Bibimbap (Korean Mixed Rice Bowls)

April 17, 2010 – 5:41 pm

This is a Korean dish that is very versatile. The name literally means “mixed rice.” I make mine with galbi marinated thinly sliced beef; stir fried zucchini, carrots, and cabbage; and a fried egg. Kimchi is more traditional, but I’m not much of a fan, so the stir fried cabbage works as a good compromise. Bean sprouts are also quite traditional, but they looked lousy today, so no. Part of the appeal to bibimbap, apart from the simple fun of saying it “bee-bihm-bahp” “bee-bihm-bahp” 🙂 , is that it’s very easy to customize. All of the ingredients are stir fried separately, so if a guest doesn’t like carrots, he simply doesn’t put any in his bowl.

Serves 4

For the beef:
12 oz thinly sliced beef
4 large cloves garlic, pressed (about 4 tablespoons)
¼ cup soy sauce
2 tbsp sugar
1 tbsp honey
½ of a ripe bartlett pear, cored and grated
2 tbsp sake
1 tbsp sesame oil
1 tsp black pepper

For the vegetables:
2 medium small zucchini, quartered lengthwise then sliced
2 medium small carrots, halved lengthwise then sliced
½ small savoy cabbage, sliced
canola oil
sesame oil

For the egg:
4 eggs
1 tsp canola oil

For serving:
8 cups hot cooked medium grain rice
gochujang or sriracha (hot sauce) to taste

Mix together all the beef marinade ingredients in a large zip top bag. Add the beef and seal. Refrigerate for 2 hours.

Cook the rice according to your favorite method or just the method on the package.

When the rice is just about done, heat 1 tbsp of canola oil in a large skillet or wok over medium high heat. Add the beef and cook until just browned. Remove to a bowl and cover to keep warm.

Add about 2 tsp of canola oil and 1 tsp of sesame oil to the pan and add the carrots. Cook for 3-4 minutes, or until crisp-tender. Remove to a bowl and keep warm. Add a bit more of the oils if necessary, then add the zucchini and cook for another 3-4 minutes, until tender, and remove to a bowl. Finally add the cabbage, cook for 1-2 minutes to brown a bit, then add a splash of water and cover and cook for a final 1-2 minutes or until tender as well. Remove to a bowl and keep warm.

Add a little more canola oil to the pan and fry the eggs to your desired doneness – a little runnyness is traditional, but hard set is just fine.

Scoop rice into bowls, arrange some beef and veggies of your choice around the edges, and place a fried egg in the middle. Serve immediately. Diners should add hot sauce to taste and mix everything together into a tasty mish-mash.

  1. One Response to “Bibimbap (Korean Mixed Rice Bowls)”

  2. yum. I do like to stir fry the veg separatly too. sometimes I add different flavors to each veg. ie sesame seeds and toasted sesame oil to one, red pepper flakes to another, just canola on one, soysauce and ginger on one etc.

    By mom on Apr 18, 2010

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