Ever since our Bulgogi Grilled Cheese recipe, we’ve been craving more and more Korean food. And one of our utter-most favorite is Bibimbap! It’s basically a bowl of warm rice topped with sautéed and seasoned vegetables, chili pepper paste, and more often than not a fried egg and sliced meat. And all the ingredients in the dish are stirred and mixed together thoroughly to make one delicious bowl of yumminess.
We had our first bibimbap in a Korean restaurant in our neighbourhood and it was served on a sizzling hot stone pot, or called in Korean dolsot bibimbap. Basically the rice and vegetables are still cooking and sizzling when they serve the dish. And by the time you get to the bottom of the bowl, you get these delicious, crispy (albeit sometimes a bit too hard), and flavourful rice. Now, if you do happen to have a hot stone pot at home then great! You can make yourself a delicious bowl of sizzling hot bibimbap. But if you don’t have one don’t you worry! The regular bibimbap is just as yummy and mouth-watering!
A lot of the ingredients in this recipe such as the beef, zucchini, carrots, mushroom, and eggs can be found at your local grocery store. But you might need to do a little hunting for some of the Asian ingredients. The red chili paste are sold in every Korean supermarket, and can also often be found in an Asian grocery store. Same goes for the seaweeds. But just be sure to get yourself the red chili paste since that’s the sauce that’s gonna bind everything together!
Be sure to leave a comment below if you have any questions or just wanna say hi! We posted the cooking instructions below and we hope you enjoy the recipe. Always have a great time cooking and as usual, happy eating!
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
INGREDIENTS (serves 1 person)
- 8 ounces of flank steak, thinly sliced
- 2 tbsp of thinly sliced mushroom
- 2 tbsp of thinly sliced zucchini
- 2 tbsp of sliced carrots, cut into matchsticks
- 2 tbsp of sliced cucumber, cut into matchsticks
- 1 tbsp of nori seaweed sheet cut into thin strips
- 1 whole egg
- 1 tsp of sesame seeds
- 3 tbsp of canola oil
- 1 clove of garlic, finely diced
- 2 tbsp of Korean hot pepper paste, or gochujang
- 1 cup of white rice, cooked
- Salt and pepper to taste
- In a pan, heat 1 tablespoon of canola oil at medium high heat. Sauté the mushroom until browned and soft, about 3- 5 minutes. Remove mushrooms from pan and cook the zucchini until soft, about 3 minutes. Remove zucchinis from pan and set zucchini aside. If there’s not enough oil, you can add another half tablespoon of canola oil. Sauté the carrots until soft, about 3 minutes. Remove from heat.
- In the same pan, heat 1 tablespoon of canola oil over high heat. Season the beef slices with salt and cook for about 5 minutes or until cooked thoroughly. Remove from heat.
- In the same pan, crack a whole egg and fry over medium high heat until egg whites are cooked all the way, leaving the egg yolk runny.
- Add half tablespoon of oil in a pan and heat over medium high heat. Cook garlic until soft and fragrant, then add in the Korean hot chili paste. Stir for about one minute and set aside in a separate bowl.
- To assemble the dish, place the cooked white rice in a bowl, making a bed of rice along the bottom of the bowl. Place the beef, zucchini, carrots, mushroom, cucumber, nori seaweed strips, and fried egg on top of the bed of rice. Top with some sesame seeds and the hot chilli paste sauce.