Korean Bibimbap
Bibimbap is a bowl of rice with plenty of toppings. Traditionally, it was an easy way to use up leftovers. Customize the dish to your liking with any vegetable from your fridge. Our blend of miso and shiitake mushrooms creates a flavor similar to hard to source Korean bean paste.
Ingredients
Shopping List
- 1 lb sirloin steak thinly sliced
- 18 oz vegetables for instance:
- 1/3 mung bean sprouts
- 1/3 spinach and
- 1/3 thinly cut vegetables*
- 3-4 sunny-side-up eggs
- 6 cups cooked rice
- 2 cups sesame seeds
- 6-12 cloves garlic grated
- soy sauce or tamari**)
- honey, agave syrup, or sugar
- oil sesame oil recommended
Culinary Spice Kit
- Pouch [1] Red miso (fermented soybeans and salt), Shiitake mushroom
- Pouch [2] Korean chili pepper flakes
Optional: Kimchi
- 1 head Napa cabbage sliced into 1/2 inch strips
- 1 bunch green onions finely sliced
- 1 inch ginger grated
- 3 cloves garlic grated (or up to 1/2 head to taste)
- agave syrup, honey, or sugar optional, to taste (recommended 1 tsp per lb)
Instructions
Marinade
- In a CONTAINER, mix 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated garlic, 1 tbsp sesame seeds, and 1 tbsp oil.
- Add meat. Mix well.
- Cover and let marinate in the fridge overnight.
Bibimbap sauce
- In a small BOWL, mix 1/8 cup of water, 1 tbsp sesame seeds, 1/2 tbsp honey, Bibimbap [1] spices, 2 tsp soy sauce, and 2 tbsp oil.
- Add to taste: garlic, Bibimbap [2] spices, more soy sauce.
Fry toppings
- In a PAN, fry each vegetable separate quickly until soft over medium heat in 1 tbsp oil, 1 tsp sesame seeds, salt to taste, and 1 tsp grated garlic.
- Set aside.
- Repeat with the meat but without sesame seeds and garlic.
Serve
- Arrange all toppings on a large serving dish.
- Serve eggs, rice, sauce, and remaining sesame seeds separately.
- To assemble, fill a bowl with a cup of rice.
- Arrange toppings and sprinkle with sesame seeds.
- Drizzle with sauce. Place egg on top.
- Dig in and enjoy!
Optional: Kimchi
- In a CONTAINER, place the cabbage and toss with salt (2 tbsp per lb).
- Add a bit of water to just cover the cabbage.
- Cover. Let sit overnight at room temperature.
- Drain the liquid into a CONTAINER. Save for later.
- Rinse and squeeze out excess water.
- In a BOWL, mix ginger, garlic, syrup (optional), and Bibimbap [2] spices to taste.
- Add green onions and cabbage. Mix very well.
- In a small CONTAINER, press kimchi into it and cover with the saved liquid.
Notes
* Zucchini, carrots, cabbage, radish, bell pepper, bok choy, cucumber, mushrooms, onions, broccoli.
▪ Substitute beef with chicken breasts or thighs.
▪ Substitute meat protein with portabello mushrooms and black rice instead of white rice. Add marinade after the mushrooms are fried.
