Classic Beef Bibimbap

Ingredients:

Rice

  • 4 cups cooked white rice, preferably short grain (Korean Rice)

  • 4 eggs

  • 2 tsp sesame seeds

Beef & Marinade

  • 8oz beef tenderloin or striploin, very finely sliced 

  • 1/4 green apple, grated 

  • 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 1/5" batons

  • 2 zucchinis, large, cut into 1/5" batons

  • 1 bunch of spinach, cut into 2" lengths

  • 8 shiitake mushrooms, large 

  • 4 cups bean sprouts

  • 2 tsp garlic, minced 

  • 8 tsp vegetable oil, separated

  • 1/2 tsp salt

  • 1.5 tsp soy sauce, light or all purpose 

  • 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 


Mix ingredients until sugar is dissolved

Instructions

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 caramelized bits, then remove from skillet.

Keep warm until required or reheat to warm.

Vegetables

Shiitake: Heat 2 tsp 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. Sauté 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.

Rice

Use any cup and fill it up to the brim with rice. 

Pour the rice into a pot (or your rice-cooker bowl). Rinse the rice in cold water. Then pour out the residual water. Rinse and pour-out the water 4-5 times or until the residual water becomes clear.

Then re-fill the pot with cold water and let the rice soak for 30 minutes.

After 30 minutes, pour out the residual water from the pot - try your best not to lose any rice grains as you pour out the water.

Then use the same cup from Step 1 - and fill it up the brim with water. Carefully pour the water into the pot with the rice (or rice cooker bowl). Now, you should have a 1:1 ratio of water-to-rice in the pot.

If you have a rice cooker, place the bowl in the cooker and turn it on. Then you're finished.

If you do not have a rice cooker, simply place a lid on the pot (important!). Then put it on the stove - on high heat and bring it up to a boil.

When you hear the pot boiling, reduce the heat to a medium. Let it cook for 5 minutes (keep lid on).

Then reduce heat to a low. Let it cook for 10 more minutes (keep lid on).


Assembly

Fry eggs in a skillet (sunny side and runny)

Place warm rice in bowls.

Top with vegetables and beef, then lastly, the egg.

Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce

Serves 4


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