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Bibimbap Korean Bowl — image

Bibimbap Korean Bowl

Paper-thin marinated beef, crispy vegetables, kimchi, fried egg and a spicy gochujang sauce, served in a Korean rice bowl.Traditional Korean rice dish where bibim stands for ‘mixing’ and bap for cooked rice. This colorful bowl is served with warm rice, vegetables (namul), spicy sauce (gochujang), egg, and meat.

Ingredients

150gBavette, skirt or flat iron steak
1units.eetlepelHoney
2units.theelepelAngus & Oink Korean Seasoning
1units.eetlepelSoy sauce
1units.theelepelGarlic puree

1units.eetlepelWater
2units.eetlepelAngus & Oink Korean Seasoning
2units.eetlepelWhite wine vinegar
3units.theelepelGranulated sugar
1.5units.theelepelSoy sauce
1units.theelepelGarlic puree
2.5units.theelepelSesame oil
2units.eetlepelGochujang paste

Rice
Sesame oil
Zucchini
Egg
Carrot
Soy sauce
Chili flakes
Honey
Bean sprouts
Garlic
Kimchi
Kale
Black pepper
Fish sauce
Bimi

Preparation

  1. Slice the beef paper-thin.
  2. Mix the Angus & Oink Korean Seasoning, garlic puree, soy sauce, honey, and sesame oil to make a marinade.
  3. Add the meat, mix well, and let marinate for at least 40 minutes.

  1. Mix all the ingredients for the sauce in a bowl.
  2. Set aside until use.

Use quantities as desired.

  1. Cook the rice according to the instructions and keep warm.
  2. Briefly fry the zucchini, carrot, and bean sprouts with soy sauce, honey, and chili flakes.
  3. Sauté the kale and broccolini with garlic, soy sauce, and black pepper.
  4. Fry the egg to your liking at the last moment.
  5. Assemble the bowl: start with rice, then arrange all the toppings in separate sections.
  6. Place the cooked meat in the center, add the egg, and spoon the bibimbap sauce over it.