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Bibimbap

Print Recipe
Course Main Course
Cuisine Korean

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Ingredients
  

  • 4 servings cooked rice
  • 4 eggs fried sunny side up
  • Cho-gochujang sauce you can use store-bought or make your own using this recipe
  • neutral oil for cooking vegetables
  • toasted sesame oil and sesame seeds to garnish

Simple Bulgogi

  • 1 lb thinly sliced rib eye
  • 1 small onion thinly sliced
  • 2 green onions chopped into 1 inch strips
  • 1 tbsp minced garlic
  • 3 tbsp brown sugar
  • 1 single serving container of apple sauce
  • 4 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp mirin
  • 1 tbsp honey
  • 1/4 tsp black pepper

Mushroom Topping

  • 2 cup sliced mushrooms
  • 1 tbsp soy sauce
  • 1/2 tbsp sugar

Carrot Topping

  • 2 cup carrots chopped into matchsticks
  • 1 tsp sesame oil
  • 1 tsp minced garlic

Spinach Topping

  • 8 oz baby spinach
  • 1 tsp minced garlic
  • 1 tsp sesame oil

Cho-gochujang Sauce

  • 1/2 cup red pepper paste available at Asian markets and labeled "Gochujang"
  • 2 tbsp soy sauce
  • 1.5 tbsp toasted sesame oil
  • 3 tbsp honey or agave syrup
  • 2 tbsp rice wine vinegar
  • 1 garlic clove grated or 1/2 tsp garlic powder
  • 1 green onion thinly sliced
  • water one tbsp at a time to thin out the sauce

Instructions
 

Make the bulgogi beef

  • Add ingredients for bulgogi into a bowl (beef, garlic, soy sauce, brown sugar, mirin, honey, black pepper, apple sauce) and mix until the beef slices are evenly coated with the sauce. Add sliced onions and green onions and mix. Set aside to marinate while you cook the vegetable toppings.

Cook the toppings

  • In a heated pan, add about a tablespoon of neutral oil and saute carrots until softened (about 4-5 minutes). Add garlic, sesame oil, and salt and mix until the garlic has cooked (about 1 minute). Transfer to a large platter.
  • Do the same thing with the spinach. Add a tablespoon of oil to a heated pan and saute spinach until it wilts down (about 1-2 min). Add garlic, sesame oil, and salt and mix until the garlic has cooked (about 1 minute). Transfer to a large platter.
  • To the same pan, add mushrooms and saute without oil. Once mushrooms are darkened and cooked down, add soy sauce and sugar. Mix to ensure mushrooms are coated in the sauce then transfer to a large platter.
  • Next add the bulgogi to the pan and cook until the meat is no longer red. Transfer to a plate.

Assemble the bibimbap

  • Scoop a serving of rice to the center of a wide bowl. Add the vegetable toppings (about ¼ cup of each) around the rice, then place a sunny side egg over the rice. Drizzle with sesame oil and add desired amount of cho-gochujang (I recommend starting with 1 tbsp if this is your first time).
  • Garnish with sesame seeds and serve immediately.
Keyword Cremini Mushrooms, mushroom