Ingredients:
- 2 tablespoons toasted sesame oil
- 5 cups steamed white rice
- 3 tablespoons gluten free soy sauce
- 3 tablespoons mirin
- 2 cloves garlic, grated or minced
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon crushed roasted sesame seeds
- ¼ pound very thinly sliced beef bulgogi meat (sold at Korean markets) or rib eye
- 1 cup soybean sprouts, tails and any soft or brown pieces removed, rinsed and dried well
- Coconut oil, for frying
- ¼ pound shiitake mushrooms, stemmed and cut into 1/4-inch slices
- ½ medium zucchini, thinly sliced on an angle
- 1 cup snow peas
- 1 carrot, julienned
- 6 cups baby spinach
- ½ cup drained chopped cabbage kimchi
- 3 large egg yolks or fried eggs, for serving
- Black sesame seeds, for serving
- Radish sprouts, for serving (optional)
- Gochujang sauce, for serving (To make, stir together 3 tablespoons gochujang, 2 1/2 tablespoons mirin, 2 teaspoons each sugar and roasted sesame seeds, and 1 teaspoon each toasted sesame oil and thinly sliced scallions)
Method:
- Heat a large heavy-bottomed skillet (preferably cast iron) over medium heat. Add 1 tablespoon sesame oil and gently spread rice over the bottom of the skillet in a loose layer. Cook, undisturbed, until the bottom of the rice develops a golden crust, 8 to 10 minutes. This should be about the same time the toppings are done, but if rice is ready beforehand, just turn off the heat.
- Meanwhile, in a small bowl, stir together gluten free soy sauce, 2 tablespoons of the mirin, remaining 1 tablespoon sesame oil, garlic, ginger, and sesame seeds. Mix 2 tablespoons of sauce with beef and sugar and set aside. Set remaining seasoning sauce by the stove.
- As each vegetable topping is finished, arrange on a section of the rice in the skillet so toppings resemble the spokes of a bicycle wheel. In a medium nonstick skillet, heat 1/2 teaspoon of coconut oil over medium-high heat. Add bean sprouts and 1 teaspoon of the seasoning sauce and cook, stirring, until crisp-tender, about 30 seconds. Arrange bean sprouts on a section of the rice. Heat 2 teaspoons of oil in the skillet, add beef, and cook until cooked through, 1 to 2 minutes. Arrange beef on the rice.
- Heat 1 tablespoon of oil in the skillet, add mushrooms and 1 tablespoon sauce, and cook until tender, 1 minute. Arrange mushrooms on the rice. Heat 1/2 teaspoon of oil in the skillet, add zucchini and 2 teaspoons of the sauce, and cook until just tender, about 1 minute. Arrange zucchini on the rice.
- Heat 1/2 teaspoon of oil in the skillet, add snow peas and 2 teaspoons sauce, and cook until crisp-tender, 45 seconds. Arrange snow peas on the rice.
- Heat 1/2 teaspoon of oil in the skillet, add carrot and 1 teaspoon sauce, and cook until crisp-tender, 30 seconds. Arrange carrot on the rice. Finally, heat 1 teaspoon oil in the skillet, add spinach and 1 tablespoon sauce, and cook until just wilted, 30 seconds. Arrange spinach on the rice.
- Deglaze the pan with remaining 1 tablespoon mirin, scrape up any browned bits from the bottom, and spoon juices from the skillet over meat on the rice. Arrange kimchi on a section of the rice.
- Spoon the Gochujang sauce on the center of the rice or serve on the side, if you like. Make a little well in the spinach, mushrooms, and beef and gently put an egg yolk into each or arrange the fried eggs, if using, over the dish. Sprinkle Bibimbap with black sesame seeds and radish sprouts, if desired. Bring the skillet to the table, set it on a trivet, and mix everything together before spooning into bowls.
Source: https://www.shape.com/recipe/mixed-rice-bowl-with-beef
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