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Bibimbap! (Korean Rice Bowl)

Bibimbap! (Korean Rice Bowl)

Bibimbap is a delicious Korean rice bowl mixed with a variety of vegetables and topped with a savory 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
  • large bowl

Ingredients
  

Rice

  • 4 cups cooked white rice preferably short grain

Eggs and Seeds

  • 4 eggs
  • 2 teaspoon sesame seeds

Korean Beef & Marinade

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

Vegetables

  • 2 carrots large, cut into batons
  • 2 zucchini large, cut into batons
  • 1 bunch spinach cut into lengths
  • 8 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

  • Get 2 skillets going if you can!
  • 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.
  • Simmer beansprouts in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. 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

This recipe is great for meal prep and can be stored for 4 to 5 days. It is also excellent at room temperature.

Nutrition

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