Bibimbap! (Korean Rice Bowl)

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trust the Koreans to transform the humble rice bowl into a recipe that’s revered all around the world! With a kaleidoscope of seasoned sautéed vegetables, Korean marinated beef, and the signature fried egg, the thing that really seals the deal is the bright red, spicy Bibimbap Sauce that I can’t get enough of.

Bibimbap is one of the most well known Korean dishes. A rice bowl topped with all sorts of seasoned sautéed vegetables, marinated meat (usually beef), a fried egg sunny side up, finished with a sprinkle of sesame and generous dollop of a sweet-spicy-savoury Bibimbap sauce.

One of Korea’s most famous food exports! The key here is the Bibimbap Sauce – feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There’s a lot of components here but there’s repeat ingredients and it’s an easy recipe

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Ingredients

  • 4 cups cooked white rice , preferably short grain
  • 4 eggs
  • 2 tsp sesame seeds

KOREAN BEEF & MARINADE:

  • 250 g/8oz beef tenderloin or thick steak , very finely sliced
  • 1/4 green apple , grated using box grater
  • 3 garlic cloves , minced
  • 1 tbsp soy sauce , light or all purpose
  • 1 tbsp honey (or brown sugar)
  • 2 tsp sesame oil , toasted

VEGETABLES:

  • 2 carrots , large, cut into 5 x 0.5cm/2 x 1/5″ batons
  • 2 zucchini , large, cut into 5 x 0.5cm/2 x 1/5″ batons
  • 1 bunch of spinach , cut into 5cm/2″ lengths
  • 8 dried shiitake mushrooms , large )
  • 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

BIBIMBAP SAUCE:

  • 4 tbsp gochujang paste 
  • 2 tbsp mirin 
  • 2 tbsp rice vinegar 
  • 1.5 tsp soy sauce 
  • 3 tsp white sugar
  • 1 garlic clove , finely grated
  • 2.5 tsp sesame oil , toasted

Instructions

BIBIMBAP SAUCE:

  • Mix ingredients until sugar is dissolved.

MARINATED BEEF:

  • Mix the marinade in a bowl, then add beef. Marinate for 30 minutes to overnight.
  • Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add 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.
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PREPARE VEGETABLES:

  • Shiitake: Soak mushrooms in a large bowl of boiling water for 30 minutes, 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 if you can!
  • Shiitake: Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 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 into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
  • Zucchini: Cook as with carrot for 4 minutes.
  • Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting 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 cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce. 
  • Vegetables can cool, they are meant to be at room temp or slightly warm.
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ASSEMBLE:

  • Fry eggs in a skillet to your taste (I like 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!

 

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