg and sesame seeds. A healthy and filling dish!
Truth be told, I had no idea this meal was called ‘bibimbap’ until Arman said something. This meal is completely inspired by the bibimap I ate at a Korean restaurant in Squirrel Hill called Green Pepper. I’m still planning on going back, taking photos and doing a full write up because I enjoyed it that much. Anyway, Miguel and I dined there for lunch one day and I ordered the bibimbap. It was fabulous and as I was eating it I knew I wanted to recreate it. However, when I got home I couldn’t for the life of me remember what it was called. But now I know, bibimbap it is! I’ve said it before, but it’s pretty obvious I’m VERY cultured…. (I kid).
This particular version features wild rice instead of pad thai noodles, like I ate at the restaurant because…I love rice. It also features LOTS of veggies and, though you can’t tell by the photos, there’s lean ground beef underneath that fried egg. Talk about tons of flavor, protein and nutrients galore!
Oh, and before I was kindly informed that this dish is called bibimbap, I was going to call it a Korean Burrito Bowl….. is that dumb or kind of brilliant? I couldn’t decide, and being the indecisive person that I am, I just decided to call it what it’s actually called. Great idea, I know.
Back to the burrito bowl though.. would it not be kind of semi genius if there WAS a Korean restaurant set up like Chipotle?! I know a lot of Chinese restaurants, especially the ones at the mall, are already set up like that. But I’m talking one with spiralized vegetables and different kinds of meat and the option to add an egg on top the same way you add guac on top at Chipotle. I don’t know, maybe I’m getting ahead of myself, but I think that sounds pretty delicious. If anyone reading this wants to steal this idea be my guest—I have no desire to start my own restaurant.
The cool thing about this is that if someone in your family hates, say, radishes, you can just sub them for a different vegetable! Miguel hates mushrooms and I included them anyway because I like mushrooms so….not the best example. But it is definitely customizable! This also screams Sunday dinner in my opinion so you know what I’ll be making!Print
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 1x
- 1 cup carrots (I used shredded carrots but you can also use regular carrots and chop them up)
- 1 cup zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup radishes, sliced
- 2 tbsp olive oil
- 1 cup wild rice
- 1 cup water
- Approx. 1 cup lean ground beef
- 1 egg
- 1 tsp sesame seeds
- Optional: 1 tbsp soy sauce
- Bring a large pot up of water to a boil and then add wild rice and follow the instructions on the back of the package.
- While the rice is cooking, heat olive oil in a large skillet.
- Add carrots, zucchini, mushrooms, and radishes and cook until slightly browned.
- In a separate skillet, cook ground beef completely through until no pink is showing.
- Once rice has finished, place rice, vegetables and round beef in a bowl; you can mix everything together or separate it the way I did in the photos.
- Lastly, cook an egg in a skillet ‘sunny side up’ and then place in the center of the bowl.
- Sprinkle with sesame seeds and add soy sauce if you desire.
Q: Did you know this was called ‘bibimbap’? Would you eat at a Korean Chipotle, or is that the most ridiculous idea, OR does one already exist and I’m that out of it?