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Bibimbap
Bibimbap
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
120 minutes
Prepare Bibimbap components in advance - fluffy or crispy rice, namul vegetables, stir-fried beef, runny egg, and spicy gochujang sauce for a customizable Korean favorite.
Ingredients:
  • For the gochujang sauce
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons minced garlic
  • 2 teaspoons rice vinegar
  • For the spicy cucumber namul
  • 12 ounces (4 to 5) Persian cucumbers
  • 1/2 teaspoon kosher salt
  • 1 large clove garlic, grated
  • 1 (1/2-inch) piece fresh ginger, grated
  • 1 green onion, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochugaru (Korean chili flakes), or to taste
  • 1 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • For the spinach namul
  • 1 1/2 teaspoons kosher salt, divided
  • 1 pound baby spinach
  • 2 green onions, thinly sliced
  • 1 clove garlic, grated
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons toasted sesame oil
  • 1 1/2 teaspoons toasted sesame seeds
  • 1/4 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • For the bean sprout namul
  • 1/2 pound fresh mung bean sprouts
  • 1/2 green onion, thinly sliced
  • 1/2 teaspoon grated ginger
  • 1 1/2 tablespoons toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • For the rest of the bibimbap
  • 2 cups short-grain white rice
  • 2 1/2 cups water
  • 8 ounces boneless steak (such as rib eye or sirloin)
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons mirin
  • 2 tablespoons plus 1 teaspoon neutral oil, such as canola, divided
  • 2 small carrots, peeled and julienned
  • 6 ounces fresh shiitake mushrooms, stems discarded and caps sliced
  • 6 large eggs
Instructions:
  • Prepare the gochujang sauce by mixing all sauce components in a small bowl and stirring until velvety. Chill, covered, in the refrigerator for up to 5 days before serving.
  • Prepare the cucumber namul by thinly slicing the cucumbers to 1/8 inch thickness and gently mixing with salt. Let sit for 30 minutes to remove excess water. Drain, rinse, and gently pat dry with a paper towel to remove remaining water. Mix with garlic, ginger, green onion, rice vinegar, gochugaru, sugar, and sesame oil. Adjust salt to taste. Chill in a covered container in the fridge for up to a day before serving.
  • To prepare the spinach namul, start by boiling a large pot of water and setting up an ice bath. Season the boiling water with 1 teaspoon of salt. Quickly blanch the spinach for 30 seconds, then transfer it to the ice water bath to halt the cooking process. Once cooled, thoroughly drain and squeeze out excess liquid. Mix the spinach with green onions, garlic, soy sauce, sesame oil, sesame seeds, remaining 1/2 teaspoon salt, sugar, and pepper. Adjust seasoning to taste. Chill the namul in a covered container in the fridge for up to a day before serving.
  • Prepare the bean sprout namul: Boil a large pot of water, using the same water from blanching the spinach. Cook the bean sprouts for 3 minutes, then transfer to an ice bath to cool. Drain thoroughly and mix with green onion, garlic, ginger, sesame oil, sesame seeds, and salt. Adjust salt to taste. Chill in a covered container in the fridge for up to a day before serving.
  • Prepare the rice: Place the rice in a medium bowl and cover it with water. Gently agitate the rice with your hands to release excess starch until the water turns cloudy. Discard the cloudy water. Repeat rinsing with fresh water at least 3 times until the water runs clear. Soak the washed rice in fresh water for 30 minutes. Drain the rice and transfer to a deep, heavy-bottomed pot. Add 2 1/2 cups of water, cover with a lid, and bring to a boil over medium-high heat. Cook for 5 minutes. Reduce the heat to low and simmer for about 15 to 17 minutes, or until the rice is tender and the water is absorbed. Let the rice sit, covered, for 10 minutes off the heat before serving.
  • Prepare the beef: Slice the beef thinly into 2-inch strips. In a bowl, mix together soy sauce, sugar, sesame oil, mirin, and garlic. Add the beef, ensuring it's well coated, then marinate for 20 minutes.
  • Heat a wok or large skillet over high heat. Sauté carrots in 2 teaspoons of oil until slightly charred but still crisp-tender. Season with salt and set aside. Sauté shiitake mushrooms in another teaspoon of oil. Pat dry marinated beef, sauté in a teaspoon of oil until browned. Combine with carrots and mushrooms on a platter.
  • For perfectly cooked eggs, heat 1 tablespoon of neutral oil in a nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry them sunny side up, spooning the hot oil over the whites until cooked through. Cook in batches of 3, transferring them to a plate as you go and adding more oil if necessary. Feel free to swap with poached eggs or incorporate 1 raw egg yolk per serving as a tasty alternative.
  • Serve this delectable bibimbap by layering rice in individual bowls, adding each topping to its own section on top of the rice, creating an open space in the center. Gently place a single egg in the middle and drizzle with flavorful gochujang sauce. When ready to enjoy, crack the yolk, mix all ingredients together, and add more sauce if desired. For best taste, refrain from mixing leftovers but store components separately in the fridge for up to 3 days. If you loved this dish, share your feedback below!

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