Saucepan@saucepan · Shared this recipeFollowKorean · dinnerBibimbap Korean Rice BowlA Korean rice bowl topped with seasoned sautéed vegetables, marinated beef, a fried egg, and spicy Bibimbap sauce.total1 hr 10 minprep40 mincook30 minservings4Original recipe on recipetineats.comKeep this recipeAdd a copy of Bibimbap Korean Rice Bowl to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 cup cooked white rice ), , preferably short grain (Note 14 eggs2 tsp sesame seeds250 g/8oz beef tenderloin or thick steak ), , very finely sliced (subs, Note 20.25 green apple ), , grated using box grater (Note 33 garlic cloves, , minced1 tsp minced ginger1 tbsp soy sauce ), , light or all purpose (Note 41 tbsp honey ), (or brown sugar2 tsp sesame oil ), , toasted (Note 92 carrots, , large, cut into 5 x 0.5cm/2 x 1/5" batons2 zucchini, , large, cut into 5 x 0.5cm/2 x 1/5" batons1 bunch spinach, , cut into 5cm/2" lengths8 dried shiitake mushrooms ), , large (Note 54 cup bean sprouts2 tsp garlic ), , minced (3 cloves8 tsp vegetable oil, , separated0.5 tsp salt1.5 tsp soy sauce ), , light or all purpose (Note 40.25 tsp fish sauce ), (sub soy0.25 tsp white sugarSesame oil ), , toasted (Note 94 tbsp gochujang paste ), (Note 62 tbsp mirin ), (Note 72 tbsp rice vinegar ), (Note 81.5 tsp soy sauce ), (Note 43 tsp white sugar1 garlic clove, , finely grated2.5 tsp sesame oil ), , toasted (Note 9StepsClear checksTap an ingredient or step to check it off.1Step 1: Mix ingredients until sugar is dissolved.2Step 2: Mix the marinade in a bowl, then add beef. Marinate for 30 minutes to overnight.3Step 3: Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there's some caramelised bits, then remove from skillet.4Step 4: Keep warm until required or reheat to warm.5Step 5: Shiitake: Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.6Step 6: Carrot and Zucchini salting (optional, Note 10): Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.7Step 7: Get 2 skillets going if you can!8Step 8: Shiitake: Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.9Step 9: Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.10Step 10: Zucchini: Cook as with carrot for 4 minutes.11Step 11: Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt. Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.12Step 12: Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.13Step 13: Vegetables can cool, they are meant to be at room temp or slightly warm.14Step 14: Fry eggs in a skillet to your taste (I like mine with runny yolks).15Step 15: Place warm rice in bowls.16Step 16: Top with vegetables and beef, as pictured in post, then lastly, the egg.17Step 17: Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!getsaucepan.com/r/4236a894-aa33-49b8-9dc8-980b3ca25c9d · Original: https://www.recipetineats.com/bibimbap/
