Bibimbap! (Korean Rice Bowl)

In Appetizer, Chicken, Crockpot, Dinner 26537 views

Bibimbap – Trust the Koreans to transform the humble rice bowl right into a recipe that’s revered all over the world! Having a kaleidoscope of seasoned sautéed vegetables, Korean marinated beef, as well as the signature fried egg, the matter that really seals the offer is the scarlet, spicy Bibimbap Sauce which i can’t get enough of.

Mix everything up into one big delicious mess, then dig in!

I am just a little enthusiastic about Bibimbap. I’d go so far as to state that it’s my favourite Korean food – nonetheless it always concerns me once i make grand statements like this because I’m worried I’ve said that about another Korean recipe I’ve previously shared.

Author: Nagi
Prep: 40 mins
Cook: 30 mins
Total: 1 hr 10 mins
Mains : Korean

Ingredients

  • 4 cups cooked white rice , preferably short grain (Note 1)
  • 4 eggs
  • 2 tsp sesame seeds

KOREAN BEEF & MARINADE :

  • 250 g/8oz beef tenderloin or thick steak , very finely sliced (subs, Note 2)
  • 1/4 green apple , grated using box grater (Note 3)
  • 3 garlic cloves , minced
  • 1 tbsp soy sauce , light or all purpose (Note 4)
  • 1 tbsp honey (or brown sugar)
  • 2 tsp sesame oil , toasted (Note 9)
  • VEGETABLES :
  • 2 carrots , large, cut into 5 x 0.5cm/2 x 1/5″ batons
  • 2 zucchini , large, cut in 5 x 0.5cm/2 x 1/5″ batons
  • 1 couple of spinach , cut into 5cm/2″ lengths
  • 8 dried shiitake mushrooms , large (Note 5)
  • 4 cups bean sprouts
  • 2 tsp garlic , minced (3 cloves)
  • 8 tsp vegetable oil , separated
  • 1/2 tsp salt
  • 1.5 tsp soy sauce , light or all purpose (Note 4)
  • 1/4 tsp fish sauce (sub soy)
  • 1/4 tsp white sugar
  • Sesame oil , toasted (Note 9)
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BIBIMBAP SAUCE :

  • 4 tbsp gochujang paste (Note 6)
  • 2 tbsp mirin (Note 7)
  • 2 tbsp rice vinegar (Note 8)
  • 1.5 tsp soy sauce (Note 4)
  • 3 tsp white sugar
  • 1 garlic clove , finely grated
  • 2.5 tsp sesame oil , toasted (Note 9)

Instructions

BIBIMBAP SAUCE :

  1. Mix ingredients until sugar is dissolved.

MARINATED BEEF :

  1. Mix the marinade inside a bowl, adding beef. Marinate for half an hour to overnight.
  2. Heat 2 tsp oil in a big skillet over high temperature. Let excess marinade drip off adding beef. Cook for 3 – 4 minutes until cooked and there’s some caramelised bits, then remove from skillet.
  3. Keep warm until required or reheat to warm.
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PREPARE VEGETABLES :

  1. Shiitake: Soak mushrooms in a big plate of boiling water for half an hour, or until rehydrated. Drain, squeeze out excess water, then slice.
  2. Carrot and Zucchini salting (optional, Note 10): Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.

COOK VEGETABLES :

  1. Get 2 skillets going when you can!
  2. Shiitake: Heat 2 tsp oil oil inside a skillet over medium high temperature. Cook mushrooms for just two 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
  3. Carrot: Add 2 tsp oil in to the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
  4. Zucchini: Cook much like carrot for 4 minutes.
  5. Spinach: Heat 2 tsp veg having a splash of sesame oil. Saute until beginning to wilt. Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.
  6. Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cool water, then cool. Squeeze out excess liquid with hands, invest bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
  7. Vegetables can cool, they’re designed to be at room temp or slightly warm.
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ASSEMBLE :

  1. Fry eggs inside a skillet for your taste (I love mine with runny yolks).
  2. Place warm rice in bowls.
  3. Top with vegetables and beef, as pictured in post, then lastly, the egg.
  4. Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!
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