I wish I could discover a recipe for Korean bibimbap since I adore its spicy, flavorful flavor. This is what I found after doing some research online and speaking with several Korean friends. I sincerely hope you savor it as much as I have! Simply combine everything in the dish before eating, then consume with Korean hot chile sauce!
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
| Yield: | 2 bowls |
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons white sugar
- 5 tablespoons sesame oil, divided, or to taste
- 1 tablespoon garlic, minced
- 1 teaspoon minced fresh ginger root
- ½ pound beef brisket, thinly sliced, or to taste
- 1 cup uncooked white rice
- 1 ½ cups water
- 1 cup dried shiitake mushrooms
- 1 small eggplant, cut into 1/4-inch slices
- salt to taste
- 1 small yellow squash, cut into 1/4-inch slices
- 2 carrots, chopped
- 1 cup broccoli florets
- 1 cup bean sprouts
- 2 eggs
- 1 ½ tablespoons rice vinegar
- 4 leaves red leaf lettuce, cut widthwise into strips
- 1 daikon radish, peeled and cut into matchsticks
- 2 green onions, chopped (Optional)
Instructions
- Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
- Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer’s instructions; cook until tender, 20 to 30 minutes. Keep warm.
- Place mushrooms in a bowl of warm water. Soak for 20 minutes.
- Coat eggplant with salt on all sides and allow to ‘sweat,’ about 10 minutes. Rinse with cool water.
- Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
- Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
- Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
- Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
- Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
- Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
- Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
- Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.
- If you can get to a Korean market, the prices on the listed items are much lower than in a conventional grocery store.
- I would like to try this with kosari (fern brakes) sometime, as I love the flavor, but I haven’t undertaken the seemingly daunting task of preparing the dried ones as of yet.
Nutrition Facts
| Calories | 1358 kcal |
| Carbohydrate | 185 g |
| Cholesterol | 233 mg |
| Dietary Fiber | 24 g |
| Protein | 40 g |
| Saturated Fat | 13 g |
| Sodium | 1666 mg |
| Sugars | 36 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |