Bibimbap
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 661
- Total Fat
- 41
- Saturated Fat
- 13
- Carbohydrates
- 48
- Dietary Fiber
- 5
- Sugar
- 32
- Protein
- 30
- Cholesterol
- 117
- Sodium
- 2495
- Total: 2 hr 40 min
- Prep: 1 hr
- Inactive: 1 hr 30 min
- Cook: 10 min
Ingredients
Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Bean sprouts, sauteed in a little sesame or peanut oil and seasoned with salt, for topping
Spinach, sauteed in a little sesame or peanut oil and seasoned with salt, for topping
4 shiitake mushrooms, thinly sliced, sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil, plus more if desired
Soy sauce, for topping
Gochujang Paste, recipe follows
Bulgogi:
1 pound rib-eye
1/2 cup soy sauce
2 tablespoons finely chopped garlic
2 tablespoons light brown sugar
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon grated fresh ginger
1 tablespoon honey
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 scallions, thinly sliced
1 Korean or Asian pear, grated with juices
1/2 small white onion, grated or sliced
One 20-ounce bottle lemon-lime soda, such as Sprite or 7-Up, optional
Gochujang Paste:
4 tablespoons gochujang
1 tablespoon sugar
2 teaspoons sesame oil
Directions
- Put the rice in large, slightly shallow bowl. Arrange the Bulgogi with any cooking juices and the carrots, bean sprouts, spinach and mushrooms on top of the rice in separate piles so you can see each individual ingredient on the rice. Top with the egg. Sprinkle with the sesame seeds and drizzle with the sesame oil and soy sauce.
- When ready to eat, mix the ingredients together with some Gochujang Paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and Gochujang Paste, to taste.
Bulgogi:
- Place the rib-eye in the freezer for about 30 minutes so that it is easier to slice. When partially frozen, thinly slice into strips. Set aside.
- Whisk together the soy sauce, garlic, brown sugar, sesame seeds, sesame oil, ginger, honey, red pepper, black pepper, scallions, pear, onion and lemon-lime soda, if using, in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour and up to overnight; it is best if marinated overnight.
- Heat a grill to high. Remove the beef from the marinade and grill for 1 to 2 minutes per side. Set aside until ready to compile the bibimbap.
Gochujang Paste:
- Combine the gochujang, sugar and sesame oil in a small bowl. Mix well.
Cook’s Note
This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.