Bibimbap: One of the most popular dishes in Korean cuisine, bibimbap is a nutritious dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce). It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in the oven) to make the rice on the bottom crunchy and keep the dish hot for a longer time.
Bulgogi: Literally meaning “fire meat,” bulgogi is thinly sliced marinated grilled meat–usually rib-eye or sirloin.
Gochujang: A spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.
| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 1 hr |
| Inactive: | 1 hr 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 1 hr |
| Inactive: | 1 hr 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Steamed white rice
- Bulgogi, recipe follows
- 1 carrot, julienned
- Bean sprouts, sauteed in a little sesame or peanut oil and seasoned with salt, for topping
- Spinach, sauteed in a little sesame or peanut oil and seasoned with salt, for topping
- 4 shiitake mushrooms, thinly sliced, sauteed in peanut oil and seasoned with salt
- 1 egg, cooked over easy
- 1 tablespoon sesame seeds
- 1 tablespoon dark sesame oil, plus more if desired
- Soy sauce, for topping
- Gochujang Paste, recipe follows
- 1 pound rib-eye
- 1/2 cup soy sauce
- 2 tablespoons finely chopped garlic
- 2 tablespoons light brown sugar
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons toasted sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon ground red pepper
- 1/4 teaspoon ground black pepper
- 2 scallions, thinly sliced
- 1 Korean or Asian pear, grated with juices
- 1/2 small white onion, grated or sliced
- One 20-ounce bottle lemon-lime soda, such as Sprite or 7-Up, optional
- 4 tablespoons gochujang
- 1 tablespoon sugar
- 2 teaspoons sesame oil
Instructions
- Put the rice in large, slightly shallow bowl. Arrange the Bulgogi with any cooking juices and the carrots, bean sprouts, spinach and mushrooms on top of the rice in separate piles so you can see each individual ingredient on the rice. Top with the egg. Sprinkle with the sesame seeds and drizzle with the sesame oil and soy sauce.
- When ready to eat, mix the ingredients together with some Gochujang Paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and Gochujang Paste, to taste.
- Place the rib-eye in the freezer for about 30 minutes so that it is easier to slice. When partially frozen, thinly slice into strips. Set aside.
- Whisk together the soy sauce, garlic, brown sugar, sesame seeds, sesame oil, ginger, honey, red pepper, black pepper, scallions, pear, onion and lemon-lime soda, if using, in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour and up to overnight; it is best if marinated overnight.
- Heat a grill to high. Remove the beef from the marinade and grill for 1 to 2 minutes per side. Set aside until ready to compile the bibimbap.
- Combine the gochujang, sugar and sesame oil in a small bowl. Mix well.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 661 |
| Total Fat | 41 g |
| Saturated Fat | 13 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Sugar | 32 g |
| Protein | 30 g |
| Cholesterol | 117 mg |
| Sodium | 2495 mg |
| Serving Size | 1 of 4 servings |
| Calories | 661 |
| Total Fat | 41 g |
| Saturated Fat | 13 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Sugar | 32 g |
| Protein | 30 g |
| Cholesterol | 117 mg |
| Sodium | 2495 mg |
Reviews
Did anyone clean up the recipe a bit, so that it makes sense, step by step? My first time trying Bibimbap
The editing on this recipe is horrendous. Beginning at step 8, the instructions are a mess.
Not a review but a question..is Gochuchang paste the same thing as the marinade for the meat or just a sauce I drizzle on the top?
I love this recipe. Ive used bok choy in place of cabbage and thrown in some sautéed shitake mushrooms. Its now in our regular rotation.
Can anyone tell me when to add the 7UP? seems like a weird ingredient-thanks
Delicious
Excellent recipe – Spiceberry Home has the granite stone bowls needed for this recipe on their website.
I have made this twice now and sent this recipe to possibly 5 people after they tasted it. I also marinated the beef for 3 days and the meat is impossibly tender and flavorful. So delicious! I’m also glad I have the gojuchang now.
SO worth the extra trip to the Asian market. Fantastic recipe
Great recipe! I vary the vegetables, depending on what I have, and top it off with some thin strips of cucumber, nori, and chopped peanuts.