Korean Bibimbap Delight
Korean Bibimbap Delight is a vibrant and harmonious dish that encapsulates the essence of Korean cuisine. This beloved recipe features a colorful medley of sautéed vegetables and marinated ribeye steak, all served over a bed of perfectly cooked glutinous rice. The dish is served in a sizzling hot stone bowl, allowing the rice to crisp up beautifully at the bottom. With an enticing blend of flavors from ingredients like sesame oil, toasted nori, and spicy Kochujang, each bite is a delightful explosion of taste. This personal rendition incorporates traditional elements with a few unique tweaks, making it a favorite for special occasions or a comforting weeknight meal.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Soy Sauce
1/3 cup (none)
Garlic Cloves
3 tablespoons (minced)
White Sugar
1/3 cup (none)
Brown Sugar
1/3 cup (none)
Green Onion
1/3 cup (chopped)
Sesame Seeds
3 tablespoons (toasted)
Salt
to taste (none)
Pepper
to taste (none)
Rib Eye Steak
1 lb (thinly sliced)
Glutinous or Sticky White Rice
4 cups (cooked)
Dried Shiitake Mushrooms
4 (none)
Hot Water
1/2 cup (none)
Fresh Spinach
3/4 lb (washed and chopped)
Cucumbers
8 ounces (julienned)
Carrots
8 ounces (julienned)
Sesame Oil
8 tablespoons (divided (2 for veggies, 4 for serving))
Fresh Bean Sprouts
8 ounces (none)
Egg Yolks
4 (none)
Nori Sheets
4 sheets (toasted & crumbled)
Chili Bean Paste (Kochujang)
4 tablespoons (for serving)
Instructions
1
Prepare the marinade by combining soy sauce, minced garlic, white sugar, brown sugar, chopped green onions, toasted sesame seeds, and a pinch of salt and pepper in a mixing bowl. Add the thinly sliced ribeye steak, ensuring each piece is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
2
Preheat your oven to 425°F (220°C) and place 4 Korean-style stone bowls inside to heat up.
3
While the bowls are heating, cook your sticky white rice according to package instructions.
4
In a separate bowl, combine the dried shiitake mushrooms with 1/2 cup of hot water. Allow them to soak for about 10 minutes until softened. Discard the stems and thinly slice the mushroom caps. Set aside.
5
Bring a saucepan of water to a boil. Blanch the spinach for about 1 minute or until just wilted. Drain and pat dry, then set aside.
6
In a mixing bowl, combine the julienned cucumbers and carrots. Add salt and pepper to taste and set aside.
7
In a preheated wok or large skillet over medium-high heat, add 1 tablespoon of sesame oil. Stir-fry the carrots and cucumbers for about 3 minutes until slightly softened. Remove from the pan and set aside.
8
Add another tablespoon of sesame oil to the pan and sauté the spinach for about 2 minutes until heated through. Remove from the pan and set aside.
9
In the same pan, add the marinated beef along with the marinade. Cook for about 5 minutes, stirring frequently, until the beef is cooked through and the liquid has reduced by half.
10
Carefully remove the heated stone bowls from the oven. Coat each bowl with sesame oil and press 1 cup of cooked rice firmly into the bottom to create a bed for the toppings—listen for that satisfying sizzle.
11
Layer each bowl with the sautéed cucumbers, carrots, bean sprouts, spinach, shiitake mushrooms, and the cooked beef on top.
12
Just before serving, place a raw egg yolk on top of each bowl. Drizzle with an additional 1 tablespoon of sesame oil and sprinkle crumbled nori on top. If preferred, a fried egg can be used instead of the raw yolk.
13
Serve with chili bean paste (Kochujang) on the side, allowing each diner to customize their dish to taste. To enjoy, mix all the ingredients together with a soup spoon, being careful of the hot stone bowl.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Korean Bibimbap Delight?
It is a vibrant Korean dish featuring a medley of sautéed vegetables and marinated ribeye steak served over glutinous rice in a sizzling hot stone bowl.
What kind of meat is used in this bibimbap?
This recipe uses one pound of thinly sliced ribeye steak.
How long should the beef be marinated?
The beef should marinate for at least 2 hours, though overnight is preferred for maximum flavor.
What type of rice is best for this recipe?
Glutinous or sticky white rice is recommended to achieve the proper texture.
How do I heat the Korean-style stone bowls?
Preheat your oven to 425°F (220°C) and place the stone bowls inside to heat up before assembly.
How do I prepare the shiitake mushrooms?
Soak 4 dried shiitake mushrooms in 1/2 cup of hot water for 10 minutes, then discard the stems and thinly slice the caps.
What is the process for cooking the spinach?
Blanch the spinach in boiling water for 1 minute until wilted, drain, pat dry, and then sauté in sesame oil for 2 minutes.
How should the carrots and cucumbers be prepared?
They should be julienned and then stir-fried in a wok with sesame oil for about 3 minutes until slightly softened.
What ingredients are in the beef marinade?
The marinade consists of soy sauce, minced garlic, white sugar, brown sugar, green onions, toasted sesame seeds, salt, and pepper.
How do I get the rice to become crispy at the bottom?
Coat the heated stone bowls with sesame oil and press the cooked rice firmly into the bottom to create a bed that sizzles.
What is Kochujang?
Kochujang is a spicy Korean chili bean paste served on the side to customize the heat of the dish.
Is the egg served raw or cooked?
The recipe calls for a raw egg yolk placed on top just before serving, but a fried egg can be used as a substitute.
What garnish is used for the topping?
The dish is topped with toasted crumbled nori and a drizzle of sesame oil.
How long does it take to cook the marinated beef?
The beef takes about 5 minutes to cook in a preheated skillet until the liquid has reduced by half.
How much sesame oil is required for this recipe?
The recipe uses a total of 8 tablespoons of sesame oil, divided between sautéing vegetables and serving.
What is the proper way to eat Bibimbap?
Use a soup spoon to mix all the ingredients, rice, and chili paste together thoroughly while the bowl is still hot.
What vegetables are included in this version?
This recipe includes cucumbers, carrots, fresh spinach, bean sprouts, and shiitake mushrooms.
Can I make this dish without stone bowls?
While stone bowls provide the signature sizzle and crispy rice, you can assemble the ingredients in regular bowls if necessary.
How many stone bowls are needed?
The instructions are designed for 4 Korean-style stone bowls.
How much rice is used per bowl?
Press 1 cup of cooked rice into the bottom of each heated stone bowl.
How do I handle the fresh bean sprouts?
The bean sprouts are layered into the bowl along with the other sautéed vegetables before serving.
What is the preparation for the garlic?
The recipe requires 3 tablespoons of minced garlic cloves for the marinade.
How much sugar is in the marinade?
The marinade uses 1/3 cup of white sugar and 1/3 cup of brown sugar.
Is the nori toasted?
Yes, the 4 nori sheets should be toasted and crumbled before being sprinkled on the dish.
What temperature should the oven be for the bowls?
The oven should be set to 425 degrees Fahrenheit.
How many ingredients are in this recipe?
There are 20 individual ingredients listed in the recipe.
Should the mushroom stems be used?
No, the stems should be discarded after soaking, and only the caps should be sliced.
What is the purpose of the hot water?
The 1/2 cup of hot water is used specifically to rehydrate the dried shiitake mushrooms.
Are the cucumbers and carrots salted?
Yes, the instructions suggest adding salt and pepper to the julienned cucumbers and carrots before stir-frying.
What makes the rice sizzle?
The combination of a very hot stone bowl and a coating of sesame oil creates the sizzle when rice is added.