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Bibimbap (Korean Rice Bowl w/ Mixed Veg & Beef Bulgogi)
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Prep Time
40m
Cook Time
40m
Total Time
1h 20m
This Bibimbap is a traditional Korean rice bowl filled with mixed vegetables and beef bulgogi. The dish is packed with flavors and textures, including marinated beef brisket, a variety of pickled and seasoned vegetables, and a fried egg. Top it off with gochujang sauce for an extra kick.
Ingredients
Servings:
3
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Bulgogi
Vegetables
Cucumber
Spinach
Bean Sprouts
Mushrooms
Carrot
Zucchini
Other
Steps
1
Cook the 3 c rice. Set aside until assembly.
2
In a blender, combine the marinade ingredients: 2 tbsp low-sodium soy sauce, 1 medium Asian pear, 8 cloves fresh garlic, 1 inch fresh peeled ginger, ¼ medium white onion, 1 tbsp rice syrup, 1 tbsp mirin, and ¼ tsp black pepper. Blend until it’s completely incorporated, and you don’t see chunks.
3
In a food storage container, combine the marinade, 1 lb beef brisket, and 1 tsp roasted sesame oil. Mix until all the pieces are coated. Cover with lid and marinade for at least 20 minutes on the counter (or up to 4 hours in the fridge). Remove from the fridge 30 minutes before cooking to bring the temperature of the meat to room temp.
4
In a cast-iron pan (or any pan) over medium-high heat, add the neutral cooking oil and marinated meat. Try not to crowd the meat, so cook multiple batches if necessary.
5
Saute the meat for about 5-7 minutes or until the meat measures to 145°F. The meat should be caramelized with no liquid leftover. You may need to wipe the pan in between batches so the pan doesn’t burn with the marinade. Set the meat aside until we assemble the bowl.
6
In a small bowl, combine the thinly sliced 1 medium Persian cucumber and ¼ tsp kosher salt, tossing to evenly combine. Leave to sit for 15 minutes. Gently squeeze the cucumbers with your hands to remove excess water. Discard this water.
7
Transfer back into the bowl and add the 1 tsp rice vinegar and mix. Set aside until assembly.
8
Bring a pot of water to a boil over medium-high heat and add salt. Stir to dissolve. Blanch the 1 bunch spinach in the boiling water for one minute, or until it wilts.
9
Quickly transfer the spinach into a bowl of cold water and ice. Leave until the spinach is cool to the touch. Drain the spinach gently with your hands to remove all the excess water.
10
Transfer the spinach to a bowl. Add the ¼ tsp kosher salt and splash roasted sesame oil. Mix to evenly coat. Set aside until assembly.
11
Blanch the 2 c bean sprouts in the boiling water for about 5 minutes, or until they’re slightly softened.
12
Quickly transfer the bean sprouts to a bowl of cold water and ice. Leave until the bean sprouts are cool to the touch. Strain the bean sprouts of excess water.
13
Transfer the bean sprouts to a bowl. Add the ½ tsp kosher salt and splash roasted sesame oil. Mix to evenly coat. Set aside until assembly.
14
In a saute pan over medium heat, add the 1 tsp neutral oil and the 2 c sliced brown mushrooms. Saute the mushrooms for 1-2 minutes or until they’re softened, stirring occasionally to prevent charring.
15
Add ¼ tsp kosher salt the mushrooms and stir again. Here's how the the cooked mushrooms should look.
16
Transfer to a bowl, add splash roasted sesame oil, and mix until combined. Set aside until assembly.
17
In the same pan, add 1 tsp neutral oil and the julienned 1 medium carrot. Saute the carrots for about 1-2 minutes or until softened. Add the ¼ tsp kosher salt and stir to combine.
18
Add splash roasted sesame oil and a bit of salt, mix until combined. Remove from pan and set aside until assembly.
19
In the same pan, add 1 tsp neutral oil and the 1 medium zucchini sticks. Saute the zucchini for about 30 seconds or until softened. Add the ¼ tsp kosher salt and stir to combine.
20
Season zucchini with a splash roasted sesame oil, and mix until combined. Remove from pan and set aside until assembly.
21
Fry up the 3 large eggs. Sunny side up looks good and is a classic bibimbap option, but cook them however you prefer.
22
Steps below will be for using a stone bowl, which we'll heat up. If you're using a regular bowl that cannot be heated over fire, follow the same steps below but you can omit brushing oil, and omit heating up the bowl to crisp rice.
23
To assemble each dolsot (stone bowl), brush a splash of roasted sesame oil.
24
Add a layer of rice at the bottom.
25
Then add bulgogi, cucumbers, spinach, bean sprouts, mushrooms, carrots, and zucchini in a circle on top, with a fried egg in the center
26
Place the dolsot over low heat for two minutes (or until the bowl is warm to the touch). Raise the meat to medium heat and wait for the rice to sizzle. Once you hear the rice sizzling, continue to cook for about 5-10 minutes.
27
You can check for the rice crispiness by gently scraping a spoon until you can lift the rice and see if it’s browned at the bottom. Remove the dolsot with oven mitts.
28
Sprinkle roasted seaweed, roasted sesame seeds, and drizzle on the gochujang sauce.
29
Use a spoon to mix everything together and eat.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,137kcal56%
-
Fat57g2%
-
Saturated Fat15g0%
-
Carbohydrates75g3%
-
Fiber9g0%
-
Sugar16g0%
-
Protein78g3%
-
Cholesterol344mg17%
-
Sodium4,025mg201%
Percent Daily Values are based on a 2,000 calorie diet.