Name: Baekjeong Temple Citys Beef Tartare Bibimbap Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 oz fresh sushi-grade beef tenderloin (trimmed and very cold); 1 tsp sesame oil; 1 tbs soy sauce; 1 tsp gochujang (Korean chili paste); 1 tsp toasted sesame seeds; 1 each scallion (finely sliced); 1 tbs shallot (very finely minced); 1 tsp kimchi juice or rice vinegar; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 4 each egg yolks (pasteurized optional) — for serving; 3 cups short-grain white rice (cooked, hot); 1 cup spinach (blanched and squeezed dry); 0.5 cup shredded carrot (lightly seasoned); 0.75 cup bean sprouts (blanched and tossed with sesame oil and salt); 0.5 cup shiitake mushrooms (sautéed, sliced); 0.5 cup cucumber (julienned); 3 tbs gochujang bibimbap sauce (mix gochujang, sesame oil, rice vinegar, honey, water); 1 tsp sesame oil (for finishing); 0.5 tsp toasted sesame seeds (extra); 0.25 cup nori or gim strips (optional); 2 tbs microgreens or sliced scallions (for garnish)

Method

Beef Tartare

Prepare the beef

Keep the beef very cold. Trim any sinew, then finely dice the beef into small 1/8–1/4" pieces. Alternatively, partially freeze the beef for 20–30 minutes to make dicing easier.

Place diced beef in a chilled bowl. Add sesame oil, soy sauce, gochujang, toasted sesame seeds, sliced scallion, minced shallot, kimchi juice (or rice vinegar), kosher salt, and black pepper. Gently toss with a rubber spatula until evenly combined, taste and adjust seasoning (more soy for salt, more gochujang for heat). Keep chilled until assembly.

If serving egg yolks, keep them separate in the refrigerator until plating and ensure they are pasteurized if desired for safety.

Rice & Vegetables

Cook short-grain rice according to package instructions so it's hot and slightly sticky. Fluff and keep covered to stay warm (about 3 cups cooked yields 4 servings).

Prepare vegetables (can be done ahead)

Blanch spinach for 30 seconds in boiling water, immediately transfer to an ice bath, squeeze out excess water, and season with a pinch of salt and 1/2 tsp sesame oil. Blanch bean sprouts for 30–45 seconds, drain, toss with a pinch of salt and 1/2 tsp sesame oil. Sauté sliced shiitake in 1 tsp neutral oil until tender and lightly salted. Lightly season shredded carrot and cucumber with a pinch of salt and a few drops of rice vinegar if desired. Keep vegetables separate and at room temperature or slightly warm.

Portion rice into 4 warmed bowls (about 3/4 cup cooked rice per serving). Arrange small piles of spinach, carrots, bean sprouts, shiitake, and cucumber around the rice to create a bibimbap-style presentation.

Sauces & Garnish

Make the bibimbap sauce: in a small bowl mix 2 tbs gochujang, 1/2 tbs sesame oil, 1/2 tbs rice vinegar, 1/2 tbs honey (or sugar), and 1–2 tbs water to loosen to a drizzling consistency. Adjust to taste. Reserve 1 tbs for the tartare mixture if you prefer more heat earlier.

Top each bowl: place a mound (about 3 oz) of the prepared beef tartare in the center of the arranged vegetables and rice. Drizzle about 3/4 tbs of the bibimbap sauce around or over the beef (adjust to taste).

Make a shallow well and carefully place an egg yolk on top of each beef mound (one yolk per serving). If you prefer not to use raw yolks, gently fry or sous-vide an egg to soft-cooked and place it on top instead.

Finish each bowl with a small drizzle (1/4 tsp) of sesame oil, a sprinkle of toasted sesame seeds, nori strips, and microgreens or sliced scallions for freshness.

To eat: mix the beef, rice, vegetables, sauce, and yolk together so the flavors meld. Serve immediately.