Bibimbap with Bulgogi Beef
Every time I would order this amazing Korean rice bowl I was always amazed by how every item is perfectly cooked and plated and separated. So I had tried to make this amazing dish at home with a gochujang sauce. After a few tweaks and adjustments I think I have gotten something very close to restaurant quality. It seems like a lot of steps and ingredients but its more chopping and slicing than anything else.
Bibimbap with Bulgogi Beef
Every time I would order this amazing Korean rice bowl I was always amazed by how every item is perfectly cooked and plated and separated. So I had tried to make this amazing dish at home with a gochujang sauce. After a few tweaks and adjustments I think I have gotten something very close to restaurant quality. It seems like a lot of steps and ingredients but its more chopping and slicing than anything else.
Cooking Instructions
- 1
[BEEF]
- 2
Slice it frozen so you can get the thin slices and set in a bowl and put in fridge. If you are having a hard time cutting it with your knife, using a bread knife works best, let it thaw out for about an hour before trying again.
- 3
[Marinade]
- 4
Take all marinade ingredients and place into blender. blend until it's a smooth puree. pour marinade over sliced beef. marinade for at least 2 hours or overnight.
- 5
[RICE]
- 6
Cook rice as per package instructions.
- 7
[VEGGIES]
- 8
Julienne the carrots, mince the garlic and ginger, shred the cabbage, thin slice the broccoli, chop the green onions and set aside, dice the cucumbers.
- 9
In a hot pan add some coconut oil and the carrots. add some salt on top. cook for a minute so carrots still have a crunch. Take out of pan and set aside.
- 10
Add more coconut oil and add the cabbage to pan. add 1 tbls of soy sauce and 1/2 tbls of the beef marinade and 1/2 tsp of ginger. cook it through and pull out of pan and set aside.
- 11
Add 1 tbls of butter to pan. then throw in the broccoli add a little salt. add a little garlic on top about 1/2 tbls. then add another tbls of butter and cook for about 2 mins. pull out and set aside.
- 12
Squeeze the orange juice and 1/2 tbls of ginger into a bowl. mix it well. can drizzle some olive oil into the oj and ginger and emulsify it to thicken it a bit. this will be the dressing for the cucumbers. add to cucumbers right before plating.
- 13
Now get the pan piping hot and add 2 tbls of coconut oil. Add the meat in batches if you need so the pan isn't overfilled and starts boiling the meat. Cook will be quick since they are thin.
Pull out of pan and set aside, keep covered in aluminum foil so it doesn't get cold. - 14
[EGG]
- 15
Add some oil to pan on medium low. add egg and cook through. The yolk should remain runny but not raw. it should be about 3 to 5 mins to cook.
- 16
[GOCHUJANG SAUCE]
- 17
Whisk all sauce ingredients in a bowl and set aside.
- 18
[PLATING]
- 19
Add rice to a bowl. press down a little. add sauce around rice. add egg to center of the bowl.
place the veggies and beef around the egg, so the yolk is only exposed. Do not mix make sure they are all separate from each other.
serve and eat.
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