Bibimbap

Bibimbap has always been one of my favorite things to eat.  A popular Korean dish it is essentially vegetables on rice.  I usually just take whatever I have in the refrigerator, saute it up, and put it on rice with a little kimchi and a fried egg.  No complaints it is really good, but when Bon Appetit Magazine did a feature on bibimbap they inspired me to make the dish and dress it up a little nicer.

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The magazine article has a lot of suggestions for toppings so I am going to include the Epicurious link to the recipe.  You can decide what you like the best and make your own custom bibimbap!

This is what the Korean chili paste I used looks like and I would not skip it.  The date sauce made in the recipe really brings the final product together.

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Another thing that I think turned out fantastic was the toasted rice.  Just leave the saute pan on a burner while you do everything else and you will have perfect toasted rice in the end.

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For my bibimbap vegetables I used bean sprouts, carrots, zucchini, spinach and nori.  Feel free to mix and match whatever you like and whatever is available!

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I made this twice.  For the beef bulgogi the first time I used ribeye, the second time I used sirloin.  If you are being cost conscious go for the sirloin and just soak it in the marinade for closer to 3 hours than 30 minutes.  The asian pear is important in the marinade because it tenderizes the meat.

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Make this dish.  It is unique and delicious and you will not be disappointed!

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