My Best Bibimbap -

Print Recipe

Bibimbap

Prep Time20 mins

Cook Time1 hr

Marinade4 hrs

Course: Main Course

Cuisine: Korean

Keyword: Asian, authentic, BBQ, eggs, RIce, Steak

Servings:

Calories: 682kcal

Author: SatMorning21

Ingredients

1 lb Steak Top Sirloin
4 Eggs
2 Cups Rice Cooked
8 Oz Spinach Fresh
8 Oz White button mushroom Sliced
3 Carrots Cut into thin sticks (julienne)
1 Bell Pepper Cut into thin sticks (julienne)
2.5 TB Grapeseed oil
1 T Butter
½ T Minced Garlic
1/4 T Sesame oil
1/2 T Salt

Marinade

2 Cloves Garlic
2 inch knob Ginger diced
1 TB Sugar
1 T Sesame oil
½ T Sesame Seeds toasted
¼ T Black Pepper
3 Green onions finely chopped
3 TB Soy Sauce

Sauce Ingredients

1 Clove Garlic
¼ T grated Ginger
2 T Sugar
½ T Sesame oil
½ T Sesame Seeds toasted
Dash Black Pepper
2 Green onions finely chopped
2 TB Soy Sauce
½ T Siracha

Instructions

Steak Preparation/Marinating

Put your steak into your freezer for 20 to 25 minutes so it hardens a little, which makes it easier to cut.
Place steak on a cutting board and cut into half inch slices.
Combine all ingredients of the marinade into a bowl, then pour into a Ziploc baggie along with the meat. Put into the fridge and let rest overnight.

Cooking

Add all your sauce ingredients (except for the green onion) into a small pot, and simmer for 10 minutes. Remove from heat and set aside.
I like to cook all the veggies first, because the steak is fairly quick. Each vegetable, I cook individually. Add 1 T of oil to a pan over medium heat. Add carrots and a little salt. Cook for 6-7 minutes, until they soft. Remove to bowl and set aside. Wipe the pan clean and do the same for the bell peppers and mushrooms.
For the spinach, wipe the pan clean after the previous step, and heat 1 T oil. Add garlic and spinach. Saute for a few minutes, then add seasame oil and a splash of soy sauce. Cook until wilted down, another 3 minutes. Place in a bowl and set aside.
For the steak, heat a pan or griddle to medium-high heat and spray with a little Pam.
Place the steak on the pan and cook for just a couple minutes on each side. You’ll get a little color and that’s what you want, Image result for caramelization.
While the steak cooks, get the eggs and crispy rice ready. In a separate pan melt butter over medium heat and add eggs. Cover with a lid and cook until the egg whites are no longer runny, and some white starts to form on the yolks. about 3-4 minutes.
For the crispy rice, mix 1/3 to 1/2 cup of the cooked rice with 1 - 2 TB of oil. Work the oil into the rice, then layout on a foil lined sheet pan. Place under the broiler for 5-7 minutes. You want them to get some color and be crunchy.
To assemble, scoop rice onto a plate, place the veggies in sections along the outside of the rice. Cover the rice with the bulgogi, then the egg, and then the crispy rice. Drizzle with the sauce.
I hope you enjoy!!

Notes

**Note: For best results, start the recipe at night before.

Nutrition

My Best Bibimbap