When I feel indecisive at a Korean Restaurant, Bibimbap is the Gopher’s go-to dish because it has everything in it ^^ There was a small, family-owned restaurant near the company I worked for. I ate there regularly, and a hot-pot bibimbap was my usual choice. I fondly remember chowing down the Bibimbap ’til the last bite ^^
Enjoy this recipe and share this yummy video with your friends ~
SIDE DISH PAIRING TIP: Korean cucumber salad
Total: 40 minutes Active: 30 minutes
MARINADE FOR BEEF
2 Tbsp. soy sauce
1 1/2 Tbsp. sesame oil
2 tsp. sugar
1 Tbsp. minced garlic
1 1/2 Tbsp. sake or white wine
freshly ground black pepper
1/4 pound ground beef (optional, Korean spicy pork is a great substitute)
1 1/2 cups zucchini, julienned
1 1/2 cups carrots, julienned
1 1/2 cups mushrooms, sliced
1 1/2 cups bean sprouts, rinsed
2 cups rice, steamed
2 eggs, yolk or sunny side up
salt and freshly ground black pepper
1/3 of the marinated beef
1/4 cup. gochujang (Korean chili pepper paste)
1Tbsp. water (adjust this amount to your preferred thickness of the sauce)
SOY SESAME SAUCE (an alternative non-spicy sauce)
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 tsp. sugar
1 tsp. minced garlic
1/2 green onion, thinly sliced
1. To make the marinade: Combine the ‘marinade for beef’ ingredients in a medium mixing bowl. Mix them together and add the ground beef. Coat the beef with the marinade and set aside.
2. Julienne the zucchini and the carrots. Slice the mushrooms.
3. Heat a large skillet over medium high heat. Add 2-3 teaspoons of the sesame oil to coat the pan. Add the mushroom to toast, about 5 minutes. Add a pinch of salt to season. Remove to a side dish. Repeat the same steps to saute the carrots. Remove to the side dish. Add the same amount of the oil and add the zucchini. Saute the zucchini, about 3 minutes. Add a pinch of salt to season. Remove to the side dish. Repeat the same steps to saute the bean sprouts. Remove to the side dish.
4. Add 1 teaspoon of the sesame oil and add the 2/3 of the marinaded beef. Cook it through, about 3 minutes. Remove to the side dish.
5. If making the gochujang sauce, add the remaining marinated beef to the skillet and cook it through, about 3 minutes. Add the rest of the gochujang sauce ingredients and cook until it bubbles up, about 2 minutes. Stir it often in order to avoid burning the gochujang. Lower the heat if necessary.
6. If making the soy sesame sauce: add the ‘soy sesame sauce’ ingredients in a small mixing bowl. Stir it. Set aside.
7. To assemble bibimbap, add 1 cup of steamed rice to a large bowl and top with the beef, zucchini, carrots, bean sprouts, gochujang or sesame sauce, and an egg yolk or sunny side-up egg. Finish it with a drizzle of sesame oil. Repeat the same steps for another serving.
8. To make dolsot bibimbap (hot pot bibimbap): brush 1 -2 teaspoons of sesame oil to coat the stone pot. Heat it over medium heat. While it’s heating up, assemble bibimbap following step seven. Let the rice get golden brown and crispy at the bottom, about 7 minutes.
* Use cast-iron or non-stick skillet if you don’t have a hotpot. Make sure not to overheat the pot, so the rice will crisp without burning.
9. Serve and enjoy ^^
If the soy sesame sauce is served, serve it separately so rice will stay crispy.
Bibimbap is a versatile dish so add any toppings of your choosing. Make a spring sprouts version with a mixture of sprouts. Make spicy pork bibimbap with my Korean spicy pork recipe.
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