Bibimbap
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
689 kcal
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Course
Main Course
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Cuisine
Korean
Bibimbap
Description
Bibimbap combines steamed short-grain white rice with a medley of seasoned vegetables and tender marinated beef. The beef tenderloin is thinly sliced and marinated using light soy sauce, grated green apple for sweetness and tenderizing, garlic, honey, and toasted sesame oil to enhance its flavor before quick cooking for caramelized edges. Vegetables such as rehydrated shiitake mushrooms, julienned carrot and zucchini, fresh spinach, and bean sprouts are cooked separately with seasonings for balanced textures and savory notes.
The dish is finished with a homemade bibimbap sauce made from gochujang, mirin, rice vinegar, soy sauce, sugar, garlic, and toasted sesame oil, offering a spicy, tangy, and slightly sweet complement. Assembly involves placing rice in bowls topped with the beef, assorted vegetables, a fried egg, and a drizzle of sauce, which diners mix before eating.
Bibimbap is versatile for meal prep or served fresh as a mix of warm and cold components providing varied flavors and mouthfeel. Marinating the beef ahead and prepping vegetables in advance make it convenient. Short-grain rice helps hold the toppings together and can be substituted with sushi rice or preferred white rice varieties. Dried shiitake mushrooms yield a concentration of umami flavors, and authentic gochujang paste can be sourced from Asian markets.
Ingredients
- 4 cups white rice preferably short grain (Note 1, cooked
- 4 egg
- 2 tsp sesame seeds
Korean Beef & Marinade:
- 250 g/8oz beef tenderloin very finely sliced (subs, Note 2, or thick steak
- 1/4 green apple , grated using box grater (Note 3)
- 3 garlic minced, cloves
- 1 tbsp soy sauce , light or all purpose (Note 4)
- 1 tbsp honey (or brown sugar)
- 2 tsp sesame oil , toasted (Note 9)
Vegetables:
- 2 carrot large, cut into 5 x 0.5cm/2 x 1/5" batons
- 2 zucchini , large, cut into 5 x 0.5cm/2 x 1/5" batons
- 1 spinach cut into 5cm/2" lengths, bunch
- 8 dried shiitake mushrooms , large (Note 5)
- 4 cups bean sprout
- 2 tsp garlic , minced (3 cloves)
- 8 tsp vegetable oil , separated
- 1/2 tsp salt
- 1.5 tsp soy sauce , light or all purpose (Note 4)
- 1/4 tsp fish sauce (sub soy)
- 1/4 tsp white sugar
- sesame oil , toasted (Note 9)
Bibimbap Sauce:
- 4 tbsp gochujang paste (Note 6)
- 2 tbsp mirin (Note 7)
- 2 tbsp rice vinegar (Note 8)
- 1.5 tsp soy sauce (Note 4)
- 3 tsp white sugar
- 1 garlic finely grated, clove
- 2.5 tsp sesame oil , toasted (Note 9)
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 tsp 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:
- Shiitake: Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.
- Carrot and Zucchini salting (optional, Note 10): Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.
Cook Vegetables:
- Get 2 skillets going if you can!
- Shiitake: Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
- Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
- Zucchini: Cook as with carrot for 4 minutes.
- Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt. Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.
- Beansprouts: Simmer 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 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
- Vegetables can cool, they are meant to be at room temp or slightly warm.
Assemble:
- Fry eggs in a skillet to your taste (I like mine with runny yolks).
- Place warm rice in bowls.
- Top with vegetables and beef, as pictured in post, then lastly, the egg.
- Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!
Notes
- Use short-grain white rice or sushi rice for best texture and ease of eating with chopsticks.
- Finely slice beef after partially freezing to get thin 'Asian style' slices suitable for quick cooking.
- Grated green apple in the marinade adds sweetness and tenderizes the beef.
- Use dried shiitake mushrooms soaked in boiling water to intensify mushroom flavor; fresh mushrooms can substitute but lack the same depth.
- Gochujang is key for authentic bibimbap sauce; look for it in Asian grocery stores.
- Marinate beef 30 minutes to overnight for best flavor penetration.
- The dish stores well for 4-5 days and is good cold or reheated, making it excellent for meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Calories | 689cal | 34% |
| Carbohydrates | 73g | 24% |
| Protein | 27g | 54% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 207mg | 69% |
| Sodium | 1021mg | 43% |
| Potassium | 930mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 5575IU | 112% |
| Vitamin C | 35mg | 39% |
| Calcium | 100mg | 10% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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