The meaty version of the bibimbap-style rice, vegetables and mushrooms dish


The easiest and fastest way to cook two versions — vegetarian and meaty — of the bibimbap-style rice, vegetables and mushrooms dish is to use two pans and two burners on the stove. You cook the vegetables in one pan, one after the other, and in the other pan, you cook the meat. Alternatively, you can grill the meat while stir frying the vegetables. It goes without saying that this is a multi-tasking technique because you have to keep one eye on the vegetables and another eye on the meat because you don’t want one to burn while fiddling with the other.

Ideally, the meat should be done just as you finish stir frying the vegetables and mushrooms so that everything is still hot by the time you assemble the dish. How to do that? The meat should be thinly sliced so that it cooks fast. And, for sure, you can’t use a meat cut meant for stewing. Whether using pork of beef, loin is my best recommendation. If using chicken, use fillets.

And how should the meat be seasoned? Very simply. Salt and pepper are quite enough. Remember that you will be adding chili sauce to the dish, and you will be mixing all the elements in the bowl before eating. In short, you don’t want the meat to be so strongly seasoned that it overpowers the delicate flavors of the vegetables.

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