Bi Bim Bop

My husband and I moved from Brooklyn to the Hudson Valley a few years ago. We traded the plethora of ethnic food restaurants for rolling hills and fresh air. We’ve been trying to fill that void by making many ethnic meals ourselves. This dish is a combination from my taste memory for our favorite place in Koreatown and what we happen to have in the fridge. Feel free to substitute the vegetables with whatever you have on hand.

Ingredients
1 1/2 pounds ground beef (local and/or grass-fed preferred)
1 tablespoon olive oil
1 large onion, chopped
1 cup mushrooms, sliced
2 cups kale, chopped
1 cup zucchini, chopped to match stick size
5 to 6 garlic cloves
1 to 2 tablespoons fresh grated ginger (Tip: I keep ginger in a plastic bag in the freezer. It never clogs up the grater when it is frozen.)
1 cup bean sprouts
1 teaspoon turmeric (optional, I just add it to most things)
1 teaspoon soy sauce
1 tablespoon honey
1 to 3 teaspoons chili sauce, such as Sriracha
1/4 cup rice vinegar
2 tablespoons sesame seeds (toasted)
2 teaspoons sesame oil
2 cups cooked rice
4 eggs
Sea salt

Method

  • Preheat oven to 400º F, place large, heavy pot with a lid (cast iron, enamel or ceramic) in oven while preheating.
  • Add a pinch of sea salt to ground beef and brown in a large sauté pan, drain grease and set aside.
  • Add olive oil and onions to sauté pan. Add kale and sauté over medium heat for about 5 minutes.
  • Add mushrooms, zucchini and garlic, continue to sauté.
  • In a small bowl, mix together turmeric, soy sauce, honey, chili sauce and vinegar. Add mixture to vegetables.
  • Remove the now hot pot from the oven and add 2 teaspoons of sesame oil to it and then add the cooked rice. You are trying to get a nice crust going on the rice.
  • Place the pot back in the oven for 10 minutes. Remove from oven. Add the ground beef over the rice, then the vegetables. Be sure to get all of the sauce from the sauté pan.
  • Cook for 15 minutes.
  • Crack four eggs over the top of the dish, return to oven, cover and cook for 5 to 8 minutes (or until the egg whites are opaque).

Serve with homemade kimchi and Sriracha.