Have you ever heard of Bibimbap? Did you know it is Korean?
For people who have had Korean food, they all say the same thing: they LOVE Korean food! Korean BBQ, bulgogi, and of course kimchee, this cuisine is enchanting more and more followers every day.
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.
In Korean, "bibim" describes the combination of various ingredients and "bap" means rice. Bulgogi is the typical meat served with bibimbap. Breaking it down, bulgogi translates to "fire meat" in Korean. Meat is sliced thinly and then cooked over high heat on the grill or BBQ.
This recipe is ingredient heavy, but many things you may already have on hand. The preparation is simple so don't be intimidated. It's easiest to use a food processor to do most of the grating, but if not, a box greater works well. I love this one from Microplane. (Be careful, you will cut yourself. If you like, here's the link for the same box grater, but the one that comes with a protective glove. ) If you can, marinate the meat overnight, and then prepare the additions and sauce before grilling the meat.
Another fun but non necessary component to Korean bibimbap? Korean stone bowls. We received these as a wedding present and love to use them from more than just bibimbap. These stone bows can be heated up in the oven or on the stove and will stay warm for quite a long time. When they are hot, you can add rice that will sizzle into a crispy layer, similar to that of paella. Or, you can even cook raw ingredients like thinly sliced meat with raw egg and some egg noodles, stirring constantly to cook using the heat from the bowl.
If you don't have special stone bowls, any bowl or plate will work just fine.
📖 Recipe
Korean Bibimbap | Marinated Ribeye with Vegetables
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: Serves 4
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
Bulgogi & Marinade:
- 1.5 pounds thick cut rib-eye steak
- ½ cup soy sauce
- 1 Korean pear, grated with juices
- 2 tbsp. garlic, finely chopped
- ½ 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
- ¼ 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:
- 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.
- Add the thinly sliced steak and mix so that the meat is covered by the marinade.
- Cover and refrigerate for at least an hour or better, overnight.
- When ready to cook, heat grill to high. (You can use a grill pan or skillet.)
- Working in batches with tongs, grill meat for 1 to 2 minutes per side.
- Remove from heat, set aside, and cover until ready to compile Bibimbap.
Sauce:
- Combine sauce ingredients in a small bowl.
- Mix well.
Vegetables & Eggs:
- 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.
- Again in the same pan, fry each egg, sunny side up. Season with salt. (Add some additional peanut oil if needed).
Assembly:
- 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!)
- Drizzle with sesame oil and soy sauce.
- Place bulgogi (with any juices) and veggies on top of rice arranging so you can see each item individually.
- Put the egg on top.
- Spoon over a tablespoon or two of sauce and sprinkle with sesame seeds.
- When ready to eat, mix all ingredients together.
- 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 ⅛ inch thick.
- Looking for a hot stone bowl? You can get one here!
Marisa says
Absolutely delicious and fun to make at home! I bought the stone bowls recommended and they make such a difference.