1. Recipes

How to Make Bibimbap - A Step-by-Step Guide

Bibimbap is a popular Korean dish that translates to "mixed rice" in English. It is a versatile and delicious meal that consists of a bed of warm white rice topped with an array of colorful and nutritious vegetables, protein, and a savory gochujang sauce. The beauty of bibimbap lies in its customizable nature, allowing you to create a dish that suits your taste preferences and dietary needs.

Originating from the Joseon Dynasty, bibimbap has been a beloved staple in Korean cuisine for ...

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Ingredients

  • 3 tablespoons soy sauce
  • 3 tablespoons white sugar
  • 5 tablespoons sesame oil, divided, or to taste
  • 1 tablespoon garlic, minced
  • 1 teaspoon minced fresh ginger root
  • ½ pound beef brisket, thinly sliced, or to taste
  • 1 cup uncooked white rice
  • 1 ½ cups water
  • 1 cup dried shiitake mushrooms
  • 1 small eggplant, cut into 1/4-inch slices
  • salt to taste
  • 1 small yellow squash, cut into 1/4-inch slices
  • 2 carrots, chopped
  • 1 cup broccoli florets
  • 1 cup bean sprouts
  • 2 eggs
  • 1 ½ tablespoons rice vinegar
  • 4 leaves red leaf lettuce, cut widthwise into strips
  • 1 daikon radish, peeled and cut into matchsticks
  • 2 green onions, chopped (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 20 mins
  • Servings: 2
  • Yield: 2 bowls

  • Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
  • Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
  • Place mushrooms in a bowl of warm water. Soak for 20 minutes.
  • Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
  • Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
  • Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
  • Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
  • Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
  • Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
  • Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
  • Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
  • Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

    • Nutrition

    1358 cal.

    • Total Fat: 57g
    • Saturated Fat: 13g
    • Cholesterol: 233mg
    • Sodium: 1666mg
    • Total Carbohydrate: 185g
    • Dietary Fiber: 24g
    • Total Sugars: 36g
    • Protein: 40g
    • Vitamin C: 107mg
    • Calcium: 229mg
    • Iron: 11mg
    • Potassium: 2942mg

    Categories

    Rice recipes
    Vegetable recipes
    Meat recipes
    Egg recipes