Bibimbap

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I wish that there was a photo to accompany the recipe. This is my favorite Korean restaurant dish and I have had several versions. This is closest to my favorite however, I made a few substitutions to fit what I have experienced before. Cabbage instead of spinach, shaved beef instead of the thin sliced steak, etc. Over all very good. One warning, it is NOT "easy" to make. Each element is "easy" but must be cooked separately and timed per each dish, especially the fried egg. I recommend cooking the veggies first and keeping warm, then the beef and egg.
Then assemble all of the elements so you still have a hot dish.

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SO good!! The meat is what makes it. I used chicken, but it was still so awesome; I felt like I was eating in a Korean restaurant. And luckily I live in Hawaii, so it's super easy to get the paste. I'll make this again, no doubt!!

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Super Delicious!!! Need to think of a shortcut for preparing the veggies as it takes too long.

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I agree that this is awesome. For a healthier option, try is on barley. Barley is just as quick and easy to cook as white rice, but waaaaaaaay more nutritional. And it's delicious, I promise! It's right there in the rice section of your supermarket.

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This recipe is wonderful! Fantastic! Easy to prepare! Full of flavor! This has become one of my most favorite foods and I love it! I use ribeye and it is very tender. It is worth finding the Korean hot pepper paste for the flavor. I don't like really hot sauces, so the woman in the Korean food store recommended a milder Korean hot pepper paste and it works for me--I play with the sugar and the sesame oil amounts when mixing these with the paste for the right taste for me. The recipe is full of veggies and I try different veggies every time I make this.

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Oh my GOD! Or as the youger people say "OMG!". It was FANTASTIC!

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I love bibimbap, and I just need to say you must get the hot pepper paste gochuchang. Nothing can replace it. Not a curry paste, not a hot sauce, not anything. You can purchase the product at hmart (dot com along with most of your other Korean food needs. I am fortunate to live near an Hmart store, but for those who can't I highly recommend it as an excellent resource for those passionate about Korean food.

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I'm so glad that I found this recipe. The most important part of bibimbap is getting the bulgogi meat right and this recipe is just that. I tried this sirloin and ribeye. I like the ribeye meat better as it is more tender and has more flavor. Also, Koreans usually use ribeye meat. At first I followed the recipe exactly, but did not like how hot it turned out. The meat I eat at the restaurant is not hot, but sweet so I omitted the hot pepper all together. I have made this a few times for my husband and he loves it. I also made it for my sisters and brothers and they love it as well. The only complaint I have is that it requires a lot of prepping. Also this dish consists of a lot of veggies, so it really makes one full.

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This meal tasted exactly like my favorite Bibimbap dish at my local sushi restaurant. Easy to make but a little time consuming but well worth the effort.
I could eat this every night of the week!!!

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you can pretty much use whatever vegetables you like with this dish and it will turn out. I ended up sauteing all my veggies with a small amount of sesame oil and soy/salt depending if i wanted the color to change or not. i did end up using more water and sesame oil in the gochuchang sauce to thin it out like I am use to.

Like the episode did, I marinated the meat in the soda and then the drained it. then i marinated the meat for a few hours. I skipped the whole freezer part to cut the meat and just did strips which worked well. YUM!