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Korean Beef Bibimbap Bowls

Korean Beef Bibimbap Bowls

Chef Sammy
Its delicious because there goes into plenty of flavors and textures and it gives a wonderfully colorful look. Although its an extensively customizable dish, you can add vegetables of your choice and give a delicious twist. In my recipe i have used vegetables that are readily available and also adds a nutritious value
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Course Main Course

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.
Keyword Meat