Korean Beef Bibimbap
This delicious Korean rice bowl dish is so easy to make and can be perfect for dinner. This dish pairs beef with it, however, you can completely make it vegetarian or substitute any type of meat you wish.
Ingredients
1 large steak, thinly sliced
1 tbsp soy sauce
1 tbsp sesame seed oil
1/4 cup brown sugar
1 tbsp minced garlic
2 bell peppers, sliced
2 cups sliced mushrooms
6 cups cooked rice
4 sunny side up cooked eggs
For the Bibimbap sauce:
1/4 cup gochujang or sriracha
1 tbsp minced garlic
1 tbsp sesame seed oil
1 tbsp sugar
2 tbsp honey
2 tbsp rice vinegar
1/2 tsp salt
Pickled Vegetables:
3 carrots, peeled and julienne cut
1 cup bean sprouts
1 cucumber, peeled and sliced
2 pounds spinach, wilted
4 tbsp rice vinegar
4 tbsp sugar
4 tsp salt
2 tbsp toasted sesame seed
Instructions
1
Place the thinly sliced steak in a large bowl with the soy sauce, sesame seed oil, brown sugar and garlic mixing all together. Allow the steak to marinade for 30 minutes.
2
To make the bibimbap sauce mix the godhujang or sriracha, minced garlic, sesame seed oil, sugar, honey, rice vinegar and salt together in a bowl and set aside.
3
For the pickled vegetables, add each prepared vegetable (julienned cut carrots, bean sprouts, sliced cucumber, wilted spinach) into a separate bowl and divide the vinegar, sugar and salt between the the four vegetable bowls mixing each bowl to coat. Sprinkle the toasted sesame seeds over the wilted spinach.
4
Cook the prepared meat just until cooked, remove from pan and cook the sliced bell peppers and mushrooms and set aside.
5
To assemble divide the rice between 4 bowls. Divide and top the rice with the cooked meat, sautéed mushrooms and bell peppers and the pickled vegetables. Drizzle each bowl with bibimbap sauce and serve.
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