Bibimbap, a Korean dish, holds fond memories for my husband and I. One year ago we finally adopted our daughter from South Korea. It was almost 4 years in the making and extremely difficult (but I still encourage everyone to expand their family through adoption). My husband and I would go out to Korean restaurants during the process and always order Bibimbap. There is something so comforting yet exotic about this dish. Maybe its the Gochujang sauce, the warm runny yolk or the crispy rice around the bowl. I’m not really sure, but I am sure that you will love this recipe as much as I do. 

Of course I had to give a traditional Korean dish a Wilderness touch. So instead of ground beef, which is typically used, I switched it out for some Georgia Venison! This is a hunter friendly recipe if I do say so myself! I mean there’s heirloom carrots, sauted spinach, blistered snow peas, green onions, porcini mushrooms and nori. Whats not healthy about this dish? Not to mention all the nutritious qualities that Venison has to offer. 

Don’t toss those leftovers! I love to use the extra meat and veggies to make lettuce wraps with the next day! Just reheat the meat and veggies, pile them into Romain Lettuce leaves and top it with my Gochujang sauce and you have yourself an awesome lunch! 

Venison Bibimbap:

Venison:

• 1 # Venison, ground

• 2 Cloves Garlic, chopped

• 1/2 inch Ginger Knob, chopped

• 1/2 C Soy Sauce

• 1/4 C Sesame Oil

In a cast iron pan heat 4 tablespoons of oil. Add the ground venison and cook till almost done. Then add the garlic and ginger and continue to cook. Once the garlic is cooked, add the soy sauce and sesame oil. Cook the venison till the soy sauce has almost disappeared and a pan sauce has now formed. Set aside.

Gochujang Sauce:

• 2TBS Gochujang

• 1 TBS Sesame Oil

• 1 TBS Sugar

• 1 TBS Toasted Sesame Oil

• 1 tsp. White Vinegar

Combine all the ingredients together in a bowl and mix throughly.

Toppings:

• 2 cups White Rice, cooked

• 1 cup Spinach, cooked

• 1 large Carrot, julienned

• 1/2 cup Shitake Mushrooms, sautéed

• 1/2 cup Snow peas, sautéed

• 2 Scallions, sliced on the bias

• 1 Egg yolk, per serving

Putting it together:

If you have true Bibimbap bowls, preheat them in an oven at 425F for about 30 min. Once they are done, carefully add a serving of white rice to the bowl. (If you don’t have Bibimbap Bowls, you can use regular bowls as well.) Then place all the ingredients in their own spot on top of the rice. Top with the raw egg yolk and finish with the Gochujang sauce and sprinkle with more sesame seeds!