Bibimbap – Korean Rice Bowl
Bibimbap is a Korean rice bowl, topped with several different toppings and finished with a fried egg and a drizzle of bibimbap sauce. The sauce incorporates Gochujang, a fermented chilli paste that gives it a fabulous colour and spicy kick.
There’s a real umami taste to this dish from the sauce and the dried Korean chilli powder I like to sprinkle on the finished dish.
Of course, you can leave out the beef and make this a vegetarian dish.
Cooking surfaces
BBQ Temperature
Ingredients
For the rice and to finish
- 2 cups of short-grain rice if you want sticky rice or 2 cups of long grain rice if you want to stir fry it.
- 4 eggs
- 2 tsp black sesame seeds
For the beef marinade
- 250g skirt steak
- 1 granny smith apple, grated
- 3 cloves garlic, crushed
- 1 tbsp light soy sauce
- 1 tbsp runny honey
- 2 tsp sesame oil
For the vegetables
- 2 carrots, cut into battons
- 2 courgettes, cut into battons
- 8 dried shitake mushrooms
- 1 clove garlic
- 1 tsp sesame oil
- A generous handful of beansprouts
- 1 tsp sesame oil
- 1 clove garlic
- 1/4 tsp fish sauce
For the bibimbap sauce
- 4 tbsp gochujang paste
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 1.5 tbsp light soy sauce
- 3 tsp granulated white sugar
- 1 clove garlic, crushed
- 2.5 tsp sesame oil
Method
To make the steak
- Place all the ingredients into a bowl and mix.
- Add the steak and make sure it is completely coated in the marinade.
- Put in the fridge to marinade overnight.
- Set your Egg to 250°C with your cast iron pan directly on your stainless steel grid and cook for about 3 minutes per side. I aim for an internal temp of about 45°C when I take it off, this will rise to about 55°C as it rests.
- Take the steak off the Egg and allow to rest in foil before finely slicing across the grain when you are ready to serve.
To make the sauce
- Take all the ingredients and put them into a small bowl or pan and heat through. Keep warm to serve.
To make the vegetables
- 30 minutes before cooking or longer, soak the dried shiitake mushrooms by pouring over boiling water.
- Using the same skillet you cooked the steak in, drop the Eggs temp to around 200°C.
- Start by cooking the carrots and the courgette in a little groundnut oil. We want to cook them until they soften a little and start to brown. Once cooked set aside.
- For the mushrooms, drain and slice into 5mm thick pieces. Fry in the pan with some garlic and some sesame oil until they brown.
- At the same time as you are cooking the mushrooms, cook the bean sprouts in the same pan with some sesame oil, garlic and a little fish sauce.
- Once all your toppings are ready, set aside somewhere warm.
Final cooking and assembly
- If you are going to stir fry your rice, do it in your wok.
- Now use your skillet to fry your 4 eggs.
- Put your rice into 4 bowls and top with your vegetables, keeping them in separate piles on each rice bowl.
- Add your sliced steak.
- Top with a free egg and drizzle over some of the sauce.
- Sprinkle over your sesame seeds and Korean dried chilli powder, and maybe add a little fresh coriander.
