Bibimbap

Bibimbap Dish Guide

Serves 4

For the Beef

1 lb steak, thinly sliced (ribeye, strip, or sirloin)

2 T gochujang

1 T rice wine vinegar

1 T honey

1 T soy sauce

1 T minced garlic

1 t sesame oil

Mix all ingredients in a bowl and marinate for 30 minutes.

For the Pickles

½ an English cucumber

2 T rice wine vinegar

1 t honey

½ t salt

1 t gochujang

Cut the cucumber in half and scoop out the watery flesh in the center. Cut into ½” thick half-moons. Mix with other ingredients in a bowl and let sit for at least 30 minutes.

For the Sauce

4 T gochujang

2 T mirin

1 T rice wine vinegar

1 T sugar

1 t sesame oil

1 T soy sauce

Combine all ingredients in a bowl and mix.

For the Bibimbap

All above components

3 cups cooked sushi rice

8 oz spinach

8 oz shitake mushrooms

2 medium carrots, shredded (about 1 cup)

1 cup bean sprouts

2 garlic cloves, minced

1 T dark soy sauce

2 green onions, minced

4 eggs

Sesame seeds (optional, for garnish)

Olive oil, for cooking

Add 1 T olive oil to a skillet over medium high heat and add in the mushrooms. Cook for 5-6 minutes or until softened and most of the moisture has been released. Add in 1 crushed clove of garlic along with the dark soy sauce. Cook for 1 minute and set aside covered.

Add 1 T oil to the skillet and add in the carrots. Sautee for 2-3 minutes or until tender. Remove and set aside covered.

Add 1 T oil to the skillet and add the spinach. Sautee for 2-3 minutes or until wilted. Add in 1 clove of crushed garlic and cook for 30 seconds. Remove from skillet and set aside.

Add 1 T oil and turn heat to high. Sear beef in batches for 2-3 minutes until browned on the outside. Set aside and cover to keep warm.

Add 1 T oil and turn heat to medium. Crack in 4 eggs and fry until cooked to your liking, traditionally sunny-side-up or over-easy.

To plate, add a layer of rice to a bowl and place small mounds of beef, pickles, bean sprouts, carrots, spinach and mushrooms around the outside of the bowl. Drizzle with the bibimbap sauce and top with 1 fried egg garnished with green onions and sesame seeds.