Tag Archives: rice




Nathan and I both agreed that this is one of the best Asian dishes we’ve made for the blog…maybe even THE best?! I think it has to do with the huge range of texture, color, and flavor that is brought together in one bowl. Savory, tender bulgogi (marinated, grilled beef) is served over crispy rice surrounded by a variety of veggies. The whole thing is traditionally topped off with a single fried egg, Kimchi, and Gochujang (Korean red pepper paste.)You can get creative with the mix-ins but we thought that bean sprouts, carrots, spinach, shiitake mushrooms, zucchini and a little seaweed provided the perfect balance. The thing that makes this dish so fun to eat is that every bite is your own personal flavor combination and no bite tastes the same as another. It’s the perfect combination of stir fry and salad, warm and cool. Don’t be intimidated by the number of mix-ins that you’ll need to prepare…they all go quickly and can be prepared in the same 2 pans so you don’t have a ton of dishes to do at the end. This is one we’ll be making again! Warning: This dish requires a trip to the Asian Market!

Bibimbap-019 Katryn’s Wine Pairing: Simple Life Pinot Noir 2012
Rating: 9.25 out of 10.0

Soooo confession time: I didn’t actually pick out this wine…Nathan did. And he made an awesome choice! I had other plans during our normal weekend food run so Nathan procured all the ingredients and beverages for this post. Anyway, this is one of the best Pinot Noirs that I’ve tried. It has strong cherry and strawberry flavors with a finish of cranberry and clove. I felt that the wine had a freshness that went well with all the veggies but a solid enough body to stand up to the rich flavors in the meat and gochujang. Good choice!

Bibimbap-020 Nathan’s Beer Pairing: Gold Ale, Heavy Seas Beer
Rating: 7.75 out of 10.0

This nice, light ale hit the spot with the Bibimbap! I always gravitate towards light beers with a solid malt back bone when making Asian dishes with lots of rich flavors and spices. This beer tops out at only 4.5% ABV so you can drink deeply to cleanse your palate and put out the fire from the spices from the Bibimbap. The beer pours a nice gold hue (derp, its the name of the beer afterall) with a nice white head. The beer has aromas of hops and a slight sweetness with nice sweet malty flavors and a refreshing crisp/dry finish.



Makes 4 servings
From this recipe


1/2 cup reduced-sodium soy sauce
1/3 cup finely grated Asian pear with juices
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon raw or brown sugar
2 teaspoons grated peeled ginger
1 pound thinly sliced (1/8″) boneless beef rib-eye steak or short ribs

Crisp rice and assembly:
3 tablespoons toasted sesame oil, divided
8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)

Bibimbap Mix-Ins:
Sesame Pepper Bean Sprouts
Sesame Carrots
Garlicky Spinach
Soy-Glazed Shiitake Mushrooms
Sautéed Zucchini
4 fried eggs


For Bulgogi:

1. Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

For crisp rice and assembly:

1. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.

2. Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.

3. Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, gochujang and eggs. Serve kimchi alongside.


Pork Fried Rice

Pork Fried Rice

When I suggested earlier this week that we make fried rice for our post this weekend I wasn’t fully aware that fried rice is essentially made from leftovers. Surprisingly, we don’t normally have large amounts of leftover asian meats and rice sitting around so creating this recipe meant creating some ‘leftovers.’ We decided to makeContinue Reading

Rice Pudding

Rice Pudding

If I created a ‘dessert of the month club’ that featured a different dessert for every month, rice pudding would be a strong contender for the month of January. It’s warm, hearty, nutritious and totally comforting and delicious. The following recipe features the addition of orange and lemon zests that gives the dish a complexContinue Reading

Glazed Salmon and Asparagus

Glazed Salmon and Asparagus

As a general rule, Nathan and I don’t cook on Friday nights. We both come home, do a face plant on the couch and eat pizza or a bag o’ pasta dinner because it’s quick, easy, and generates no dirty dishes. However, this past Friday was the first day that really felt like spring andContinue Reading

Mardis Gras Jambalaya

Mardis Gras Jambalaya

Hello, my name is Katryn and I’m addicted to Texas Pete Hot Sauce. Before Nathan and I got married and moved in together he had a bottle that had lasted him for approximately 3 years. I pretty much can finish off a bottle in 3 weeks. I add it to salads, omelettes, pizza, sandwiches, quesadillas,Continue Reading