Bibimbap

Perfect Basecamp Korean Mixed Rice.

Bibimbap literally translates to “mixed rice.” What’s perfect about this recipe is that you can use whatever meats or veggies you have on hand. It’s best when you use leftover or pre-cooked rice and top it with a fried egg, making this a great cast-iron-cooked meal. Alternatively, use a Blackstone Grill or Skottle to cook the various items.

 
 
 

PREP TIME
30 minutes

|

COOK TIME
30 minutes

|

YIELD
4 servings

 
 
 
 

INGREDIENTS

Chili Garlic Beef

  • 8 oz sirloin steak, thinly sliced (See Note 1)

  • 1 Tbsp soy sauce

  • 1 1/2 tsp chili garlic sauce

  • 1 1/2 tsp honey

Vegetables (See Note 2)

  • 2 carrots, sliced or julienned (See Note 2)

  • 2 zucchinis, thinly sliced

  • 1/4 to 1/2 tsp salt

  • 1/2 tsp sesame oil

  • 8 oz sliced mushrooms

  • 1/4 to 1/2 tsp salt

  • cooking oil as needed, ~1 Tbsp

Rice

  • 4 cups pre-cooked rice, preferably short grain (See Note 3)

  • 1/2 tsp sesame oil

  • 1 Tbsp cooking oil

Optional Toppings

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DIRECTIONS

Marinate The Beef

  1. Mix the soy sauce, chili garlic sauce, and honey in a bowl or ziplock bag. Add the thinly sliced beef (See Note 1).

  2. Allow the beef to marinate for 20 to 30 minutes or overnight.

 
 

Prepare The Veggies

  1. Slice the zucchini and sprinkle with 1/4 to 1/2 tsp of salt. Stir and set aside.

  2. Stir the zucchini occasionally to allow the salt to distribute, drawing the excess water out of the zucchini.

  3. Slice any remaining vegetables and set aside.

Cook In Batches

  1. Heat two cast iron pans over medium to medium high heat (one for the rice, and one for the other elements, cooked in batches).

  2. Once hot add sesame and cooking oil to the rice pan. Add the rice and spread it over the bottom of the pan. Reduce heat to medium-low and allow it to cook until the bottom is nicely browned and crisp.

  3. In the second pan add 1/2 tsp sesame oil. Cook the carrots until they start to soften. Remove from the pan and set aside.

  4. Add a small amount of cooking oil to the pan, then add the beef in a single layer. Cook until the bottom starts to brown, then flip and cook another 1 to 2 minutes, until done. Set aside.

  5. Add a small amount of cooking oil to the pan if needed. Add the sliced mushrooms and any remaining beef marinade. Cook until the mushrooms start to release their moisture and are browned. Set aside. Remove this pan from the heat.

  6. Check that the rice has crisped and distribute into four bowls. Top with carrots, beef, mushrooms, and optional kimchi.

  7. Add a small amount of cooking oil to the rice pan and crack four eggs into the pan. Cook until the whites are set and the yolk is still runny

  8. Squeeze excess water out of the zucchini and distribute between the four bowls.

  9. Top each bowl with a fried egg and any additional optional toppings.

Notes

  1. To help in slicing the beef super thin, place the meat in the freezer for an hour or two before slicing. To save time and mess at camp, slice and marinate the beef ahead of time and seal in a vacuum sealed bag or Tupperware with a leak-proof lid.

  2. You can really use any vegetables that you have on hand for this dish. Sautéing in sesame oil or after cooking your protein gives them a nice flavor. For carrots, a bag of shredded carrots works great and saves time chopping. A mandolin or other slicer is also super helpful.

  3. Leftover rice or pre-cooked rice that you have purchased from the store works great for this, especially if you plan to crisp the rice. If you don’t have any leftover rice on hand, fresh cooked rice works as well, just use the warm rice instead of crisping it.

 
Campfire Cooking, Main DishesErica HannComment