Breakfast · Korean · 10 min
Bison and Kimchi Bibimbap with Steamed Short-Grain Rice
- Calories
- 1224
- Protein
- 65g
- Carbs
- 120g
- Fat
- 54g
Ingredients
- 102.8 g short-grain white rice
- 1.25 cup water
- 296.7 g ground bison
- 1 tbsp fresh ginger
- 1 tbsp gochujang paste
- 1 tsp soy sauce
- 200 g napa cabbage kimchi
- 80 g scallions
- 1 tsp toasted sesame oil
Method
- 01Rinse the short-grain white rice under cold running water until the water runs clear. Combine with 1.25 cups of water in a pot, bring to a boil, cover, reduce heat to low, and cook for 15 minutes until fluffy.
- 02Heat a skillet over medium-high heat. Add the ground bison and cook, breaking it up with a spatula, until browned and cooked through to an internal temperature of at least 160°F (71°C), about 6 to 8 minutes.
- 03Add the minced ginger and half of the chopped scallions to the bison. Stir in the gochujang paste, soy sauce, and a splash of water, simmering for 1 to 2 minutes until a glossy glaze coats the meat.
- 04In a separate non-stick skillet, sear the chopped kimchi over high heat for 2 to 3 minutes until slightly charred and fragrant.
- 05To serve, place the steamed short-grain rice in a bowl. Arrange the glazed ground bison and seared kimchi over the rice.
- 06Garnish with the remaining raw scallions and drizzle the toasted sesame oil over the entire dish.
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