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BIBIMBAP (KOREAN BEEF BOWL)

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Bibimbap is a Korean beef bowl with rice, marinated beef, an assortment of vegetables like mushrooms and zucchini, and sunny side up eggs. Everything’s tossed in a deliciously spicy-sweet bibimbap sauce.


Rice is absolutely necessary for bibimbap; in fact, some people refer to this dish not so much as a Korean beef bowl but as a Korean rice bowl. This is great for balancing the strong flavors in this dish and for adding extra nutritional value.


Let’s talk about the bibimbap sauce. Traditionally, gochujang is used, which is a thick Korean chili sauce made using red chilis and fermented soybeans. It’s a staple in Korean cooking and has a very distinct taste that makes bibimbap unique. You can find gochujang online or in specialty stores. If you’re wondering what else you can use gochujang for, I have plenty of ideas for you — it can work splendidly as a meat marinade, a glaze for chicken wings, a spicy dipping sauce, or as a tofu stir-fry sauce. If you don’t have gochujang, the next best thing to use is a mixture of sriracha and soy sauce.

Bibimbap (Korean beef bowl) Recipe
Bibimbap is a Korean beef bowl with rice, marinated beef, an assortment of vegetables like mushrooms and zucchini, and sunny side up eggs.



Ingredients

  • 1 cup uncooked white rice
  • 10 ounces mushrooms sliced
  • 5 ounces carrots sliced
  • 1 zucchini sliced
  • 3 eggs
  • 3 tablespoons gochujang
  • 3/4 teaspoon black sesame seeds
  • For the steak marinade:
  • 3/4 pound flank steak thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon corn starch

Instructions

  1. Make the marinade: Rub corn starch onto sliced flank steak in a bowl. Drizzle soy sauce over the steak. Let sit in the refrigerator for at least 30 minutes.
  2. Cook the rice: Cook rice according to package instructions. Distribute the rice among 3 serving bowls.
  3. Cook the toppings: Heat a pan over medium heat until hot, a few minutes. Cook each of the vegetable toppings in turn, until they just start to become tender, about 8 minutes for the carrots, 5 minutes for the mushrooms, and 5 minutes for the zucchini. Sear the steak until no longer pink, about 3 minutes. Fry the eggs on one side until the whites are firm but the yolks are still liquid.
  4. Assemble the bowls: Distribute the toppings among the serving bowls with rice. Drizzle gochujang over the serving bowls. Sprinkle with black sesame seeds. Serve immediately

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