Bibimbap

bibimbap-at-home-

Recipe: Bibimbap

Summary: Buy thinly sliced beef at Korean markets, or ask your butcher to cut it for you.

Ingredients

  • Bulgogi (grilled meat)
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup finely grated Asian pear with juices
  • 2 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon raw or brown sugar
  • 2 teaspoons grated peeled ginger
  • 1 pound thinly sliced (1/8-inch) boneless beef rib-eye steak or short ribs
  • Crisp Rice and Assembly
  • 3 tablespoons toasted sesame oil, divided
  • 8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)
  • Bibimbap Mix-Ins (Sesame-Pepper Bean Sprouts, Sesame Carrots, Garlicky Spinach, Soy-Glazed Shiitake Mushrooms, Sauteéd Zucchini, Scallion Slaw, Wakame, Gochujang Sauce;
  • 8 fried eggs
  • Kimchi

Instructions

  1. Bulgogi
  2. Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
  3. Crisp Rice and Assembly
  4. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
  5. Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
  6. Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.

Number of servings (yield): 8

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