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Bon Appétit

Bibimbap at Home

By Kay Chun

4.8

(20)

Image may contain Pottery Food Egg Pot Teapot and Bowl
Bibimbap at HomeChristina Holmes

Buy thinly sliced beef at Korean markets, or ask your butcher to cut it for you.

Recipe information

  • Total Time

    3 hours

  • Yield

    Makes 8 servings

Ingredients

Bulgogi:

1/2 cup reduced-sodium soy sauce
1/3 cup finely grated Asian pear with juices
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon raw or brown sugar
2 teaspoons grated peeled ginger
1 pound thinly sliced (1/8") boneless beef rib-eye steak or short ribs

Crisp rice and assembly:

3 tablespoons toasted sesame oil, divided
8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)
Bibimbap Mix-Ins (Sesame Pepper Bean Sprouts , Sesame Carrots , Garlicky Spinach , Soy-Glazed Shiitake Mushrooms , Sautéed Zucchini , Scallion Slaw , Wakame , and Gochujang-Date Sauce )
8 fried eggs
Kimchi

Preparation

  1. For bulgogi:

    Step 1

    Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

  2. For crisp rice and assembly:

    Step 2

    Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.

    Step 3

    Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.

    Step 4

    Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.

TagsKoreanEast AsianAsianPearFruitRiceRice & GrainsRib Eye SteakSteakBeefMeatShort RibBeef RibMainLunchDinnerDairy FreeMake AheadSauteBon Appétit

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