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Bibimbap Recipe

Bibimbap • Korean rice bowl with marinated beef, assorted vegetables, fried egg, spicy sauce • Panning The Globe

5 from 1 reviews

Korean rice bowls with Bulgogi marinated beef, crisp rice, assorted vegetables and fried eggs.

Ingredients

Scale
  • 4 1/2 cups cooked sushi rice or short grain rice (from 1 1/2 cups raw rice) follow package directions.
  • 1 tablespoon sesame oil for crisping the rice, if you choose to do that.
  • 1 pound thinly sliced (1/8') beef tenderloin (or substitute ribeye, sirloin or flank)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 2 teaspoons crushed garlic (2 medium cloves)
  • ½ teaspoon crushed red pepper flakes
  • For the Sauce:
  • 5 tablespoons Korean gochujang (fermented hot pepper paste)
  • 2 tablespoon Asian sesame oil
  • 2 tablespoons vinegar (white or cider)
  • For the Vegetables
  • 2 tablespoons cooking oil, such as canola, divided
  • 3 carrots, peeled and cut into matchsticks (see this post for how to cut carrots into matchsticks)
  • 2 medium zucchini, sliced into thin rounds
  • 1 garlic clove, minced
  • 1 pound fresh baby spinach
  • 1 teaspoon sesame oil
  • 1 teaspoons soy sauce
  • 1 1/2 cups fresh Mung bean sprouts
  • 5 eggs, cooked over easy or sunny side up.
  • Optional Garnish:
  • 3 tablespoons toasted sesame seeds
  • A sheet of nori cut into thin ribbons

Instructions

Note: Be sure you have your rice cooked and ready.

  1. Marinate the Beef: In a shallow bowl, combine all the marinade ingredients: brown sugar (2 tablespoons), soy sauce (2 tablespoons), sesame oil (1 tablespoon), garlic (2 teaspoons), and red pepper flakes (1/2 teaspoon). Add the beef and toss to coat. Marinate for at least 30 minutes at room temp or up to 24 hours in the fridge, covered.
  2. To make the spicy sauce, whisk the gochujang (5 tablespoons), sesame oil (2 tablespoons) and vinegar (2 tablespoons). Sauce can be stored in the fridge for up to a week.
  3. Blanch the fresh spinach by dropping it into a large pot of boiling water and letting it sit for 1 minute or so, until it's bright green and wilted. Drain in a colander and run cold water over it to stop the cooking process. Squeeze it by hand, to remove excess water and toss it in a small bowl with 1 teaspoon sesame oil and 1 teaspoons soy sauce.
  4. Blanch the sprouts in a pot of boiling water for 1 1/2 minutes. Drain and toss with 1/2 teaspoon sesame oil and salt and pepper, to taste. Sprinkle with 1/2 teaspoon sesame seeds.
  5. To crisp the Rice, spread 1 tablespoon of sesame oil over the bottom of a large cast iron skillet and turn the heat to medium. When hot but not smoking add the cooked rice to the pan, pressing it down into the pan with a spatula, for maximum contact with the bottom and sides of the hot skillet. Let it brown, undisturbed, for 10 - 15 minutes, or until it forms a crisp crust. (Lift the edge carefully to check it after 10 min)
  6. While the rice is browning, cook the eggs, Fry the eggs in a separate pan. You can keep them warm on a baking sheet in a 200ºF oven.
  7. To cook the zucchini, heat oil (1 teaspoon) over medium-high heat in a wok or skillet and stir-fry the zucchini and garlic (1 clove minced) for 5 minutes or so, until cooked through. Transfer to a bowl and sprinkle with some toasted sesame seeds, if you like.
  8. To cook the carrots, add oil (1/2 teaspoon) to the wok or skillet and stir-fry the carrots for 3 minutes or so, until crisp-tender. Transfer to a bowl and sprinkle with a pinch of salt.
  9. To cook the beef, heat oil (1 tablespoon) in a skillet over high heat. Stir-fry half the beef for 1  1/2 - 2 minutes or until it's just cooked through. Transfer to a plate and repeat with remaining beef.
  10. To assemble the bowls, divide rice between 5 large bowls. Divide beef and vegetables and arrange them in little piles on top of the rice. Put a fried egg on top of each bowl. Garnish with sesame seeds and nori, if you like. Pass the sauce around.

Keywords: Korean rice bowls with vegetables, bulgogi beef, fried eggs and spicy gochujang sauce