Korean Bibimbap

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 740kcal

Ingredients

Beef:

  • 8 oz Beef sirloin sliced thinly
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Sesame oil
  • 1 clove Garlic minced
  • 1 tsp Sugar
  • 1 tsp Extra-virgin olive oil

Seasoning

  • Salt
  • Black pepper

Vegetables:

  • 1/2 cup Rice wine vinegar
  • 1 cup Water
  • 1 TBSP Sugar
  • 1 TBSP Salt
  • 1 cup Cucumber sliced
  • 1/2 cup Carrots cut into matchsticks
  • 1 cup Kimchi

Rice

  • 1/2 cup White rice

Eggroll

  • 2 TBSP Carrots peeled and shredded
  • 1/2 cup Napa cabbage shredded
  • 1.5 tsp Reduced-sodium soy sauce
  • 1.5 tsp Rice wine vinegar
  • 2 Egg roll wrappers
  • 3 cups Canola oil or your preferred high smoking point oil
  • 4 TBSP Duck sauce

Bibimbap Sauce:

  • 2 TBSP Gochujang (Korean chili paste) use more or less according to spice preference
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Sesame oil
  • 1 clove Garlic minced

For Serving:

  • 2 tsp Extra-virgin olive oil
  • 2 Eggs
  • 2 TBSP Scallions chopped

Sparkling Water

  • 24 oz Sparkling water
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • In a bowl, mix the sliced beef with soy sauce, sesame oil, garlic, sugar, and oil. Cover and marinate for at least 30 minutes.
  • Pickle the vegetables: Add the vinegar, water, sugar, and salt to a saucepan over high heat. Stir until the sugar and salt dissolve. Pour the liquid over the cucumber and carrots into a bowl. Set aside to cool completely.
  • Cook white rice according to the package instructions. Once cooked, season with salt and pepper. Cover with a lid to keep warm.
  • Prep the eggroll: Mix together the carrot, cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper. Lay out the egg roll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings). Repeat with the remaining egg rolls.
  • Heat a skillet over medium-high heat. Add the marinated beef and cook for about 3-5 minutes until browned and cooked through.
  • Fry the egg rolls: Heat the canola oil in a saucepan over medium heat to 325°F (163°C). Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
  • In a small bowl, mix the gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic to make the sauce.
  • Drain the cucumber and carrots well and pat dry with paper towels.
  • Heat the oil in a nonstick pan over medium heat. Crack the eggs into the pan and cook until the whites are firm. Season with salt and pepper to taste.
  • To assemble the bibimbap, divide the cooked rice into two bowls. Top with pickled vegetables, kimchi, and beef. Drizzle with sauce and add a fried egg on top. Garnish with scallions. Enjoy with egg roll, sauce, and sparkling water.

Nutrition

Calories: 740kcal | Carbohydrates: 77g | Protein: 40g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 232mg | Sodium: 4808mg | Potassium: 1074mg | Fiber: 4g | Sugar: 23g | Vitamin A: 8345IU | Vitamin C: 15mg | Calcium: 174mg | Iron: 6mg

Korean Bibimbap

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 740 kcal

Ingredients
 
 

Beef:

  • 8 oz Beef sirloin sliced thinly
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Sesame oil
  • 1 clove Garlic minced
  • 1 tsp Sugar
  • 1 tsp Extra-virgin olive oil

Seasoning

  • Salt
  • Black pepper

Vegetables:

  • 1/2 cup Rice wine vinegar
  • 1 cup Water
  • 1 TBSP Sugar
  • 1 TBSP Salt
  • 1 cup Cucumber sliced
  • 1/2 cup Carrots cut into matchsticks
  • 1 cup Kimchi

Rice

  • 1/2 cup White rice

Eggroll

  • 2 TBSP Carrots peeled and shredded
  • 1/2 cup Napa cabbage shredded
  • 1.5 tsp Reduced-sodium soy sauce
  • 1.5 tsp Rice wine vinegar
  • 2 Egg roll wrappers
  • 3 cups Canola oil or your preferred high smoking point oil
  • 4 TBSP Duck sauce

Bibimbap Sauce:

  • 2 TBSP Gochujang (Korean chili paste) use more or less according to spice preference
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Sesame oil
  • 1 clove Garlic minced

For Serving:

  • 2 tsp Extra-virgin olive oil
  • 2 Eggs
  • 2 TBSP Scallions chopped

Sparkling Water

  • 24 oz Sparkling water

Instructions
 

  • Prep the ingredients per the instructions above.
  • In a bowl, mix the sliced beef with soy sauce, sesame oil, garlic, sugar, and oil. Cover and marinate for at least 30 minutes.
  • Pickle the vegetables: Add the vinegar, water, sugar, and salt to a saucepan over high heat. Stir until the sugar and salt dissolve. Pour the liquid over the cucumber and carrots into a bowl. Set aside to cool completely.
  • Cook white rice according to the package instructions. Once cooked, season with salt and pepper. Cover with a lid to keep warm.
  • Prep the eggroll: Mix together the carrot, cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper. Lay out the egg roll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings). Repeat with the remaining egg rolls.
  • Heat a skillet over medium-high heat. Add the marinated beef and cook for about 3-5 minutes until browned and cooked through.
  • Fry the egg rolls: Heat the canola oil in a saucepan over medium heat to 325°F (163°C). Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
  • In a small bowl, mix the gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic to make the sauce.
  • Drain the cucumber and carrots well and pat dry with paper towels.
  • Heat the oil in a nonstick pan over medium heat. Crack the eggs into the pan and cook until the whites are firm. Season with salt and pepper to taste.
  • To assemble the bibimbap, divide the cooked rice into two bowls. Top with pickled vegetables, kimchi, and beef. Drizzle with sauce and add a fried egg on top. Garnish with scallions. Enjoy with egg roll, sauce, and sparkling water.

Nutrition

Calories: 740kcalCarbohydrates: 77gProtein: 40gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 232mgSodium: 4808mgPotassium: 1074mgFiber: 4gSugar: 23gVitamin A: 8345IUVitamin C: 15mgCalcium: 174mgIron: 6mg
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