Bibimbap

This is the house favorite!  Bibimbap (pronounced BEE-bim-bap) which literally translates into "mixed rice" is a traditional Korean dish.  As with kimchi, there are endless varieties, but is generally a warm rice bowl topped with seasoned vegetables, egg, meat - usually beef, kimchi and chili pepper paste.

Prep Time: 30 minutes
Makes 4 servings

Ingredients:
1 lb Ground Beef 
3-4 cups Spinach
2 Carrots julienned 
1 lb Daikon Radish julienned
4 Eggs brought to room temperature
1 cup Pangea Ferments Kimchi
4 cups Rice
1 tablespoon Sesame Oil
2 tablespoons Soy Sauce
Gouchujang (Korean red chili paste) 
1 teaspoon Salt
1 teaspoon Sugar 
1 tablespoon Vinegar
1/2 teaspoon  Powder chicken bouillon - optional

Recipe

1. Rinse rice and add to 7 cups boiling water.  Stir rice briefly to separate any clumps and cover.  Turn heat down to a simmer for 18 minutes and remove from heat.  Let rest for another 5 minutes and then fluff with a fork.
2. Julienne daikon radish and carrot and add  pinch of salt to soften and draw out moisture.  Mix in vinegar and 1/2 teaspoon sugar and move to fridge while you prep remaining.
3. Put room temp eggs into boiled water for 5min45sec to make soft boiled. Take out and place in bowl of cold water.
4. Add spinach to pan of boiling water about 1-2 min then rinse with cold water.  Mix with sesame oil, salt and chicken bouillon if you like.
5. Cook ground beef over medium-high and break up into equal sized pieces.  Add soy sauce and 1/2 tsp sugar.
6. Divide up rice into bowls and add toppings.  Add 1/4 cup Pangea Ferments Kimchi and gouchujang to your liking.  Mix all into rice and enjoy!