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Bibimbap! (Korean Rice Bowl)

Bibimbap! (Korean Rice Bowl)

A delicious and vibrant Korean rice bowl with a mix of vegetables and marinated beef, topped with a flavorful Bibimbap sauce.
Print Recipe Pin Recipe
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
  • Bowls

Ingredients
  

Rice

  • 4 cups cooked white rice preferably short grain

Eggs and Seeds

  • 2 teaspoon sesame seeds

Korean Beef & Marinade

  • 250 g beef tenderloin or thick steak very finely sliced
  • ¼ green apple grated using box grater
  • 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 large carrots cut into 5 x 0.5cm batons
  • 2 large zucchini cut into 5 x 0.5cm batons
  • 1 bunch spinach cut into 5cm lengths
  • 8 large dried shiitake mushrooms
  • 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 garlic 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.
  • Simmer beansprouts in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water.
  • 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

This recipe includes various components that can be made ahead and kept for meal prep. Everything is meant to be served 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 beef, Bibimbap, Bibimbap Sauce, Korean Rice Bowl, Rice, Vegetables
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