Remembering Summer Savory Adventures in the Dead of Winter

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drop cap We have barely gotten through January, but the thought of summer and the fun adventures of summer have been on my mind lately. Specifically I have been recalling my spontaneous and sports-related adventurous trip to South Korea last summer.

I still vividly recall the fun adventures of that trip, from being a media rep for the track team to the amazing opening ceremonies of the games to meeting so many people from different countries.

It would not have been a true Korean experience if I didn’t submerse myself in the culture by trying the food! The Bibimap bowls and bbq were amongst my favorite. I would be lying if I said I have not been craving it since coming back last summer.

When I lived in Los Angeles, it would have been easy to cure the craving, K-Town was just minutes from where I lived and offered a plethora of authentic restaurants and stores, easily satisfying any gastronomical craving to relive the trip. Now, however, living in Colorado, my options are a little more limited, and while  there are some places here I could get authentic Korean cuisine, a few weeks ago I decided to tackle it myself.

Being that it is still quite cold outside, I opted away from BBQ and decided to make a Bibimap bowl. What is a Bibimap bowl exactly? Basically it’s a rice bowl with veggies, meat and then a fried egg on top. Protein packed and so tasty!

While I was unable to find “Kim Chee,” I feel I was able to create a successful dish using the following recipe.

Ingredients:

3 small round steaks, minced
carrot matchsticks
2 zuchinnis, sliced
bean sprouts
spinach
2 eggs
1 cup white rice, cooked
fresh ginger, grated
sesame oil
soy sauce
salt & pepper to taste
Srirracha

Directions:
1).Cook rice according to package instructions
2). Sautee all veggies in 1 tsp. of sesame oil. Set aside
3). Cook steak until done, seasoning with fresh ginger, salt and pepper. Remove from pan. Using a tiny bit of olive oil, cook the egg in the same pan. Cook on high for a few seconds then remove from heat and continue to cook until the egg yolk appears runny and mostly cooked.

Assembly:

Place ¼ cup rice in a bowl, add meat and veggies, place egg in the center.

Enjoy!

This is an easy and quick dish to make that is packed with flavor and makes for a fun cultural night at the dinner table.

Hope you get a chance to try one of my new favorite Korean dishes.