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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›불고기 비빔밥 Bulgogi Bibimbap Recipe

불고기 비빔밥 Bulgogi Bibimbap Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups 불고기 비빔밥 Bulgogi Bibimbap Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 4 tbs soy sauce; 2 tbs brown sugar; 1 tbs mirin (or rice wine); 1 tsp sesame oil; 3 clove garlic, minced; 1 tsp ginger, grated; 2 stalk scallion, thinly sliced; 1 tsp black pepper; 1 tsp sesame seeds; 1 tbs vegetable oil (for cooking); 3 cups short-grain white rice (cooked); 4 oz spinach; 1 cup carrot, julienned; 1 cup zucchini, julienned; 2 cups bean sprouts (moyashi), trimmed; 4 oz shiitake mushrooms, sliced; 0.5 cup cucumber, thinly sliced (optional); 1 tsp kosher salt; 2 tbs vegetable oil (for vegetables); 3 tbs gochujang (Korean red pepper paste); 1 tsp sesame oil (for finishing); 0.5 tsp rice vinegar (optional, for sauce balance); 0.5 tsp sugar (optional, to taste); 3 each large eggs; 1 stalk scallion, thinly sliced (garnish); 0.5 tsp sesame seeds (garnish); 0.5 tsp toasted sesame oil (drizzle)

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time1h

Serves3

A classic Korean mixed rice dish with fresh vegetables, bulgogi and a fried egg.

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Ingredients

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Bulgogi (Korean marinated beef)

1 lb thinly sliced beef ribeye or sirloin

4 tbs Aged soy sauce

2 tbs Brown sugar

1 tbs mirin (or rice wine)

1 tsp Toasted sesame oil

3 clove Garlic, minced

1 tsp Ginger, grated

2 stalk scallion, thinly sliced

1 tsp black pepper

1 tsp Sesame seeds

1 tbs vegetable oil (for cooking)

Vegetables & rice

3 cups short-grain white rice (cooked)

4 oz Spinach

1 cup carrot, julienned

1 cup zucchini, julienned

2 cups bean sprouts (moyashi), trimmed

4 oz shiitake mushrooms, sliced

1/2 cup cucumber, thinly sliced (optional)

1 tsp kosher salt

2 tbs vegetable oil (for vegetables)

Seasonings & sauces

3 tbs gochujang (Korean red pepper paste)

1 tsp sesame oil (for finishing)

1/2 tsp rice vinegar (optional, for sauce balance)

1/2 tsp sugar (optional, to taste)

Eggs & garnish

3 each Large eggs

1 stalk scallion, thinly sliced (garnish)

1/2 tsp sesame seeds (garnish)

1/2 tsp toasted sesame oil (drizzle)

Method

Bulgogi (Korean marinated beef)

Prepare marinade

In a bowl combine soy sauce, brown sugar, mirin, 1 tsp sesame oil, minced garlic, grated ginger, sliced scallions, and black pepper. Stir until sugar dissolves.

Marinate beef

Add the thinly sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, 15–30 minutes still imparts flavor.

Cook bulgogi

Heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the marinated beef in a single layer (work in batches if needed) and cook, stirring occasionally, until browned and slightly caramelized, about 3–5 minutes per batch. Return all beef to the pan, sprinkle with 1 tsp sesame seeds, toss briefly, then remove from heat and keep warm.

Vegetables & rice

Cook rice

Cook short-grain white rice according to package instructions (about 1 cup uncooked rice yields ~3 cups cooked). Keep warm and fluff with a fork before serving.

Blanch spinach

Bring a pot of salted water to a boil. Add spinach and blanch for 20–30 seconds until wilted. Drain and immediately rinse under cold water. Squeeze out excess water, season with a pinch of salt and 1/2 tsp sesame oil if desired, and set aside in a small bowl.

Cook bean sprouts

In a small saucepan, bring water to a simmer and blanch bean sprouts for 1–2 minutes. Drain, toss with a pinch of salt and a few drops of sesame oil, then set aside.

Sauté carrots

Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add julienned carrot and a pinch of salt. Stir-fry for 2–3 minutes until slightly softened but still with bite. Remove and keep warm.

Sauté zucchini

In the same skillet, add 1 teaspoon vegetable oil. Add julienned zucchini and a pinch of salt. Stir-fry 2–3 minutes until tender-crisp. Remove and keep warm.

Sauté mushrooms

Add a little oil if needed and sauté sliced shiitake mushrooms over medium-high heat until browned and any liquid has evaporated, about 3–4 minutes. Season lightly with salt and set aside.

Seasonings & sauce

Prepare bibimbap sauce

In a small bowl combine gochujang, 1 tsp sesame oil (from finishing amount), rice vinegar, and 1/2 tsp sugar (optional). Stir until smooth. Taste and adjust spice/sweetness — if too thick, thin with 1–2 tsp water.

Eggs & assembly

Fry eggs

Heat a nonstick skillet over medium heat with a thin film of oil. Crack eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. For over-easy, flip and cook 10–20 seconds. Season whites with a pinch of salt.

Assemble bowls

Divide warm cooked rice between 3 bowls (about 1 cup rice per bowl). Arrange portions of bulgogi, spinach, bean sprouts, carrots, zucchini, mushrooms, and cucumber attractively around the rice in separate sections.

Finish & serve

Place a fried egg on top of each bowl. Drizzle 1/4 tsp toasted sesame oil over each, sprinkle with sliced scallion and 1/8 tsp sesame seeds per bowl. Serve with 1 tablespoon bibimbap sauce (gochujang mix) per bowl on the side or dolloped on top so diners can mix everything together. Mix thoroughly before eating to combine flavors.