Bibimbap - Korean Rice Bowl

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

200°C

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

Equipment

  • Big Green Egg Skillet

Quote me for a skillet

New Field

Method

To make the steak

  1. Place all the ingredients into a bowl and mix.
  2. Add the steak and make sure it is completely coated in the marinade.
  3. Put in the fridge to marinade overnight.
  4. 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.
  5. 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

  1. Take all the ingredients and put them into a small bowl or pan and heat through. Keep warm to serve.

To make the vegetables

  1. 30 minutes before cooking or longer, soak the dried shiitake mushrooms by pouring over boiling water.
  2. Using the same skillet you cooked the steak in, drop the Eggs temp to around 200°C.
  3. 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.
  4. For the mushrooms, drain and slice into 5mm thick pieces. Fry in the pan with some garlic and some sesame oil until they brown. 
  5. 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. 
  6. Once all your toppings are ready, set aside somewhere warm. 

Final cooking and assembly

  1. If you are going to stir fry your rice, do it in your wok. 
  2. Now use your skillet to fry your 4 eggs. 
  3. Put your rice into 4 bowls and top with your vegetables, keeping them in separate piles on each rice bowl.
  4. Add your sliced steak.
  5. Top with a free egg and drizzle over some of the sauce.
  6. Sprinkle over your sesame seeds and Korean dried chilli powder, and maybe add a little fresh coriander.
Bibimbap - Korean Rice Bowl

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