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Recipes

Bibimbap

Ingredients

½ cup reduced-sodium soy sauce
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
2 teaspoons grated peeled ginger
400g boneless beef rib-eye steak
3 tablespoons toasted sesame oil, divided
8 mixed grain rice (from 2½ cups dry rice)
8 fried eggs
Sesame-Pepper Bean Sprouts
Carrots
Garlicky Spinach
Mushroom
Cucumber
Wakame
Date-Gochujang Sauce

Instructions

For 8 Serving

Step 1 – BULGOGI
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

Step 2 – CRISP RICE AND ASSEMBLY
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.

Step 3
Meanwhile, heat ½ tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.

Step 4
Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.