Bibimbap Recipe
Recipe information
Make Bibimbap in just 1h . Bulgogi steak and tofu with spicy kimchi, housemade pickles, bean sprout banchan, and veggies atop crispy rice. Topped with gochujang and a fried egg.
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Ingredients
Protein & Marinade
Rice & Rice Crisp
Vegetables & Banchan
Sauces & Finish
Protein & Marinade
1. Marinate beef
In a bowl combine 3 tbs soy sauce, 1 tbs brown sugar, 1 tbs mirin, 1 tsp sesame oil, minced garlic, grated ginger, sliced scallions, and 1/4 tsp black pepper. Add the thinly sliced steak, toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours).
2. Prepare tofu
Press the tofu for 10–15 minutes between paper towels with a weight to remove excess moisture. Cut into 1/2-inch slices or 3/4-inch cubes. Pat dry and season lightly with a pinch of salt. When ready to cook, pan-fry in 1 tbs vegetable oil over medium-high heat until golden and crisp on all sides, about 3–4 minutes per side. Remove and keep warm.
3. Cook bulgogi
Heat a large skillet or grill pan over high heat until very hot. Add a drizzle of neutral oil, then add the marinated beef in a single layer (work in batches to avoid steaming). Sear slices until browned and cooked through, about 1–2 minutes per side for thin slices. Remove and tent with foil.
Rice & Rice Crisp
4. Cook rice
Rinse 1 cup short-grain rice under cold water until water runs almost clear. Combine with 1.25 cups water in a small saucepan or rice cooker, bring to a gentle boil, then reduce to low, cover and simmer 12–15 minutes or cook according to your rice cooker. Let rest covered 10 minutes off heat.
5. Make crispy rice
Heat 2 tbs neutral oil in a nonstick skillet over medium-high. Spread cooked rice into an even 3/4-inch thick layer, pressing to compact. Cook without stirring until bottom is deep golden and crisp, 6–8 minutes. If making two portions, divide into two pans or make in batches. Flip sections if desired to crisp both sides (use a spatula and press). Remove crisped rice to a serving bowl or keep in pan to build bowls.
Vegetables & Banchan
6. Blanch and season spinach
Bring a pot of water to boil and add a pinch of salt. Blanch spinach for 20–30 seconds until bright green. Drain, rinse under cold water, squeeze out excess moisture, and toss with a drizzle of sesame oil and a pinch of salt. Sprinkle with 1/2 tsp toasted sesame seeds.
7. Quick bean sprout banchan
In the same boiling water, blanch 1 cup bean sprouts for 1 minute, drain and cool. Toss with 1/2 tbs sesame oil, 1/2 tbs soy sauce, minced garlic (about 1/2 clove), and a pinch of salt. Set aside.
8. Prepare carrots and cucumber
Julienne the carrot and thinly slice the cucumber. Toss cucumber with 1 tbs rice vinegar and a pinch of sugar and salt to make a simple quick pickle. Set aside.
9. Assemble kimchi and pickles
Chop 3/4 cup kimchi coarsely. For housemade quick pickles: combine 2 tbs rice vinegar, 2 tbs water, and 1 tsp sugar in a small bowl until sugar dissolves; add 1/2 cup sliced vegetables (extra cucumber, radish, or onion) and let sit at least 10 minutes.
Sauces & Finish
10. Finish gochujang sauce
If you prefer a saucier gochujang, thin 2 tbs gochujang with 1 tbs warm water and 1 tsp sesame oil; stir until smooth. Taste and adjust heat or sweetness with a little sugar or honey if desired.
11. Fry eggs
Heat 1 tbs vegetable oil in a nonstick skillet over medium-high heat. Crack eggs into the pan and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. For over-easy, flip carefully and cook 20–30 seconds more.
12. Assemble bowls
To build each bowl: place a portion of crispy rice in the base. Arrange portions of bulgogi (about half the cooked beef), pan-fried tofu, blanched spinach, bean sprout banchan, julienned carrots, quick pickled cucumber, chopped kimchi, and housemade quick pickles on top of the rice in sections so each ingredient is visible. Drizzle a little sesame oil and sprinkle toasted sesame seeds over the vegetables.
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