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

Bulgogi Bibimbap 불고기 비빔밥 Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Bulgogi Bibimbap 불고기 비빔밥 Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 3 tbs soy sauce; 1 tbs brown sugar; 1 tbs mirin (or rice wine); 1 tsp sesame oil; 0.25 cup grated Asian pear (or 2 tbs apple juice); 2 tsp grated garlic; 0.5 tsp grated ginger; 2 tbsp finely sliced green onion; 1 tsp toasted sesame seeds; 0.25 tsp black pepper; 1 tbs vegetable oil (for cooking); 4 oz spinach; 1 tsp soy sauce (for spinach); 0.5 tsp sesame oil (for spinach); 0.5 tsp garlic (minced for spinach); 1 cup carrot (julienned); 1 tsp vegetable oil (for carrot); 0.25 tsp salt (for carrot); 4 oz shiitake mushrooms (or button, sliced); 1 tsp soy sauce (for mushrooms); 0.5 tsp sesame oil (for mushrooms); 1 cup bean sprouts; 0.5 tsp sesame oil (for sprouts); 0.25 tsp salt (for sprouts); 3 cups short-grain white rice (cooked); 3 each eggs; 1 tbs cooking oil (for frying eggs); 3 tbs gochujang (Korean red pepper paste); 1 tsp sesame oil (for sauce)

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 (marinated beef)

1 lb thinly sliced beef ribeye or sirloin

3 tbs Aged soy sauce

1 tbs Brown sugar

1 tbs mirin (or rice wine)

1 tsp Toasted sesame oil

1/4 cup grated Asian pear (or 2 tbs apple juice)

2 tsp grated garlic

1/2 tsp grated ginger

2 tbsp finely sliced green onion

1 tsp toasted sesame seeds

1/4 tsp black pepper

1 tbs vegetable oil (for cooking)

Vegetable toppings (namul)

4 oz Spinach

1 tsp soy sauce (for spinach)

1/2 tsp sesame oil (for spinach)

1/2 tsp garlic (minced for spinach)

1 cup carrot (julienned)

1 tsp vegetable oil (for carrot)

1/4 tsp salt (for carrot)

4 oz shiitake mushrooms (or button, sliced)

1 tsp soy sauce (for mushrooms)

1/2 tsp sesame oil (for mushrooms)

1 cup Bean sprouts

1/2 tsp sesame oil (for sprouts)

1/4 tsp salt (for sprouts)

Rice & egg

3 cups short-grain white rice (cooked)

3 each Eggs

1 tbs cooking oil (for frying eggs)

Gochujang sauce & garnish

3 tbs gochujang (Korean red pepper paste)

1 tsp sesame oil (for sauce)

1 tsp Rice vinegar

1 tsp sugar (or honey)

1 tsp water (to thin sauce if needed)

1 tsp toasted sesame seeds (for garnish)

1/4 cup kim (dried seaweed), torn (optional)

2 tbsp scallions, thinly sliced (for garnish)

Method

Bulgogi (marinated beef)

Prepare marinade

In a bowl combine soy sauce, brown sugar, mirin, sesame oil, grated pear, grated garlic, grated ginger, sliced green onion, sesame seeds and black pepper. Stir until sugar mostly dissolves.

Marinate beef

Add the thinly sliced beef to the marinade and mix thoroughly so all pieces are coated. Cover and refrigerate for at least 30 minutes, up to 2 hours (longer will deepen flavor).

Cook bulgogi

Heat 1 tablespoon vegetable oil in a large skillet or grill pan over medium-high heat. Add marinated beef in a single layer (work in batches if necessary) and cook 2–4 minutes, stirring occasionally, until browned and cooked through. Remove from heat and keep warm.

Vegetable toppings (namul)

Spinach (sigeumchi-namul)

Bring a pot of water to a boil and blanch spinach for 20–30 seconds until wilted. Drain and immediately rinse under cold water to stop cooking. Squeeze out excess water, then toss with 1 tsp soy sauce, 1/2 tsp sesame oil and 1/2 tsp minced garlic. Set aside.

Carrot

Heat 1 tsp vegetable oil in a small pan over medium heat. Add julienned carrot and a pinch of salt; sauté 2–3 minutes until slightly softened but still with bite. Remove and set aside.

Mushrooms

In the same pan, add a touch more oil if needed. Sauté sliced shiitake for 3–4 minutes until tender. Season with 1 tsp soy sauce and 1/2 tsp sesame oil; stir and remove from heat.

Bean sprouts

Bring a small pot of water to a boil, add bean sprouts and blanch for 1 minute. Drain and toss with 1/2 tsp sesame oil and 1/4 tsp salt. Set aside.

Rice & egg

Prepare rice

If not already cooked, rinse short-grain rice until water runs clear and cook according to package or rice cooker instructions to yield about 3 cups cooked rice. Keep warm.

Fry eggs

Heat 1 tablespoon cooking oil in a nonstick skillet over medium-high heat. Crack eggs in and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes (cover for 30–45 seconds if the tops need setting). Season edges lightly with salt. Cook one egg per serving.

Gochujang sauce & garnish

Make sauce

In a small bowl whisk together gochujang, 1 tsp sesame oil, rice vinegar, sugar and 1 tsp water. Taste and adjust: add more sugar for sweetness, more vinegar for brightness or more water to thin.

Assemble bibimbap

Divide warm rice among 3 bowls (about 1 cup cooked rice per serving). Arrange portions of bulgogi and each prepared vegetable (spinach, carrot, mushrooms, bean sprouts) in sections on top of the rice. Place one fried egg in the center of each bowl.

Garnish & serve

Drizzle a small amount of sesame oil over each bowl, spoon 1 tablespoon (or more to taste) of gochujang sauce onto each bowl or serve on the side. Sprinkle toasted sesame seeds, sliced scallions and torn kim over the top. To eat, break the yolk and mix everything together until well combined.