Bibimbap is a popular meal that takes its place among one of the most favoured food in Korean cuisine. Personally, it’s my favourite too and one of the easiest and least complicated recipes when we have a lot of people to serve. Bibimbap literally meaning mixed rice is a delicious combination of rice, sauteed and seasoned vegetables marinated beef, egg and an awesome-tasting spicy sauce.
Korean Beef Bibimbap Bowls
Ingredients
Korean Beef Bibimbap Bowls
- 2 pounds Beef thinly sliced
- 1/2 cup Soy sauce
- 1/4 cup Brown sugar
- 1 tbsp Sesame Oil
- 8 cloves Garlic minced
- 2 tbsp Sesame seeds
- 1 bunch Green Onion
- 1/2 large Pear pureed
- 1 tablespoon Gochujang heaped
- Olive Oil
For the Korean Beef Bibimbap Bowls
- 4 cups White Rice cooked
- Kimchi
- 3 Carrots cut into matchsticks
- 1 English Cucumber sliced or cut into matchsticks
- Cabbage shredded
- EVOO
- 1 bag Spinach fresh
- 10-12 cloves Garlic minced and divided
- Soy sauce
- 1 box Mushrooms sliced
- 4 large Eggs
- 1 cup Pickled Red Onions
- 1/4 cup Sesame seeds toasted
- 1/4 cup Gochujang (Korean hot pepper paste)
Instructions
Korean Beef Bibimbap Bowls
- Purée all the above ingredients and put them in a ziplock bag.
- Remove the air and seal.
- Make sure all the pieces are coated
Instructions For the Korean Beef (Bulgogi)
- When ready to cook, heat a large cast iron skillet on med high heat and cook till done to your preference
- For the Korean Beef Bibimbap Bowls cook rice with fresh ginger and salt in the water.
- When done slice green onions and fold it in divide the rice between the desired number of bowls put the vegetables that will not be cooked- carrots, cucumber and cabbage in a ziplock bag add some apple cider vinegar and some rice vinegar.
- Then add some brown sugar and salt. Remove air and let it pickle.
- Heat one teaspoon of olive oil in a large skillet over medium heat.
- Working in batches if necessary, add the spinach to the skillet and cook until all the spinach is cooked and wilted.
- Add some of the minced garlic to the skillet and sauté for one minute, or until the garlic is fragrant.
- Add half (1 tbsp) of the soy sauce to the spinach and cook for an additional minute.
- Remove the spinach from the skillet, dividing among the Bibimbap bowls.
- Using the same skillet, heat one more teaspoon of olive oil over medium heat.
- Add the remaining garlic and sauté, stirring constantly, for one minute, or until garlic is fragrant.
- Add the mushrooms, zucchini, asparagus & sliced sweet peppers to the skillet and cook, stirring often until mushrooms start to drop some of their liquid.
- Add the remaining one tablespoon of soy sauce and a touch of the gochujang.
- Salt and pepper to taste. and mix well. Cook for an additional 1-2 minutes.
- Remove the veggies from the skillet, diving among the Bibimbap bowls.
- Add olive oil to a clean non-stick skillet over medium heat.
- Fry the eggs on one side until yolks are runny but whites are firm
- As the eggs are cooking top each bowl with cooked Korean beef, pickled red onions, kimchi, pickled veggies and sesame seeds, and a scoop of gochujang
- Carefully transfer one egg to each bowl and serve immediately.
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