Bibimbap is rice topped with a variety of vegetables, beef and served with gochujang (Korean red chili pepper paste). You can choose which vegetables you like, or use store bought mixes for an even easier preparation. All toppings are put in the bowl separately and mixed together before eating. In the name Bibimbap you have Bibim which means mixing and bap means rice.

I chose to make this in a meal prep style so I could take it with me for lunch throughout the week. This dish is very versatile and healthy so it is perfect if you are trying to be mindful of what you eat. I used brown rice in this recipe just as a slightly healthier option, otherwise short grain white rice is preferred.

Ingredients

2 Cups Brown Whole Grain Rice

8 oz Ribeye or Sirloin Steak

2 Bunches of Taiwan Spinach

1 lb Soybean Sprouts

8 oz Sliced Shitake Mushrooms

2 Korean Cucumbers

2 Medium Carrots

1 Clove Chopped Garlic

1 Cup Fried Garlic (Store Bought)

1 Bunch Green Onions

2 Tablespoons of Mirin (cooking wine)

Soy Sauce

Sesame Oil

Roasted Sesame Seeds

Salt and Pepper

Olive Oil

4 Hard Boiled Eggs

Bibimbap sauce

4 Tablespoons Gochujang (Korean red chili pepper paste)

1 Tablespoon Sugar

1 Tablespoon Sesame Oil

3 Tablespoons of Water

Instructions

  1. Put rice in cooker bowl, rinse with cold water a few times until water is clear. Follow directions on package for recommended amount of water for your cooker. I typically place my hand on top of the rice and fill with water until it reaches the top of my knuckles where my fingers and hand meet. For brown rice a little more water is needed so knuckles are just covered with water. Cook rice in the cooker.
  1. Place the raw eggs in a pot and cover with cold water. Bring to a boil and once water is begging to boil rapidly turn off heat and cover. Let eggs sit covered for 10 minutes until removing from water and then place eggs on a dish to cool. You can set eggs in the refrigerator to continue cooling.
  2. Cut the steak into 2-inch thin strips. In a bowl, add 4 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 tablespoons Mirin, 1 tablespoon sliced scallion, 1 clove chopped garlic, 1 teaspoon sesame seeds and black pepper. Marinate for at least 20 minutes (use this time to prep the other veggies) then sauté the steak in a hot pan 3-4 minutes until meat is just done. Remove to a plate and let cool.
  3. Prepare a pot of boiling salted water and a bowl of ice water to blanch the soybean sprouts. Using a strainer, place the sprouts in the boiling water for approximately 3 minutes. Drain quickly and place in ice water to cool. Drain again and mix with 1 tablespoon fried garlic, 1 tablespoon sliced scallion, 1 teaspoons sesame oil and 1 teaspoons sesame seeds. Set aside.
  1. Use the same pot of boiling salted water and a bowl of ice water to blanch the spinach. Once the water is boiling, use tongs to place spinach in water leaf-side down for 30 seconds then transfer to the ice water to stop cooking. Once cooled, remove and squeeze excess water, place on cutting board and chop into 1-2″ bite size length. Mix with 1 tablespoon fried garlic, 1 tablespoon sliced scallion, 1 teaspoons sesame oil and 1 teaspoons sesame seeds. Set aside.
  1. Cut the cucumber in half lengthwise and thinly slice. Place on a plate and sprinkle with salt. Let sit for about 10 minutes and blot with a towel to remove excess liquid. Mix with 1 tablespoon fried garlic, 1 tablespoon sliced scallion, 1 teaspoons sesame oil and 1 teaspoons sesame seeds. Set aside.
  1. Peel and cut carrots into julienne sticks. Add 2 tablespoons olive oil to a hot pan and sauté 2-3 minutes until just tender. Season with salt and pepper and set aside to cool.
  1. Add another 2 tablespoons olive oil to a hot pan and sauté shitake mushrooms for 2-3 minutes until cooked through. Season with salt and pepper and set aside to cool.
  1. Combine all bibimbap sauce ingredients in a bowl and set aside. I suggest doubling or tripling the recipe and keeping it in a squeeze bottle in the fridge.

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  1.  To assemble, I used 8 similar sized microwavable containers and put 1 cup cooked brown rice on the bottom then put equal amounts of the toppings in each. Use a cheese grater on the medium-small grate the hardboiled eggs and place in the middle of the bowls. Mine is garnished with fried seaweed, but not needed. Pack 2-3 oz of the bibimbap sauce and drizzle on top after re-heating the dish in the microwave when ready to eat.
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