One-Pot Bibimbap-Style Spinach Rice & Spicy Beef
January 8, 2024
Bibimbap, a traditional Korean dish, literally means “mixed rice.” It’s typically served as a bowl of warm white rice topped with seasoned vegetables and sliced meat. This flavorful variation was originally featured in our Real Food Magazine.
SERVINGS
4-6
PREP TIME
1 hr 30 min
Ingredients
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3tablespoons peanut or vegetable oil
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1chopped onion
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2cloves garlic, minced
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1pound ground beef
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½teaspoon salt
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1tablespoon soy sauce
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1tablespoon brown sugar
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2teaspoons grated fresh ginger
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1teaspoon ground chili paste, or to taste, plus more for serving
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5ounces fresh shiitake mushrooms, stems removed and caps thickly sliced
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1bunch scallions, white and green parts thinly sliced
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2cups long-grain white rice
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1bunch leaf spinach, any thick stems removed, chopped (preferably not baby spinach)
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3 ½cups of water
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1 ½tablespoons toasted sesame oil
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2cups fresh bean sprouts
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½daikon radish, peeled and thinly sliced (or 1 bunch red radishes, trimmed)
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1 to 2cups kimchee, mild or hot
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2tablespoons sesame seeds
Directions
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1
Combine 2 tablespoons oil and onion in a 4-quart, heavy-based stew pot or Dutch oven over medium heat. Sauté about 6 minutes, until just beginning to soften.
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2
Stir in garlic and cook 1 minute, until fragrant.
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3
Add beef, breaking up with a wooden spoon, and season with ½ teaspoon salt. Cook, stirring often, about 10 minutes, until beef is cooked through.
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4
Turn off heat and stir in soy sauce, brown sugar, ginger and ½ teaspoon chili paste (or to taste). Use a slotted spoon to transfer beef to a bowl; cover and set aside in a warm spot. Do not rinse pot.
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5
Return pot to medium heat. Add remaining tablespoon oil, mushrooms and most of scallions, reserving some of the green parts for garnish. Stir and sauté about 3 minutes, until vegetables begin to cook.
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6
Add rice, spinach, 1 teaspoon salt and ½ teaspoon chili paste. Stir and cook until spinach has wilted.
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7
Add 3 ½ cups water and bring to a boil. Cover, reduce heat to low, and simmer 15 to 18 minutes, until all liquid is absorbed. Gently fluff with a fork. Drizzle with sesame oil. Shape a well in center, spoon in beef, then cover and let stand 10 minutes.
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8
To serve, spoon into large bowls, topping each with bean sprouts, kimchee, radish, sesame seeds, reserved scallion greens and a dab of chili paste to taste.
Source: Lunds & Byerlys Real Food