Crispy Rice Bibimbap
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1713
- Total Fat
- 48
- Saturated Fat
- 10
- Carbohydrates
- 259
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 57
- Cholesterol
- 260
- Sodium
- 2765
- Total: 1 hr
- Active: 45 min
Ingredients
Beef:
3 tablespoons soy sauce
2 tablespoons light brown sugar
2 large cloves garlic, minced
1/4 medium yellow onion, grated
Kosher salt
1 pound skirt steak or filet mignon, cut crosswise into 1/4-inch strips
1 tablespoon neutral oil
Crispy Rice:
2 tablespoons neutral oil
6 cups warm cooked short-grain white rice, seasoned with salt
Carrots:
1 teaspoon neutral oil
3 medium carrots, peeled and julienned
Pinch of kosher salt
Eggs:
Neutral oil, for drizzling
4 large eggs
Sauce:
3/4 cup gochujang
1 tablespoon sesame oil
1 tablespoon light brown sugar
Assembly:
Store-bought kimchi
2 scallions, light and dark green parts, sliced
Toasted sesame seeds
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.