Ratatouille
Claypot Bibimbap
Adapted by Kyle Libramonte
Prep Time: 35 m. • Cook Time: 55 m.
Serves: 3-4
Meat and Marinade Ingredients:
- 1 ½ lb Ground Beef
- 4 Tbsp Soy Sauce
- 4 Tbsp Sesame Oil
- 1 ⅓ Tbsp Brown Sugar
- 1 tsp Minced Garlic
Vegetables and Other Ingredients:
- ½ lb Spinach, blanched
- ½ lb Bean Sprouts, blanched
- 16 oz Baby Bella or Shiitake Mushrooms, sliced
- 2 Medium Carrots, julienned
- 3-4 Eggs
- 3-4 cups of Steamed Rice
- 2 Tbsp of Neutral Oil
Spinach and Bean Sprouts Seasoning Ingredients:
- 2 tsp Green Onion, finely chopped
- 1 tsp Minced Garlic
- ½ tsp Sea Salt
- 2 tsp Roasted Sesame Seeds
- 2 Tbsp Sesame Oil
Bibimbap Sauce Ingredients:
- 2 Tbsp Gochujang
- 1 Tbsp Sesame Oil
- 1 Tbsp Sugar
- 1 Tbsp Water
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Vinegar
- 1 tsp Garlic, minced
Marinade Instructions:
1. Add soy sauce, sesame oil, brown sugar, and minced garlic in a bowl. Mix thoroughly.
2. Massage the ground beef into the marinade for about a minute.
3. Cover and refrigerate for at least 30 minutes.
Sauces and Seasoning Instructions:
1. For the bibimbap sauce, mix all the ingredients together until smooth.
2. For the spinach and bean sprout seasoning, combine all ingredients until thoroughly mixed.
Main Recipe Instructions:
1. Preheat the Magnifique Claypot Oven to Sear/Sauté High.
2. Add 1 tablespoon of Neutral Oil to the Claypot.
3. Add in carrots and cook until softened, season with salt, and set aside.
4. Repeat with the mushrooms and set aside.
5. Cook your 3-4 eggs sunny side up in your Claypot (yup, you read that right!) and set aside.
6. Add another tablespoon of oil and start cooking your marinated ground beef.
7. Cook until preferred doneness whether it’s just cooked til brown or a little bit crispy.
8. Turn off the Claypot Oven and prepare for plating.
9. Take your blanched spinach and bean sprouts in two separate bowls and evenly distribute the seasoning mix into both bowls, mix thoroughly, set aside
9. Half your Spinach and Bean Sprouts Seasonings, adding half to your blanched spinach and half to your blanched bean sprouts. Mix each well and set aside.
10. Place your cup of steamed rice in the center of a bowl.
11. Add the meat, spinach, bean sprout, carrots, and mushrooms neatly around the rice for presentation. Place the sunny side egg on top of the rice.
12. Top with however much Bibimbap Sauce as you like, break that delicious, sunny side yolk, mix thoroughly, and enjoy!
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