Bibimbap is a Korean rice dish, classically served in a hot stone bowl so the rice gets a nice crust. In her version, Molly sears the rice to give it that feel. She makes bibimbap at least once a week since it’s so easy to top rice with ingredients and some gochujang and make it crave-able. This version has sweet and salty steak, kimchi, carrots, sunny side egg and gochujang sauce. It’s a colorful bowl of comforting goodness.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 2 large cloves garlic, minced
- 1/4 medium yellow onion, grated
- Kosher salt
- 1 pound skirt steak or filet mignon, cut crosswise into 1/4-inch strips
- 1 tablespoon neutral oil
- 2 tablespoons neutral oil
- 6 cups warm cooked short-grain white rice, seasoned with salt
- 1 teaspoon neutral oil
- 3 medium carrots, peeled and julienned
- Pinch of kosher salt
- Neutral oil, for drizzling
- 4 large eggs
- 3/4 cup gochujang
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar
- Store-bought kimchi
- 2 scallions, light and dark green parts, sliced
- Toasted sesame seeds
Instructions
- For the beef: In a medium mixing bowl, whisk together the soy sauce, brown sugar, garlic, grated onion and a good pinch of salt. Add the beef and stir to combine. Set aside to marinate while you cook the rice.
- For the crispy rice: Heat the neutral oil in a large, cast-iron pan over medium-high heat. Add the rice and distribute into an even layer. Cook until the rice just starts to sizzle, then reduce the heat to medium-low. Continue to cook, allowing the rice to sizzle for 10 to 11 minutes to achieve a nice, golden crust.
- For the carrots: Heat the neutral oil in a separate, large nonstick pan over medium heat. Add the carrots and a good pinch of salt. Stir-fry for 4 to 5 minutes until the carrots are cooked through and caramelized. Remove to a bowl and set aside.
- To cook the eggs: Into the same pan that the carrots were cooked, add a drizzle of neutral oil and heat over medium. Crack the eggs into the pan, being careful not to break the yolks. Fry for 4 to 5 minutes until the whites are set but the yolks remain soft. Carefully slide the eggs onto a plate and wipe clean the pan.
- To cook the beef: Into the same pan that the eggs were cooked, heat the neutral oil over medium-high. Add the marinated beef and cook for 5 to 7 minutes, stirring often, until browned. Remove from the heat and set aside.
- For the sauce: In a small mixing bowl, whisk together the gochujang, sesame oil, brown sugar and 1 tablespoon water until smooth. Set aside.
- To assemble: Add the crispy rice to a serving bowl. Top with a spoonful of the carrot, kimchi and beef and a fried egg. Drizzle the gochujang sauce on top and garnish with a sprinkle of scallions and toasted sesame seeds. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1713 |
| Total Fat | 48 g |
| Saturated Fat | 10 g |
| Carbohydrates | 259 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 57 g |
| Cholesterol | 260 mg |
| Sodium | 2765 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1713 |
| Total Fat | 48 g |
| Saturated Fat | 10 g |
| Carbohydrates | 259 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 57 g |
| Cholesterol | 260 mg |
| Sodium | 2765 mg |
Reviews
OMG! Molly you did it! This recipe is great. Like another reviewer, I used some additional things. I did do everything in the recipe and the sauce was the BOMB. I added some radishes, sautee’d mushrooms in the same pan as the carrots and added chopped cucumbers. I put the ingredients on a platter and rice in a serving bowl for everyone to make their own with the ingredients they wanted. I no longer have the need to go to a Korean restaurant, My kitchen became one today. Thanks Molly, once again, you did not let me down..
In true bibimbap fashion, I used what I had on hand – rotisserie chicken, carrot, onion and red cabbage. The crispy rice worked great, and everything was delicious.