Lion Bibimbap Bento

Sometimes I crave a nice, spicy bowl of bibimbap (especially on such a bitterly cold day), the Korean dish of lots of delicious veggies and meat and rice all mixed together topped with an egg. It’s often served in a piping hot stone bowl that scorches the rice and makes it crispy and a little smoky.

It’s so healthy and full of fiber and vegetable goodness, but tasty too! You can prepare the different toppings ahead of time and then put it all together when you’re ready to eat. I occasionally like to do DIY bibimbap night, where everyone gets a bowl of rice and a multitude of toppings are available–you put what you want on yours, the same way you might to DIY taco night.

Ingredients

• Carrots, shredded and sautee with a little vegetable oil and salt
• Zucchini, sliced and sautee with minced garlic and sesame oil
• Onion, sauteed in a little vegetable oil
• Ground beef, sauteed in soy sauce, mirin, minced garlic, sesame oil, a pinch of sugar
• 1 egg, either shredded omelette style or sunnyside up
• Gochujang (Korean hot pepper paste) to taste
• White rice, steamed

1. In a bowl, place rice and any toppings you might like (and you are not limited to just the ones I did today–bell peppers, soybean sprouts, spinach, ferbrake, burdock root, mushrooms etc.) and add a dollop of gochujang. Mix well. If you like it spicier, add more sauce.