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Bibimbap-Recipe

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Bibimbap

Easy make at home Korean style bibimbap. Great for get entertaining or easy family meal. You can prepare all the veggies a day early to make prep time faster or be lazy like me, go Korean store and get the prepared bibimbap sides.
Posted By: Caroline's Food Creations Blogspot
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Prep Time 30 minutes
Cook Time 40 minutes
Marinate: 8 hours
Total Time 9 hours 10 minutes
Course Main Course
Cuisine Korean
Servings 4 Serves
Calories 1262 kcal

Ingredients
  

Meat Marinade:

  • 3-4 lbs. rib eye meat thinly sliced
  • 1 cup soy
  • ½ c. brown sugar
  • ½ c. white sugar
  • 4-5 garlic chopped
  • 2 tbsp. kadoya sesame oil the best and the only one I use
  • 1 bunched green onion chopped
  • 1 thumb garlic

Assorted sides:

  • 1 bunch watercress I like a lot so I use 2
  • 1 pkg. bean sprouts
  • 1 small zucchini
  • 1 small carrot
  • 1 small pkg. sliced shitake mushrooms soaked and chopped
  • 1 pkg. shredded nori flakes
  • 4-5 cups prepared rice
  • 4-5 sunny side eggs
  • Kim chee
  • Kochujung sauce for FLAVA

Instructions
 

Meat Marinade:

  • **Mix all and marinade overnight or 8 hours.
  • **Make sure to mix ½ way through marinating process.

Prepare Watercress:

  • Wash, boil for 4 minutes, squeeze out excess water, cut into 2 inch length.

Prepare Bean Sprouts:

  • Boil in slightly salted hot water for 2 minutes, drain, cool. Mix in 1 tsp. sesame oil, 1tsp. sesame seeds.

Prepare Zucchini: 

  • Wash, slice, boil in slightly salted hot water for 1 minute, drain, cool, mix with 1 tsp. sesame oil, 1 tsp. sesame seeds.

Prepare Carrots:

  • Wash, peel, grate or slice into match sticks, boil slightly salted hot water for 1-2 minutes, drain, cool, mix with 1 tsp. sesame seeds.
  • Cook/boil marinated meat (bulgogi) in a wok or sauté pan with all the marinated included. (you want to keep all the juices for an added sauce) OR you can bbq the meat on a grill (this will not give you as much juice and be a little drier.

How To Serve:

  • ASSEMBLE: Set out the 4 bowls and put half way full of rice. Arrange the vegetables on top of the rice in a circle. (a little pinch of each) Add the cooked beef as well. Top each bowl with an over easy egg, sprinkle with shredded nori. (if you have juice from the cooked meat drizzle on the top).
  • **Add a little kochujang according to your spice level, mix everything in the bowl together. YUMMY!!!

Nutrition

Calories: 1262kcalCarbohydrates: 109gProtein: 76gFat: 59gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gCholesterol: 208mgSodium: 809mgPotassium: 1328mgFiber: 3gSugar: 63gVitamin A: 4145IUVitamin B1: 0.5mgVitamin B5: 0.2mgVitamin C: 15mgCalcium: 174mgIron: 7mg
Keyword Bibimbap, Korean Bibimbap, Korean Rice Bowl, Mixed Rice Bowl, Bulgogi Bibimbap
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