epicurious
Bibimbap
Preparing the Korean culinary icon bibimbap at home takes time, care, and possibly a trip to a Korean grocery store, but it’s well worth it for this recipe.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 2h👤 Kay Chun📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Bulgogi
2
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for ⏱️ 30 minutes or up to ⏱️ 3 hours.
3
Crisp rice and assembly
4
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about ⏱️ 15 minutes.
5
Meanwhile, heat ½ tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about ⏱️ 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
6
Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.
Bibimbap Mix-Ins (Sesame-Pepper Bean Sprouts, Sesame Carrots, Garlicky Spinach, Soy-Glazed Shiitake Mushrooms, Sauteéd Zucchini, Scallion Slaw, Wakame, Date-Gochujang Sauce)Kimchi
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