Skillet Mochimugi Bibimbap
With kimchi and yakiniku sauce, the flavor comes together easily. This one-dish meal provides mochi barley, meat, vegetables, and eggs, making it a well-balanced menu.
Ingredients
| ≪Ingredients≫ | Serves 4 |
| Rice with Mochimugi (Pearl Barley) | 700 g |
| Ground beef | 150 g |
| Carrot | 50 g |
| Bean sprouts | 150 g |
| Komatsuna (Japanese mustard spinach) | 80 g |
| Kimchi | 50 g |
| Salt | 1 tsp |
| Sesame oil | 2 tbsp |
| Yakiniku sauce (Japanese BBQ sauce) | 2–3 tbsp |
| Eggs | 2 |
Instructions
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Cook the rice with mochi barley slightly firm.
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Cut the carrot into thin strips about 3 cm long. Roughly chop the bean sprouts, and cut the komatsuna into 3 cm pieces.
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In a skillet, sauté the ground beef and spread it across the bottom. Add the rice, carrot, bean sprouts, komatsuna, kimchi, salt, and sesame oil in that order. Cover with a lid and steam-cook over medium heat for 6–7 minutes (be careful not to burn).
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Pour in the yakiniku sauce and beaten eggs, mix well with the toppings, and serve.
This recipe is featured in Fukusaki Shoku no Saijiki (Fukusaki Seasonal Food Almanac).
