Bibimbap
Category: Dinner
Prep time :
Cook time :
Total time :
Makes: 4 Servings
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For the vegetables:
1/4 cup canola oil
1 medium carrot, cut into matchsticks
salt
1/2 lb shiitake mushrooms, cut into matchsticks
2 garlic cloves, minced
1 tsp soy sauce
For the sauce:
1 cup gochujang
1/4 cup toasted sesame oil
1/4 cup water
2 Tbsp sugar
2 garlic cloves, minced
For the meat:
1/2 lb (about 2 cups) bulgogi or 1/2 lb ground beef plus 2 Tbsp soy sauce, 1 tsp minced garlic, and 1 tsp sugar
1 Tbsp canola oil (if using ground beef)
For the eggs:
2 Tbsp unsalted butter
4 large eggs
For serving:
6 cups steamed rice
1/4 cup toasted sesame oil
For Banchan Toppings:
1/4 cup Spinach with Sesame (Sigeumchi Namul)
1/4 cup Sauteed Gray Squash and Onion (Hobak Bokkeum)
1/4 cup Spicy Bean Sprouts (Kong Namul)
4 tsp toasted sesame seeds
Saute carrots in 1 Tbsp oil with a pinch of salt until tender, but not browned. Transfer to a plate to cool.
Add remaining 3 Tbsp oil. Add shiitake mushroom, season with salt, and cook stirring, 2 minutes or until soft. Add the garlic and cook, stirring constantly 3-5 minutes until golden brown. Add the soy sauce and cook 1 minute more. Transfer to a plate to cool.
Mix the sauce.
If using ground beef, add 1 Tbsp oil to a skillet and brown over med-high heat. Add the soy sauce, garlic, and sugar and cook until the garlic is softened. Transfer to a plate and set aside.
To fry the sunny-side up eggs, melt butter in pan over medium heat. Crack eggs into pan, leaving space between them. Season with salt. Cook for 2 minutes, until bottoms of eggs are set, then reduce heat to low and cook 2-3 minutes more, until the whites are opaque but yolks are still runny.
Prepare banchan.
To assemble, put 1 1/2 cups of rice in bowl. Drizzle with 1 Tbsp sesame oil and slide egg on top. Add various banchan around. Sprinkle with 1 tsp sesame seeds on each portion. Serve with sauce on side.
Add remaining 3 Tbsp oil. Add shiitake mushroom, season with salt, and cook stirring, 2 minutes or until soft. Add the garlic and cook, stirring constantly 3-5 minutes until golden brown. Add the soy sauce and cook 1 minute more. Transfer to a plate to cool.
Mix the sauce.
If using ground beef, add 1 Tbsp oil to a skillet and brown over med-high heat. Add the soy sauce, garlic, and sugar and cook until the garlic is softened. Transfer to a plate and set aside.
To fry the sunny-side up eggs, melt butter in pan over medium heat. Crack eggs into pan, leaving space between them. Season with salt. Cook for 2 minutes, until bottoms of eggs are set, then reduce heat to low and cook 2-3 minutes more, until the whites are opaque but yolks are still runny.
Prepare banchan.
To assemble, put 1 1/2 cups of rice in bowl. Drizzle with 1 Tbsp sesame oil and slide egg on top. Add various banchan around. Sprinkle with 1 tsp sesame seeds on each portion. Serve with sauce on side.
To eat, add sauce to taste and mix well.
My Korea: Traditional Flavors, Modern Recipes
Submitted by Jessica on 2021-03-05