Bi Bim Bap Recipe

Braise brisket

In a large heavy pot or Dutch oven, combine brisket pieces, 4 cups water, soy sauce, mirin, brown sugar, 4 tablespoons gochujang, 1 tablespoon sesame oil, minced garlic, sliced ginger and white parts of the scallions. Bring to a simmer over medium-high heat, then reduce to low, cover, and simmer gently until the brisket is fork-tender, about 2 to 2 1/2 hours. Check every 30 minutes and add a little water if liquid reduces too much.

Shred and glaze

When the brisket is tender, remove meat to a cutting board and let cool slightly. Strain braising liquid into a saucepan, reserving solids (ginger, scallion) for disposal. Shred brisket with two forks. Reduce the braising liquid over medium heat until slightly thickened (about 10–15 minutes), then return shredded brisket to the pan and toss with the reduced sauce to coat. Adjust seasoning with salt and pepper to taste. Keep warm.

While the brisket braises, combine 1 cup rice vinegar, 1 cup water, 2 tablespoons sugar and 1 teaspoon kosher salt in a small saucepan. Warm just until sugar dissolves. Place julienned carrot and daikon in a heatproof jar or bowl and pour the warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes (or up to 24 hours) to develop quick-pickle flavor.

Mushrooms: Heat 1 teaspoon sesame oil in a skillet over medium-high heat. Add sliced mushrooms and 1/2 of the minced garlic, sauté until browned and tender, about 5–7 minutes. Season with 1/2 teaspoon soy sauce and a pinch of salt. Remove and keep warm.

Spinach: Blanche spinach in boiling salted water for 30 seconds until wilted, then immediately transfer to an ice bath. Squeeze out excess water, then toss with 1 teaspoon sesame oil, remaining minced garlic, and a pinch of salt. Keep chilled or at room temperature.

Bean sprouts: Bring a small pot of water to a boil, add bean sprouts and blanch 45–60 seconds. Drain well and toss with a pinch of salt and a drizzle of sesame oil. Set aside.

Rice: Rinse 2 cups short-grain rice under cold water until the runoff is mostly clear. Combine rinsed rice and 2 1/2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff before serving.

Eggs: In a nonstick skillet, heat 2 teaspoons neutral oil over medium-high heat. Crack each egg and fry sunny-side-up until the whites are set but yolks remain runny, 2–3 minutes (cover briefly for more set whites). Season with a pinch of salt and pepper. Alternatively, soft-fry or poach to preferred doneness.

Divide warm rice among 4 shallow bowls (about 1 cup cooked rice per bowl). Arrange portions of shredded gochujang brisket, pickled carrots and daikon, sautéed mushrooms, seasoned spinach and blanched bean sprouts in separate sections on top of the rice so each bowl is colorful and compartmentalized.

Top each bowl with a fried egg. Drizzle a little sesame oil over the toppings, sprinkle toasted sesame seeds, sliced scallions and shredded nori if using. Serve remaining 2 tablespoons gochujang on the side so diners can add heat to taste.

To eat: break the egg yolk and mix everything together with gochujang to taste for classic bibimbap texture and flavor.