Korean Ramen Bibimbap


You can find the CP staff at one of our go-to lunch spots, oh, about once a week. We all have a weakness for the spicy place, but our web designer, Rima Jean, has taken it to a new level and learned to make their signature dish at home for her family. It’s important to note that she regularly claims that she doesn’t like to cook, but this recipe is just that good. Another note: You’re going to need stone pots for this recipe—they’re available at online retailers like Amazon.com.

YIELD 4 servings
PREP TIME 35 minutes
COOK TIME 25 minutes

½ pound top sirloin steak, sliced thinly
2 tablespoons Korean-style barbecue sauce
5 teaspoons sesame oil, divided
1 yellow squash, julienned
Salt to taste
1 zucchini, julienned
1 cup matchstick carrots
1 (5-ounce) package shiitake mushrooms, sliced
2 cups spinach
2 (3-ounce) Packets ramen noodles
2 eggs
Sliced green onions
Toasted sesame seeds for garnish
Gochujang sauce or paste to taste

1. Combine the steak and sauce in a bowl. Set aside to marinate for 20 minutes.
2. Warm 1 teaspoon oil in a large skillet over medium-high. Add the squash and a pinch salt and sauté for 2–3 minutes. Remove from the pan and keep warm. Repeat the process with the remaining veggies.
3. Add the marinated beef to the same skillet over high and cook for 5–6 minutes Remove from the pan and keep warm.
4. Meanwhile, cook the noodles according to package instructions; save the seasoning packets for a later use.
5. Brush 2 stone pots with the remaining oil and top with the noodles. Evenly arrange the veggies and beef around the edges. Warm the pots on the stove over high until they start to sizzle.
6. Meanwhile, cook the eggs sunny-side up in the same skillet over medium-low.
7. To serve, remove the pots from the heat and top with the eggs. (Note: The pots are going to be very hot, so be careful.) Garnish with the green onions and sesame seeds. Serve with the gochujang on the side.

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