Bibimbap! (Korean Rice Bowl)

Recipe from recipetineats.com

Bibimbap Sauce

Ingredients

4 tbsp gochujang paste

2 tbsp mirin

2 tbsp rice vinegar

1.5 tsp soy sauce

3 tsp white sugar

1 garlic clove, finely grated

2.5 tsp sesame oil, toasted

Instructions

In a small bowl, mix all sauce ingredients until the sugar is dissolved.

Korean Beef & Marinade

Notes: For the finest slices, freeze the beef for 30-60 minutes until firm but not rock solid before slicing.

Ingredients

250 g/8oz beef tenderloin or thick steak, very finely sliced

1/4 green apple, grated

3 garlic cloves, minced

1 tsp minced ginger

1 tbsp soy sauce

1 tbsp honey

2 tsp sesame oil, toasted

2 tsp vegetable oil

Instructions

In a bowl, mix together the grated apple, minced garlic, ginger, soy sauce, honey, and toasted sesame oil to create the marinade.

Add the finely sliced beef to the marinade, ensuring it's well-coated. Let it marinate for at least 30 minutes, or overnight for more flavor.

Heat 2 tsp of vegetable oil in a large skillet over high heat.

Allow any excess marinade to drip off the beef, then add it to the hot skillet.

Cook for 3-4 minutes until the beef is cooked through and has some caramelized bits, then remove from the skillet.

Preparing the Vegetables

Notes: For extra seasoning, you can salt the carrots and zucchini. Place them in separate bowls, sprinkle each with 1/4 tsp salt, toss, let sit for 20 minutes, then drain any excess liquid before cooking.

Ingredients

8 dried shiitake mushrooms, large

2 carrots, large, cut into 5 x 0.5cm/2 x 1/5″ batons

2 zucchini, large, cut into 5 x 0.5cm/2 x 1/5″ batons

1 bunch of spinach, cut into 5cm/2″ lengths

4 cups bean sprouts

2 tsp garlic, minced

8 tsp vegetable oil, separated

1/2 tsp salt

1.5 tsp soy sauce

1/4 tsp fish sauce (or soy sauce)

1/4 tsp white sugar

A splash of toasted sesame oil

2 tsp toasted sesame oil

Instructions

Soak shiitake mushrooms in boiling water for 30 minutes until rehydrated. Squeeze out excess water and slice.

Heat 2 tsp oil in a skillet. Cook mushrooms for 2 minutes. Add 1.5 tsp soy sauce, 1/4 tsp sugar, and 1/2 tsp garlic. Stir for 1 minute, then remove.

In the same skillet, add 2 tsp oil and cook carrots until just tender (5-8 minutes). Remove from skillet.

Add 2 tsp oil and cook zucchini for 4 minutes. Remove from skillet.

Heat 2 tsp vegetable oil with a splash of sesame oil. Sauté spinach until wilting. Add 1/2 tsp garlic and salt to taste, stir, then remove. Squeeze out excess liquid when cool.

Simmer beansprouts in water for 5 minutes or steam for 3 minutes until floppy. Drain, cool under cold water, and squeeze out excess liquid. Mix with 2 tsp sesame oil, 1 tsp garlic, and 1/4 tsp fish sauce.

Assembly

Notes: Traditionally served with short-grain white rice, which is stickier and easier to eat with chopsticks.

Ingredients

4 cups cooked white rice, warm

4 eggs

2 tsp sesame seeds

Sesame oil, for drizzling

Instructions

Fry the eggs to your liking; runny yolks are recommended.

Divide the warm rice into four bowls.

Artfully arrange the cooked beef and various vegetables on top of the rice.

Place a fried egg in the center of each bowl.

Sprinkle with sesame seeds and drizzle with a little extra sesame oil.

Serve immediately with the Bibimbap Sauce on the side for each person to add to their taste.