Authentic Bibimbap

Course: Entree

Cuisine: Korean

Keyword: Bibimbap, Bulgogi

Prep Time: 1

Cook Time: 20

Total Time: 1 20

Servings: people

Calories: 274kcal

Author: Kris Longwell

This Authentic Bibimbap is incredible. It's no wonder it's one of the most popular Korean dishes all over the world. Seasoned veggies, Korean beef (bulgogi), egg, Korean sauce, all on top of perfectly steamed rice. Make all the toppings first (can be done ahead of time, and just re-heated), then the rice...and serve with the homemade sauce. Wow, just wow. So good.

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Equipment

Wok (with wok ring), or cast-iron skillet, Dutch oven, or sturdy saucepan

Ingredients

THE TOPPINGS

1 lb prepared bulgoli or cooked, seasoned ribeye, sirloin, or skirt, thinly sliced
Stir-fry oil or vegetable oil...for stir-frying all the ingredients as you go.
4 garlic cloves minced
2 cups bean sprouts
4 tbsp soy sauce divided
2 tbsp sesame oil divided
1 cup julienne carrot or shredded
1 zucchini seeded, cut into 1-inch sticks
12 oz spinach fresh
8 oz shiitake mushrooms sliced
4 eggs
2 tbsp sesame seeds toasted

THE RICE

2 cups short-grain white rice
2 cups water
2 tsp rice vinegar
1 tsp salt

THE KOREAN SAUCE

2 tbsp gochujang
1 tbsp sesame oil
1 tsp sugar
1 tbsp water
1 tsp apple cider vinegar
1 tsp garlic minced

Instructions

MAKE THE TOPPINGS

Prepare the bulgogi, or stir-fry beef with salt, pepper, and 1 tbsp each soy sauce and sesame oil. Set aside.
Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.
Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.
Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.
Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.
Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 - 8 minutes.
Cook 4 eggs, sunnyside up, add salt and pepper, set aside.

PREPARE THE RICE

Bring rice, water, vinegar, and salt to boil in a medium saucepan over high heat.
Cover, reduce heat to low and cook until liquid has been absorbed, 7 - 9 minutes.
Remove rice from heat and let sit, covered, until tender, about 15 minutes.
(Cook time will be longer, approx. 25 minutes, if using long grain rice).

PREPARE THE KOREAN SAUCE

Mix all the ingredients together and set aside.

ASSEMBLE THE DISH

Portion out rice into 4 bowls.
Arrange toppings in a circular fashion.
Top each with egg and then toasted sesame seeds.
Garnish with sauce.

Video

Notes

All the vegetables, mushrooms, and steak can be prepared up to 1 day in advance. Re-heat each component in the wok, or skillet, before serving.

Gochujang can be found in the Asian section of most well-stocked supermarkets, or at Asian food markets, or online.

Long-grain rice, or Jasmine rice, or good substitutes for the traditional short-grain rice. You'll need to adjust the cooking time according to package directions, typically about 25 minutes for long-grain, and about 10 minutes for Jasmine.

Nutrition