Description
An utterly delicious Korean meal made from rice, vegetable side dishes, beef, fried eggs, and gochujang sauce.
From Erica Kastner of Buttered Side Up.
Ingredients
- Avocado Oil Or Ghee, For Frying
- FOR THE BEEF:
- 8 ounces, weight Beef Steak (Sirloin Or NY Strip Work Well), Thinly Sliced Against The Grain
- 2 Tablespoons Soy Sauce
- 4 teaspoons Sugar
- 4 teaspoons Sesame Oil
- 4 teaspoons Mirin
- 2 Tablespoons Finely Sliced Scallions
- 2 teaspoons Minced Garlic
- 2 teaspoons Toasted Sesame Seeds
- Salt And Pepper, to taste
- FOR THE RICE:
- 2 cups Short Grain Fish
- 2 cups Water
- 2 teaspoons Salt
- FOR THE SPINACH:
- 6 cups Baby Spinach
- 1 Tablespoon Finely Sliced Scallions
- 1 teaspoon Minced Garlic
- 2 teaspoons Toasted Sesame Seeds
- Salt And Pepper, to taste
- FOR THE ZUCCHINI:
- 1 Medium Zucchini, Julienne Or Thinly Sliced
- 2 teaspoons Salt
- 1 Tablespoon Thinly Sliced Scallions
- ½ teaspoons Minced Garlic
- 1 teaspoon Sesame Oil
- ½ teaspoons Toasted Sesame Seeds
- FOR THE MUSHROOMS:
- 4 ounces, weight Shiitake Mushrooms, Thinly Sliced
- Salt To Taste
- FOR THE CARROTS:
- 2 Medium Carrots, Julienne
- Salt And Pepper, to taste
- FOR THE BIBIMBAP SAUCE:
- 1 Tablespoon Gochujang (고추장)
- 1 teaspoon Cane Sugar
- 2 teaspoons Toasted Sesame Oil
- 1 teaspoon Soy Sauce
- FOR SERVING:
- 4 Fried Eggs
- Kimchi (김치)
Preparation
For the beef:
Place the beef, soy sauce, sugar, sesame oil, mirin, scallions, garlic, sesame seeds, salt, and pepper in a shallow dish. Mix well. Cover and refrigerate while you prepare the other ingredients.
For the rice:
Rinse the rice under cold water in a fine mesh sieve until the water runs clear. Place rice, water, and salt in a heavy-bottomed saucepan over high heat. Bring to a boil. Stir once, turn the heat down to low, cover, and cook until completely tender, about 15–20 minutes.
For the spinach:
Bring a medium pot of water to a boil. Add spinach and cook for 30 seconds. Drain through a fine-mesh sieve. Run under cold water. Squeeze out the excess water.
Place the spinach in a small bowl and mix with scallions, garlic, sesame oil, sesame seeds, and salt and pepper to taste.
For the zucchini:
Lay the zucchini out on a plate in a single layer. Sprinkle with the salt and set aside to sweat for 10–15 minutes. Squeeze out the excess water.
Place the wrung-out zucchini in a small bowl and mix with the scallions, garlic, sesame oil, and sesame seeds.
Heat a large cast iron skillet over high heat. Add 2 teaspoons avocado oil or ghee. Add zucchini mixture and sauté until becoming soft, only about 2 minutes. Remove to a plate or bowl.
For the mushrooms:
Wipe out the pan with a wet paper towel and tongs (do not hold the paper towel with your fingers or you could get burned from the steam). Add more avocado oil if needed, and toss in mushrooms. Season to taste with salt. Sauté until tender, about 5 minutes. Remove to a plate or bowl.
For the carrots:
Wipe out the pan with a wet paper towel and tongs. Add more avocado oil if needed, and toss in the carrots. Season to taste with salt and pepper. Sauté until tender crisp, about 3–4 minutes. Remove to a plate or bowl.
Meanwhile, finish cooking the beef. Wipe out the pan with a wet paper towel and tongs. Add more avocado oil if needed. Dump in the beef along with all of the marinade. Sauté until beef is no longer pink. Be careful not to overcook!
For the bibimbap sauce:
Whisk gochujang, sugar, toasted sesame oil, and soy sauce. Whisk to dissolve the sugar.
To serve, get yourself a bowl of hot rice. Spoon some bibimbap sauce on top. Place a fried egg in the middle. Arrange the vegetables, beef, and kimchi neatly around the egg.
Stir everything all together just before eating. Enjoy!
Recipe adapted from Korean Bapsang.
Note: If gluten-free, substitute tamari or coconut aminos for soy sauce. Gochujang, kimchi, and mirin are traditionally gluten-free but some store-bought brands may have added wheat, so check the labels!
