- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1713
- Total Fat
- 48 g
- Saturated Fat
- 10 g
- Carbohydrates
- 259 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 57 g
- Cholesterol
- 260 mg
- Sodium
- 2765 mg
Bibimbap is a Korean rice dish, classically served in a hot stone bowl so the rice gets a nice crust. In her version, Molly sears the rice to give it that feel. She makes bibimbap at least once a week since it’s so easy to top rice with ingredients and some gochujang and make it crave-able. This version has sweet and salty steak, kimchi, carrots, sunny side egg and gochujang sauce. It’s a colorful bowl of comforting goodness.
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1713
- Total Fat
- 48 g
- Saturated Fat
- 10 g
- Carbohydrates
- 259 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 57 g
- Cholesterol
- 260 mg
- Sodium
- 2765 mg
Ingredients
Beef:
Crispy Rice:
Carrots:
Eggs:
Sauce:
Assembly:
Directions
- For the beef: In a medium mixing bowl, whisk together the soy sauce, brown sugar, garlic, grated onion and a good pinch of salt. Add the beef and stir to combine. Set aside to marinate while you cook the rice.
- For the crispy rice: Heat the neutral oil in a large, cast-iron pan over medium-high heat. Add the rice and distribute into an even layer. Cook until the rice just starts to sizzle, then reduce the heat to medium-low. Continue to cook, allowing the rice to sizzle for 10 to 11 minutes to achieve a nice, golden crust.
- For the carrots: Heat the neutral oil in a separate, large nonstick pan over medium heat. Add the carrots and a good pinch of salt. Stir-fry for 4 to 5 minutes until the carrots are cooked through and caramelized. Remove to a bowl and set aside.
- To cook the eggs: Into the same pan that the carrots were cooked, add a drizzle of neutral oil and heat over medium. Crack the eggs into the pan, being careful not to break the yolks. Fry for 4 to 5 minutes until the whites are set but the yolks remain soft. Carefully slide the eggs onto a plate and wipe clean the pan.
- To cook the beef: Into the same pan that the eggs were cooked, heat the neutral oil over medium-high. Add the marinated beef and cook for 5 to 7 minutes, stirring often, until browned. Remove from the heat and set aside.
- For the sauce: In a small mixing bowl, whisk together the gochujang, sesame oil, brown sugar and 1 tablespoon water until smooth. Set aside.
- To assemble: Add the crispy rice to a serving bowl. Top with a spoonful of the carrot, kimchi and beef and a fried egg. Drizzle the gochujang sauce on top and garnish with a sprinkle of scallions and toasted sesame seeds. Serve immediately.
