Deconstructed Korean Bibimbap
Updated: Sep 15, 2020
Bibimbap (비빔밥) is probably the starter Korean dish for most people new to Korean cuisine. It's really just rice with meat and veggies and there are so many variations to this dish. I sort of consider it the "everything but the kitchen sink" dish. I followed my mom's variation in this dish but I deconstructed it and wanted to incorporate different pickling and seasoning techniques to the veggies.
Growing up, my mom would make this when we had banchan (korean side dishes) to get rid of and the truth is everything mixed in rice is pretty delicious. So feel free to experiment with toppings, add whatever veggies are seasonal at the market and I always like to top it with a fried egg.
1 lb. Hangar Steak
2 Tbsp soy sauce
2 tsp minced garlic
1 tsp toasted sesame oil
1 Tbsp of rice wine mirin (or brown sugar) *paid link*
1 tsp gochugaru (korean red pepper flakes)*paid link*
salt & pepper
optional citrus squeeze (lime/lemon)
1 bunch of spinach
1 bag of bean sprouts
1 lb of white mushrooms
1 small carrot
3 mild green Korean peppers
Mama Han's Bibimbap sauce
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp brown sugar
1 Tbsp 7up or Sprite - secret ingredient to this amazing sauce
1 Tbsp roasted sesame seeds
1 tsp rice wine vinegar
1 tsp minced garlic
tiny squirt of wasabi (optional)
Make sure you have rice in the rice cooker or that you have some rice cooking while you prep!
Marinate the steak while you prep the veggies. Add all of the ingredients together and soak the steak in it for at least 30 minutes.
Most times, you should have korean banchan/veggies leftover that you can throw in here but if you want to prep your own, here is what I did for this recipe.
SPINACH: Sautéed in a pan with garlic, sesame oil, and some salt/pepper. Then I garnished it with sesame seeds.
CARROTS: I did a quick pickle on these carrots. I just let them soak in a mixture of rice wine vinegar with a pinch of sugar and pepper.
BEAN SPROUTS: Blanch these for a few minutes in boiling water. Strain the bean sprouts and then while hot season them with garlic powder, gochugaru, sesame oil, and soy sauce.
MUSHROOMS: I sautéed them like the spinach. Simple with some garlic, sesame oil, salt and pepper with a squeeze of lemon at the end.
PEPPERS: I grilled them after coating them in olive oil, salt. and pepper. I love the taste of chargrilled peppers and they will bring a nice flavor to the bibimbap.
5. Grill the steak for about 7 minutes on each side. Let it rest for about 10 minutes before you slice.
6. Make the bibimbap sauce. Don't forget the secret ingredient, 7up or Sprite, as this is what gives the sauce the perfect sweet and salty taste. Add all the ingredients and mix well.
Assemble the rice, meat, and veggies and drizzle with the sauce on top. Make sure you have some sauce on the side as everyone likes their own level of spiciness.
This dish truly should be easy and for those days when you don't have time to cook and just want to assemble whats left in your fridge.