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Bibimbap!

Bibimbap!

Bibimbap is a famous Korean dish served at room temperature, featuring a medley of vegetables, marinated beef, and a delicious homemade sauce.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Mains
Cuisine Korean
Servings 4 servings
Calories 689 kcal

Equipment

  • Skillet
  • bowl
  • grater
  • spoon

Ingredients
  

Rice

  • 4 cups cooked white rice preferably short grain

Eggs

  • 4 units eggs

Sesame Seeds

  • 2 teaspoon sesame seeds

Korean Beef & Marinade

  • 250 g beef tenderloin or thick steak very finely sliced
  • ¼ units green apple grated using box grater
  • 3 cloves garlic minced
  • 1 tablespoon soy sauce light or all purpose
  • 1 tablespoon honey or brown sugar
  • 2 teaspoon sesame oil toasted

Vegetables

  • 2 units carrots large, cut into 5 x 0.5cm batons
  • 2 units zucchini large, cut into 5 x 0.5cm batons
  • 1 bunch spinach cut into 5cm lengths
  • 8 units dried shiitake mushrooms large
  • 4 cups bean sprouts
  • 2 teaspoon garlic minced
  • 8 teaspoon vegetable oil separated
  • ½ teaspoon salt
  • 1.5 teaspoon soy sauce light or all purpose
  • ¼ teaspoon fish sauce sub soy
  • ¼ teaspoon white sugar
  • sesame oil toasted

Bibimbap Sauce

  • 4 tablespoon gochujang paste
  • 2 tablespoon mirin
  • 2 tablespoon rice vinegar
  • 1.5 teaspoon soy sauce
  • 3 teaspoon white sugar
  • 1 clove garlic finely grated
  • 2.5 teaspoon sesame oil toasted

Instructions
 

Bibimbap Sauce

  • Mix ingredients until sugar is dissolved.

Marinated Beef

  • Mix the marinade in a bowl, then add beef. Marinate for 30 minutes to overnight.
  • Heat 2 teaspoon oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there's some caramelised bits, then remove from skillet.
  • Keep warm until required or reheat to warm.

Prepare Vegetables

  • Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.
  • Place carrot and zucchini in separate bowls, sprinkle each with ¼ teaspoon salt, toss, leave for 20 minutes then drain excess liquid.

Cook Vegetables

  • Heat 2 teaspoon oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 teaspoon soy, ¼ teaspoon sugar, ½ teaspoon of garlic. Stir for 1 minute, then remove.
  • Add 2 teaspoon oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
  • Cook zucchini as with carrot for 4 minutes.
  • Heat 2 teaspoon veg with a splash of sesame oil. Saute until starting to wilt. Add ½ teaspoon garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.
  • Simmer bean sprouts in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 teaspoon sesame oil, 1 teaspoon garlic, ¼ teaspoon fish sauce.

Assemble

  • Fry eggs in a skillet to your taste.
  • Place warm rice in bowls.
  • Top with vegetables and beef, then lastly, the egg.
  • Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!

Notes

Bibimbap is traditionally served with short grain white rice. It is great meal prep, can be stored for 4 to 5 days, and served at room temperature.

Nutrition

Serving: 1servingCalories: 689kcalCarbohydrates: 73gProtein: 27gFat: 32gSaturated Fat: 14gCholesterol: 207mgSodium: 1021mgPotassium: 930mgFiber: 5gSugar: 20gVitamin A: 5575IUVitamin C: 35mgCalcium: 100mgIron: 4.4mg
Keyword Bibimbap, Bibimbap Sauce, easy recipes, healthy recipes, Korean Recipes
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