“Korea is like New Orleans – it’s hard to find a bad plate of food,” Sunny says. “You can walk into any corner place and you’re guaranteed to get something new, flavorful, spicy.” Also on her must-eat list: bibimbap, the classic Korean dish of rice topped with meat, vegetables, fermented chile paste and an egg yolk. “It’s what people always get at a Korean place,” Sunny says. “The colors are crazy.” She sampled several versions of bibimbap around Seoul, including one that she swears could have fed six hungry people. Here’s her own take on the dish
| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 35 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds boneless beef rib-eye steak
- 2 tablespoons plus 2 teaspoons packed light brown sugar
- Pinch of red pepper flakes
- 1 clove garlic, finely grated
- 1/2 teaspoon finely grated peeled ginger
- 1/4 cup grated Vidalia or other sweet onion (use the largest holes on a box grater)
- 1/4 cup applesauce
- 2 teaspoons vegetable oil
- 1/3 cup soy sauce
- Freshly ground pepper
- For the vegetables and rice:
- 3 tablespoons vegetable oil
- 4 cups shredded or julienned carrots
- 1 pound shiitake or mixed wild mushrooms, stemmed and sliced
- Kosher salt
- 1 bunch spinach, stemmed and chopped
- 1 teaspoon apple cider vinegar
- 4 to 6 tablespoons gochujang (fermented chile paste)
- 6 cups cooked white rice, hot
- 2 cups thinly sliced red cabbage (use a mandoline if you have one)
- 2 scallions, thinly sliced on the bias
- 4 cups bean sprouts
- 1/4 cup kimchi, thinly sliced or chopped
- 4 large egg yolks
Instructions
- Prepare the beef: Freeze the beef 30 minutes, then slice paper-thin. Whisk the brown sugar, red pepper flakes, garlic, ginger, onion, applesauce, vegetable oil, soy sauce and a few grinds of pepper in a large bowl until the sugar dissolves. Add the beef and stir to coat; cover and refrigerate 2 hours.
- Preheat the oven to 375 degrees F. Place 4 dolsot stone bowls or two 10-to-12-inch cast-iron skillets in the oven to preheat, 30 minutes.
- Cook the beef: Heat a cast-iron grill pan over medium-high heat. Remove the beef from the marinade and shake off the excess. Add the beef to the pan (you may have to do this in batches-be careful not to overcrowd the pan or the beef will steam). Cook without moving the meat, about 2 to 3 minutes on the first side. Flip and cook 1 more minute. Remove to a plate and cover with foil.
- Cook the veggies: Combine 1 tablespoon vegetable oil and the carrots in a large skillet over medium-high heat. Cook, tossing, until the carrots are slightly tender but still crisp, just under 1 minute. Transfer to a large plate in a pile, leaving space for the other ingredients. Add 1 more tablespoon vegetable oil to the same pan; add the mushrooms and cook until they wilt and begin to brown slightly, about 2 minutes. Season with salt and transfer to the plate. Add the remaining 1 tablespoon vegetable oil and the spinach to the pan. Cook, stirring, until wilted, 1 minute, then add the vinegar and cook until completely evaporated, about 30 seconds. Place the spinach on the plate with the rest of the vegetables.
- Assemble the bibimbap: Mix the gochujang with 1 tablespoon water in a small bowl; set aside. Remove the preheated bowls or skillets from the oven to a heat-safe surface, like a wooden cutting board. Add equal amounts of hot rice to each pot. (The rice must be piping hot in order to cook the egg yolk when you stir it in.) Add equal amounts of the remaining ingredients to each bowl or skillet in piles, clockwise in order: beef, carrots, mushrooms, spinach, cabbage, scallions, bean sprouts and kimchi. Drop a dollop of the gochujang mixture in the center of each bowl or skillet, then drop the egg yolks right on top of it (1 yolk per individual bowl or 2 yolks per skillet). Serve immediately, while the rice is still sizzling, and stir to combine all of the ingredients before eating.
Reviews
very very tasty. Great flavor and really pretty. The rice did not get crispy around the edges which would’ve been more authentic. Definitely worth trying.
This was amazing. We substituted New York Strip Streak, left out the bean sprouts(weren’t available), and substituted sriracha for the gochujang. The meat was perfect. My wife had to put the extras away so we would stop eating it. Make this!!!
Simple? It has 24 ingredients!
Amazing! My boyfriend loved it too! I didn’t slice the beef quite paper thin. More like 1/8-1/4 inch. Lots of flavor and a good punch of spice. It even held up well as leftovers! I didn’t have the bowls mentioned so after cooking the beef, I wiped out my cast iron skillet and put it in the oven to heat up. I then prepared everything in the skillet as directed and we spooned out our individual portions. I will definitely be making this again.
I enjoy cucumber thinly sliced on top and Korean Potatoes on the side.