Korean Bibimbap is a classic Korean mixed rice bowl topped with fresh and sautéed vegetables, beef, and a traditional red chili paste for kick. It's so much fun to customize and build your own bowl!
INGREDIENTS
Bulgogi (beef) marinade:
¼ cup soy sauce
¼ cup chopped scallions
2 tablespoons sesame oil
2½ teaspoons sugar
2 tablespoons minced garlic
2 tablespoons sesame seeds
½ teaspoon ground pepper
1 pound sirloin beef
Vegetable toppings:
1 large carrot
Vegetable oil
¼ teaspoon salt
½ pound shiitake mushrooms
Vegetable oil
½ teaspoon sesame oil
¼ teaspoon salt
1 large zucchini
Vegetable oil
1 teaspoon sesame seeds
¼ teaspoon salt
½ pound soybean sprouts
Vegetable oil
2 teaspoons chopped scallions
2½ teaspoons salt
½ teaspoon red chili pepper
½ tablespoon sesame oil
½ pound spinach
½ tablespoon sesame oil
1 teaspoon sesame seeds
¼ teaspoon salt
1 large cucumber
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
½ red chili powder
Gochujang sauce:
½ cup gochujang
1 tablespoon sesame oil
1 teaspoon rice vinegar
2 tablespoons sugar
1½ tablespoons water
Plating:
5 cups cooked white rice
Fried egg (optional)
PREPARATION
Beef marinade:
1. In a medium mixing bowl, combine all ingredients except beef and whisk well.
2. Thinly slice beef and place in marinade mixture. Marinate in the fridge while you prepare the vegetables, or at least 30 minutes (If you have time, allow to marinate overnight).
3. After marinating the meat, put a splash of vegetable oil in pan over medium high heat. Cook meat for about 5-7 minutes, or until cooked through, flipping halfway through.
Vegetable toppings:
1. Julienne carrots into thin matchsticks. In a pan on medium high heat, sauté them the carrots first with a splash of vegetable oil and ¼ teaspoon salt. Sauté for about 2-3 minutes, then remove carrots from pan and set aside.
2. Julienne zucchini into thin matchsticks. Remove any excess water by patting dry. Sauté over medium high heat with a splash of vegetable oil, ¼ teaspoon salt and 1 teaspoon toasted sesame seeds. sauté for about 2-3 minutes, then remove zucchini and set aside.
3. Thoroughly rinse mushrooms then thinly slice them. Remove any excess water by patting dry. Sauté mushrooms for about 3-5 minutes in pan over medium high heat with a splash of vegetable oil, ¼ teaspoon salt, and ½ teaspoon sesame oil. Remove mushrooms from pan and set aside.
4. Rinse and drain bean sprouts under cold water. Remove any dead beans or cut off any brownish roots. Heat pan with a splash of vegetable oil. Place in bean sprouts and cook on high heat with the lid for 4-5 minutes. Drain and remove any excess water by patting dry.
5. Transfer bean sprouts to a mixing bowl. Add ½ tablespoon sesame oil, 2 teaspoons finely chopped scallions, 2½ teaspoons salt, and ½ teaspoon red pepper. Mix well and set aside.
6. Blanch spinach in boiling water for 30 seconds. Drain and squeeze out all the excess water and pat dry. In a mixing bowl, mix blanched spinach with a ½ tablespoon sesame oil, 1 teaspoon toasted sesame seeds, and ¼ teaspoon salt. Set aside.
7. Thinly slice cucumber and remove any excess liquid by patting dry. Place cucumber slices in a small mixing bowl. Add 2 tablespoons rice vinegar, 1 tablespoon sugar, ½ teaspoon salt, and ½ teaspoon red chili powder. Combine well and set aside.
Sauce and plating:
1. To make the gochujang sauce, combine gochujang paste, sugar, water, rice vinegar, and sesame oil.
2. In each serving bowl, place a scoop of rice. Then add each of the vegetable and meat toppings and arrange around the bowl like a fan. Optional fried egg topping.
3. Drizzle sesame oil, a dollop of gochujang sauce, and top off with a sprinkle of sesame seeds.
4. Gently combine well and enjoy!