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Bibimbap
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Savory marinated beef, crispy veggies, and a fried egg over rice in a vibrant Korean bibimbap bowl.
Ingredients:
  • 3 tablespoons soy sauce
  • 3 tablespoons white sugar
  • 5 tablespoons sesame oil, divided, or to taste
  • 1 tablespoon garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 0.5 pound beef brisket, thinly sliced, or to taste
  • 1 cup uncooked white rice
  • 1.5 cups water
  • 1 cup dried shiitake mushrooms
  • 1 small eggplant, cut into 1/4-inch slices
  • salt to taste
  • 1 small yellow squash, cut into 1/4-inch slices
  • 2 carrots, chopped
  • 1 cup broccoli florets
  • 1 cup bean sprouts
  • 2 eggs
  • 1.5 tablespoons rice vinegar
  • 4 leaves red leaf lettuce, cut widthwise into strips
  • 1 daikon radish, peeled and cut into matchsticks
  • 2 green onions, chopped
Instructions:
  • Combine soy sauce, sugar, sesame oil, garlic, and ginger in a bowl. Place beef brisket in the mixture and cover with plastic wrap. Refrigerate and marinate for 30 minutes.
  • Wash rice until water runs clear. Transfer to rice cooker and add 1 1/2 cups water. Cook on appropriate setting following manufacturer's guidelines until fluffy, 20-30 minutes. Keep on warm setting.
  • Soak mushrooms in a warm water bath for 20 minutes to rehydrate.
  • Sprinkle eggplant generously with salt all around and let it 'sweat' for approximately 10 minutes, then rinse thoroughly with cool water.
  • Press out the excess liquid from the soaked shiitake mushrooms, then cut them into 1/4-inch strips.
  • In a skillet over medium-high heat, sizzle 2 tablespoons of aromatic sesame oil. Cook mushrooms until they develop a delightful golden hue, approximately 4 minutes. Place in a covered plate to preserve their warmth.
  • Cook the eggplant in the same skillet until slightly softened for about 5 minutes, then transfer it to the plate with the mushrooms.
  • Sautee squash in the hot skillet until slightly tender, for about 5 minutes. Transfer to the plate with the eggplant and mushrooms to keep the vegetables warm.
  • Sauté carrots and broccoli in the skillet until just tender, for about 6 minutes. Then, transfer to the plate with the other vegetables.
  • - Bring a pot of water to a vigorous boil. - Cook sprouts for 2 minutes until tender yet crispy. - Drain in a colander and shock in ice water to halt cooking. - Drain.
  • In a hot skillet, cook marinated beef slices until beautifully browned on the outside and perfectly pink in the middle, for around 7 minutes.
  • In each bowl, layer 1 cup of cooked rice and drizzle with the remaining sesame oil and vinegar. Gently press down the rice to form a mound. Top with a bed of fresh lettuce. Arrange small portions of cooked mushrooms, eggplant, squash, carrots, and broccoli around the edges of the bowl. Finish by placing the beef in the center.
  • 1. Preheat the skillet over medium heat until it's nice and warm. 2. Crack the eggs into the skillet and sprinkle with a touch of salt. Cook until the whites are firm but the yolks are still delightfully runny, which should take around 3 minutes. 3. Gently place a perfectly sunnyside-up egg over the beef in each bowl and garnish with fresh radish and green onion.

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