Thank you to the Mushroom Council for sponsoring this post. Click here to learn more about The Blend, a cooking technique of blending mushrooms with ground meat to create more delicious, nutritious and sustainable meals.
gochujang and the whole dish is usually stirred together at the table just before serving.
My favorite version of bibimbap is called dolsot bibimbap, which is served in a hot stone pot. The stone bowl is heated and coated with sesame oil before the rice is added. This makes the bottom layer nice and crispy. Those are the parts we usually fight over!
to make the dish faster, I used ground meat instead of marinating slices of meat. And finally, instead of beef, I used turkey, because that’s what I usually have on hand.
- Chop up your favorite mushroom variety to match the consistency of the ground meat
- Blend the chopped mushrooms with the ground meat
- Cook your mushroom-meat blend to complete the recipe
It’s that simple- no extra pans or complicated techniques! To enhance their flavor even more, you can choose to roast the mushrooms first for 10-15 minutes.
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 5 ounces fresh spinach
- ¼ teaspoon sesame seeds
- 1 English cucumber
- 1 large carrot, peeled and julienned (cut into matchsticks)
- 2 cups cooked brown rice
- 4 sunny-side-up fried eggs
- Optional: gochujang (red chili paste), kimchi
- Finely chop the mushrooms. Put them in a bowl with the ground turkey, soy sauce, sugar, scallion,garlic, sesame oil and pepper and mix all of the ingredients together. Let the mixture marinate.
- To make the spinach, heat a large sauté pan over medium heat and add the sesame oil and garlic. Cook a few seconds until fragrant and then add the spinach. Stir until wilted. Season with a pinch of salt and sprinkle with sesame seeds. Place the spinach in a bowl
- Slice the cucumber into very thin rounds (I used a mandoline). Put the slices in a colander and sprinkle them with a pinch of salt. Let them drain while preparing the rest of the food. When ready to eat, squeeze the water out of the cucumbers.
- Heat the skillet over medium high heat and add the turkey mushroom mixture. Brown the mixture, breaking it up as it cooks. Remove from heat.
- To assemble the rice bowls, place equal portions of rice in four bowls. Place a fried egg in the center of each bowl. Arrange some of the turkey mushroom mixture, sesame spinach, sliced cucumbers and julienned carrots around the egg. Stir some gochujang into the rice and mix everything together just before serving. Serve with extra gochujang and kimchi on the side.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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