During our trip to Seoul, South Korea, our itinerary included a local Korean restaurant for lunch. Bibimbap was on the menu. We were excited to taste the Korean food to be served on a very low table, maybe a foot in height. First to be served was the portable butane stove. Next was the ingredients for the Bibimbap. Then the waitress left and stood a few feet from us and waited for our additional orders. We looked at each other and whispered , “What are we going to do with that?” The waitress sensed that we were tourists in the city and observed us for a minute. Ha, ha,ha ! Nothing has been done with the bacon-thinned pork and the veggies. So, I called her to please help us do the cooking. She started with a smile and did the explanation in Korean which we never understood a single word she uttered. Only her body language helped us to understand her show. When all was finished and devoured the delicious food, our tour guide who left us earlier to eat her own meal in another room showed up. “Did you enjoy your Korean meal? … “Of course, we love it”
There is a reason this dish is one of the most popular dishes served in Korean restaurants all over the world…it’s amazing!
Learn how to cook this delicious Korean dish. Seasoned veggies, Korean beef (bulgogi), egg, Korean sauce, all on top of perfectly steamed rice. It’s so easy. Make all the toppings first, then the rice…and serve with the homemade sauce. So good.
This can give you the following Vitamins and Minerals for the body. Calories: 274kcal | Carbohydrates: 19g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 1738mg | Potassium: 1014mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8327IU | Vitamin C: 42mg | Calcium: 180mg | Iron: 5mg
All the vegetables, mushrooms, and steak can be prepared up to 1 day ahead of time. You need to re-heat each component in the wok, or skillet, before serving. Gochujang can be found in the Asian section of most well-stocked supermarkets, or at Asian food markets, or online. Long-grain rice, or Jasmine rice are good substitutes for the traditional short-grain rice. Just follow the cooking time according to package directions.
▢1 lb prepared bulgoli or cooked, seasoned ribeye, sirloin, or skirt, thinly sliced
▢Stir-fry oil or vegetable oil…for stir-frying all the ingredients as you go.
▢4 garlic cloves minced
▢2 cups bean sprouts
▢4 tbsp soy sauce divided
▢2 tbsp sesame oil divided
▢1 cup julienne carrot or shredded
▢1 zucchini seeded, cut into 1-inch sticks
▢12 oz spinach fresh
▢8 oz shiitake mushrooms sliced
▢2 tbsp sesame seeds toasted
▢2 cups short-grain white rice
▢2 cups water
▢2 tsp rice vinegar
▢1 tsp salt
THE KOREAN SAUCE
▢2 tbsp gochujang
▢1 tbsp sesame oil
▢1 tsp sugar
▢1 tbsp water
▢1 tsp apple cider vinegar
▢1 tsp garlic minced
MAKE THE TOPPINGS
Prepare the bulgogi, or stir-fry beef with salt, pepper, and 1 tbsp each soy sauce and sesame oil. Set aside.
Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.
Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.
Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.
Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.
Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 – 8 minutes.
Cook 4 eggs, sunnyside up, add salt and pepper, set aside.
PREPARE THE RICE
Bring rice, water, vinegar, and salt to boil in a medium saucepan over high heat.
Cover, reduce heat to low and cook until liquid has been absorbed, 7 – 9 minutes.
Remove rice from heat and let sit, covered, until tender, about 15 minutes.
(Cook time will be longer, approx. 25 minutes, if using long grain rice).