Bibimbap

I would have never pegged myself as a Korean food fanatic, but after my introduction to this unique cuisine a few years back, I have been hooked ever since. I love the tradition behind each dish and the distinct flavors and smells. While Korean dining is not complete without Dukbokki, kimchi, bulgogi and banchan; nothing compares to the sizzling sounds of the Bibimbap.

Bibimbap is a signature Korean dish that literally translates to “mixed rice”. Traditionally, the dish combines white rice with sautéed and seasoned vegetables, bulgogi (marinated beef), kimchi and chili pepper sauce topped with a fried egg and all served in a steaming stone bowl. My recipe is a more simplified version and includes spinach, carrots, shiitake mushrooms and bulgogi (marinated beef).

For all you New Yorkers, there is an amazing butcher shop in Noho called Japan Premium Beef which sells the most incredible beef in a soy based marinade. Regardless of what ingredients you add, the best part of the whole dish (and my personal favorite) is the fried egg. Before you dig in, break the yolk over the rice and mix all the ingredients together. Enjoy!

Bibimbap

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Serves: Serves 4-6

Ingredients

• 1½ lbs of rice (cook as directed)
• 16 oz lightly seasoned spinach (recipe below)
• 2 cups Shiitake mushrooms
• 4 medium carrots, cut into match stick sized pieces (you can also buy pre-cut carrots)
• 2½ lbs of marinated bulgogi (beef)
• 4 eggs
• sesame oil
• chili pepper sauce
• sriracha (optional)
• salt and pepper to taste

Instructions

1. Cook the rice as directed and set aside.
2. Heat 1 tablespoon sesame oil in a large pan. Add carrots, shiitake mushrooms and spinach, stirring occasionally cook until just tender, 10-12 minutes. Season with salt and pepper and set aside.
3. Using the same pan, add a tablespoon of sesame oil over very high heat. Add a few strips of beef at a time and cook 1-2 minutes on each side. Transfer to a bowl and repeat in multiple batches. Please note bulgogi cooks very quickly, it only requires only a few minutes in total.
4. To crisp the rice, heat 1 tablespoon oil in a large nonstick pan over medium heat. Add rice; pat out in an even layer. Cook until rice is golden and crisp on bottom, about 15 minutes.
5. Divide rice among bowls and top with beef, spinach, carrots and mushrooms. Top each bowl with a fried egg. I like my eggs very runny, so I cooked mine on just one side for about 3-4 minutes.
6. Once the bowls finished, add sesame seeds and chopped scallions. Serve with chili garlic sauce and sriracha for extra heat.

Notes

Since there is a lot of last minute assembly, it's nice to have a few extra hands in the kitchen either assembling the bowls or frying the eggs to ensure everything stays hot.

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