Rice with beef and vegetables (Bibimbap) from My Korea: Traditional Flavors, Modern Recipes (page 217) by Hooni Kim and Aki Kamozawa

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tges on November 08, 2021

    My only comment on this recipe is for the BBB sauce, which I felt a little lacking. I prefer the BBB sauce from Hong and Rodbard's "Koreatown" but for the uninitiated to Korean, this will suffice, nicely.

  • Rinshin on May 24, 2021

    Probably should have picked a new to me recipe from this book than this standby but wanted to use up some vegetables with minimal beef and chose his method of using 1/3 lb ground beef as a topping for 2 servings. I had to up the flavor for us using his ground beef version. For simplicity and easy to understand, I like Judy Joo’s recipe more. But, this makes good- to-average bibimbap with good gochujang sauce. Photo added.

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