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Bibim Bomb Recipe

Name: Bomb Tempura & Korean BBQ Bowls Bibim Bomb Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 cups short-grain white rice (cooked); 1 tbs sesame oil (for rice); 1 tsp toasted sesame seeds; 2 stalks green onions; 1 cup carrot; 1 cup shiitake or cremini mushrooms; 1 cup mung bean sprouts (blanched); 0.5 cup cucumber; 0.5 cup Korean radish or daikon (pickled or raw); 2 sheets dried seaweed (gim/nori), shredded; 8 oz firm tofu (bean curd); 8 oz ground beef (or thinly sliced beef); 2 each eggs; 2 tsp soy sauce; 2 tbs gochujang (Korean red pepper paste); 1 tsp rice vinegar; 1 tsp sugar; 1 tsp sesame oil (for cooking); 2 tsp vegetable oil (for frying); 1 tsp garlic (minced); 0.5 tsp gochugaru (Korean red pepper flakes) or red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp scallion greens (thinly sliced); 2 tsp gochujang extra (for serving); 1 tsp sesame oil (drizzle)

Inspired by Bomb Tempura & Korean BBQ Bowl

Time45m

Serves2

A bowl of warm rice topped with fresh onions, carrots, mushrooms, bean sprouts, cucumbers, radish, bean curd, beef, sesame oil, seaweed, and of course fried egg and gochujang!

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Ingredients

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Rice & Base

3 cups short-grain white rice (cooked)

1 tbs sesame oil (for rice)

1 tsp toasted sesame seeds

Vegetables & Toppings

2 stalks Green onions

1 cup Carrot

1 cup shiitake or cremini mushrooms

1 cup mung bean sprouts (blanched)

1/2 cup Cucumber

1/2 cup Korean radish or daikon (pickled or raw)

2 sheets dried seaweed (gim/nori), shredded

Protein

8 oz firm tofu (bean curd)

8 oz ground beef (or thinly sliced beef)

2 each Eggs

Seasonings & Marinade

2 tsp Aged soy sauce

2 tbs gochujang (Korean red pepper paste)

1 tsp Rice vinegar

1 tsp sugar

1 tsp sesame oil (for cooking)

2 tsp vegetable oil (for frying)

1 tsp Garlic (minced)

1/2 tsp gochugaru (Korean red pepper flakes) or red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish & Serving

1 tbsp scallion greens (thinly sliced)

2 tsp gochujang extra (for serving)

1 tsp sesame oil (drizzle)

Method

Rice & Base

Prepare rice

Cook short-grain white rice according to package instructions (about 2 cups uncooked yields ~4 cups cooked). Keep warm. When ready to serve, stir 1 tablespoon sesame oil and toasted sesame seeds into the warm rice to coat evenly.

Vegetables & Toppings

Prep vegetables

Thinly slice green onions (separate whites and greens). Julienne the carrot into matchsticks (about 1 cup). Slice mushrooms thinly. Julienne cucumber (seeded if watery). Slice Korean radish or daikon into thin half-moons or matchsticks. Shred 2 sheets of nori into thin strips. Set each vegetable in its own small bowl to assemble the bowl later.

Blanch bean sprouts

Bring a pot of water to a boil, add a pinch of salt, and blanch mung bean sprouts for 30–45 seconds until bright and slightly tender. Immediately drain and rinse under cold water to stop cooking. Toss with a pinch (about 1/8 tsp) salt and 1/2 teaspoon sesame oil. Set aside.

Quick-cook mushrooms

Heat a small nonstick skillet over medium-high heat with 1 teaspoon vegetable oil. Add sliced mushrooms and sauté 2–3 minutes until softened and edges browned. Season with a pinch of salt and 1/4 tsp soy sauce. Remove and keep warm.

Protein

Prepare tofu (bean curd)

Pat the tofu dry, cut into 1/2-inch cubes. Heat 1 teaspoon sesame oil in a nonstick skillet over medium heat. Add tofu cubes and pan-fry 3–4 minutes per side until golden and crisp on most sides. Lightly season with 1/4 teaspoon salt while cooking. Remove and keep warm.

Cook the beef

In the same skillet, add 1 teaspoon vegetable oil over medium-high heat. Add the ground beef (or thinly sliced beef) and cook, breaking up with a spatula, until mostly browned, about 4–5 minutes. Add 1 teaspoon minced garlic, 2 teaspoons soy sauce, 1/2 teaspoon sugar, 1/4 teaspoon black pepper, and 1/2 teaspoon gochugaru. Continue cooking 1–2 minutes until sauce reduces. Taste and adjust salt. Remove from heat and set aside.

Fry the eggs

In a clean nonstick skillet, heat 1 teaspoon vegetable oil over medium-high. Crack eggs and fry sunny-side up (or to desired doneness) until whites are set and edges crisp but yolks still runny, about 2–3 minutes. Sprinkle a little salt on the yolks while cooking. If you prefer, baste with a teaspoon of hot oil to finish the whites without flipping.

Sauce & Seasoning

Make gochujang sauce by mixing 2 tablespoons gochujang, 1 teaspoon rice vinegar, 1 teaspoon sugar, and 1 teaspoon sesame oil in a small bowl. Adjust consistency with a few drops of water if too thick. Reserve 2 teaspoons extra gochujang for serving if desired.

Assembly & Serve

Divide warm sesame-oiled rice between 2 bowls (about 1.5 cups cooked rice per bowl). Arrange small piles of each prepared component on top of the rice: carrot, cucumber, radish, blanched bean sprouts, mushrooms, tofu cubes, cooked beef, and green onion whites. Place a fried egg on top of each bowl. Sprinkle shredded seaweed and scallion greens over the bowls. Drizzle 1/2 teaspoon sesame oil over each bowl and add a teaspoon of toasted sesame seeds.

Serve each bowl with gochujang sauce on the side (about 1 tablespoon per person) so diners can add to taste. To eat, mix everything together well so the sauce, egg yolk, and sesame oil coat the rice and toppings.