Bibimbap at Home
A classic Korean rice bowl featuring marinated beef, crispy rice, and an array of colorful vegetable mix-ins topped with a fried egg. This homestyle version includes traditional ingredients like kimchi and gochujang sauce for an authentic taste.
Ingredients
- •½ cup reduced-sodium soy sauce
- •⅓ cup finely grated Asian pear with juices
- •2 whole scallions
- •2 cloves garlic
- •1 tablespoon raw or brown sugar
- •2 teaspoons grated peeled ginger
- •1 pound thinly sliced boneless beef rib-eye steak
- •3 tablespoons toasted sesame oil
- •8 cups steamed sushi rice
- •1 serving Bibimbap Mix-Ins
- •8 whole fried eggs
- •1 serving Kimchi
Cooking Instructions
- 1.
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
30 min
- 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.
15 min
- 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.
12 min
- 4.
Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.
5 min
