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.
Prep: 40 mins
Cook: 30 mins
Total: 1 hr 10 mins
Mains : Korean
- 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)
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)
BIBIMBAP SAUCE :
- Mix ingredients until sugar is dissolved.
MARINATED BEEF :
- Mix the marinade inside a bowl, adding beef. Marinate for half an hour to overnight.
- 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.
- Keep warm until required or reheat to warm.
PREPARE VEGETABLES :
- Shiitake: Soak mushrooms in a big plate of boiling water for half an hour, or until rehydrated. Drain, squeeze out excess water, then slice.
- 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 :
- Get 2 skillets going when you can!
- 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.
- Carrot: Add 2 tsp oil in to the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
- Zucchini: Cook much like carrot for 4 minutes.
- 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.
- 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.
- Vegetables can cool, they’re designed to be at room temp or slightly warm.
- Fry eggs inside a skillet for your taste (I love mine with runny yolks).
- Place warm rice in bowls.
- Top with vegetables and beef, as pictured in post, then lastly, the egg.
- Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!