Wednesday, January 20, 2016

Bibimbap Bar

For our family Christmas party a few weeks ago, we decided to make bibimbap. We love setting out food buffet style, so we turned our kitchen island into a bibimbap bar and everyone got to make their own.
We served:
cucumbers (salted and squeezed)
mung bean sprouts (blanched, squeezed, and seasoned with sesame oil))
zucchini (sauteed)
red onions (sauteed)
spinach (blanched, squeezed, and seasoned with sesame oil)
oyster mushrooms (sauteed)
shredded carrots (sauteed)
romaine lettuce (shredded)
julienned radish kimchi
ripe avocado (cubed)
ground beef (seasoned with soy sauce, brown sugar, ginger, and sesame oil)
diced chicken (seasoned with soy sauce, brown sugar, ginger, and sesame oil)
and fried eggs

My cousin and her husband came over early and helped us put together the spread. It was a leisurely preparation time and probably the easiest party we've ever put together.
For convenience and ease, we put the sauce in a squeeze bottle.
We also made some broth with beef shanks, which we served with scallions, salt, and pepper.
And, we fried dozens of eggs on the griddle pan.
Everyone was handed a bowl of rice and then each person got to personalize their bibimbaps with their favorite toppings.
The party was a lot of fun and like I said, the best part was how easy it was. It's a great serving option because it's easy to cater to picky eaters (including vegetarians, vegans, and gluten-free people).

Plus, it's delicious and nutritious and super festive!
xoxo.

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