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Korean Bibimbap | Marinated Ribeye with Vegetables

Korean Bibimbap | Marinated Ribeye with Vegetables

★★★★★ 5 from 1 review

Description

If you're looking for something exotic but still close to steak, starch, and vegetables, look no further than the bibimbap. This incredibly popular and delicious dish is comprised of marinated ribeye, crispy rice, and an assortment of, in this case, non-pickled vegetables that make this recipe user friendly, a crowd pleaser, and one to try.

 

Ingredients

Scale

Bulgogi & Marinade:

  • 1.5 pounds thick cut rib-eye steak
  • 1/2 cup soy sauce
  • 1 Korean pear, grated with juices
  • 2 tbsp. garlic, finely chopped
  • 1/2 small white onion, grated
  • 1 tbsp. grated fresh ginger
  • 2 tbsp. light brown sugar
  • 1 tbsp. honey
  • 2 tbsp. sesame seeds, toasted
  • 2 tbsp. sesame oil
  • 1/4 tsp. ground black pepper
  • 2 green onions, thinly sliced
  • 1 (20-ounce) bottle Sprite

Sauce:

  • 4 tbsp. gochuchang or Asian red chili sauce
  • 1 tbsp. sugar
  • 2 tsp. sesame oil

Vegetables & Eggs:

  • 2 cups bean sprouts, parboiled
  • 2 bunches fresh spinach
  • 4 shiitake mushrooms, thinly sliced
  • 2 carrots, julienned
  • 4 tbsp. peanut oil, divided
  • 4 eggs, (one per serving)

Extras:

  • 1 tbsp. sesame seeds
  • 1 tbsp. sesame oil
  • Kosher salt
  • Soy sauce, to taste
  • Steamed white rice
  • Korean Bibimbap Stone Bowls (Not necessary but will give you that traditionally crispy rice at the bottom! Slowly heat bowls in the oven or on the stove.)

Instructions

For the Bulgogi:

  1. In a large bowl, whisk together the soy sauce, Korean pear, garlic, white onion, ginger, brown sugar, honey, sesame seeds, sesame oil, black pepper, green onions, and Sprite.
  2. Add the thinly sliced steak and mix so that the meat is covered by the marinade.
  3. Cover and refrigerate for at least an hour or better, overnight.
  4. When ready to cook, heat grill to high. (You can use a grill pan or skillet.)
  5. Working in batches with tongs, grill meat for 1 to 2 minutes per side.
  6. Remove from heat, set aside, and cover until ready to compile Bibimbap.

Sauce:

  1. Combine sauce ingredients in a small bowl.
  2. Mix well.

Vegetables & Eggs:

  1. Sauté the bean sprouts in a little sesame oil (or peanut oil if you prefer) and season with salt. Set aside. Repeat in same pan for the spinach, mushrooms, and carrots. Set aside.
  2. Again in the same pan, fry each egg, sunny side up. Season with salt. (Add some additional peanut oil if needed).

Assembly:

  1. Divide cooked rice among four hot stone bowls or individual serving bowls. (The heat from the stone bowl will create a delicious layer of crispy rice!)
  2. Drizzle with sesame oil and soy sauce.
  3. Place bulgogi (with any juices) and veggies on top of rice arranging so you can see each item individually.
  4. Put the egg on top.
  5. Spoon over a tablespoon or two of sauce and sprinkle with sesame seeds.
  6. When ready to eat, mix all ingredients together.
  7. If you have a hot stone bowl, be sure to preheat in the oven while prepping ingredients. Put it in a cold over and set oven to 350ºF. Allow to preheat with bowls in the oven, bowls are ready when oven is preheated.

 

Notes

  • Place rib-eye in freezer for about 30 minutes so that it is easier to slice thinly. (It's easier to cut when partially frozen, a good tip for bacon as well!) Remove from freezer and slice very thinly, about 1/8 inch thick.
  • Looking for a hot stone bowl? You can get one here!

Find it online: https://feastandflight.com/dinner/korean-bibimbap-marinated-ribeye-with-vegetables/