Korean BBQ Rice Bowl (Bibimbap) Recipe
Servings: 4 people
Cost: 30
Ingredients
- 1.5 cups Short-grain rice
- 70 g Gochujang (korean pepper paste)
- 1 cup Kimchi
- 1 cup Mushrooms
- ¼ cup Green onions (or scallions, chopped)
- 1 teaspoon Garlic
- 1 tablespoon Tamari soy sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 2 teaspoon Sesame seeds
- 3 tablespoon Cooking oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 Eggs
Proteins (choose 1):
- 1.5 cups Steak (thinly sliced)
- 1.5 cups Ground beef
- 1.5 cups Tofu (cubed)
Veggies (choose at least 1):
Drink Pairing (optional):
- 4 Pale lager (OB, Cass, and Hite are popular Korean brands)
Instructions
Cook Rice
- For stovetop: empty short-grain rice into medium saucepan with 2 cups of water and rice vinegar. Bring to a rapid boil, cover, and simmer on low for 20 minutes.
- For rice cooker: add 2 cups of water and rice vinegar to short-grain rice and press start/cook.
- Continue with recipe while rice cooks...
Prep Ingredients
- Wash and dry your veggies and thinly slice or cut into matchsticks.
- Make bibimbap marinade: in a small bowl, combine the gochujang, tamari soy sauce, sesame oil, garlic, and honey.
- Prepare protein: rinse your protein and pat dry. Cut into bitesize or thinly sliced pieces and place in a medium bowl. Add half of the bibimbap marinade from the previous step and 1 Tbsp. water, saving the other half for serving. Marinate for 5-10 minutes.
Sauté Veggies
- Working in batches, lightly sauté mushrooms, shredded carrots, spinach, and/or zucchini in a little oil until softened. Season with salt and pepper. (Note: do not sauté cucumber, radishes, sprouts, or kimchi).
- Transfer to separate bowls and keep warm.
- (Optional) Lightly toast the sesame seeds on low for 30-60 seconds.
Cook Your Protein
- In a cast iron, grill pan, or saute pan, warm 1 Tbsp. of cooking oil on medium heat.
- Cook your protein until desired level of doneness (1-2 minutes per side for medium-rare). Remove from heat and keep warm.
Fry Your Eggs
- In a medium sauté pan, heat 1 Tbsp. of cooking oil on low until hot.
- Carefully crack each egg into a small bowl/cup and then add to the pan, keeping space between the 4 eggs. Season with salt and pepper and cook for 3-8 minutes (until desired doneness) until egg whites have set.
Assemble & Serve!
- Fluff the cooked medium-grain rice with a fork and divide between bowls.
- Arrange veggies and cooked protein on top of the rice. Top with a fried egg and a sprinkle of green onion/scallions and sesame seeds.
- Serve with a side of bibimbap sauce for extra flavor and spice!
- “Jal meokkesseumnida” Enjoy!
Notes
None
