Recipe
Bibimbap
40 min
Calories 778 kcal
*Calories are for one serving.
Ingredients (4servings)
| 【For the Bibimbap Sauce】 | |
|---|---|
| Gochujang (Korean red pepper paste) | 4 tablespoons (80 g) |
| Mirin | 2 tablespoons (30 g) |
| Rice vinegar | 2 tablespoons (30 g) |
| Soy sauce | 1.5 teaspoons (8 g) |
| White sugar | 3 teaspoons (12 g) |
| Garlic clove（finely grated） | 1 (3 g) |
| Kadoya roasted sesame oil | 2.5 teaspoons (11.25 g) |
| 【For the Beef】 | |
| Beef tenderloin or thick steak, very thinly sliced | 8 oz (225 g) |
| Green apple（grated） | 1/4 (30 g) |
| Garlic cloves (minced) | 3 (9 g) |
| Soy sauce | 1 tablespoon (15 g) |
| Honey (or brown sugar) | 1 tablespoon (21 g or 12 g) |
| Kadoya roasted sesame oil | 2 teaspoons (9 g) |
| Vegetable oil (for cooking) | 2 teaspoons (9 g) |
| 【For the Vegetables】 | |
| Shiitake mushrooms（sliced） | 8 (about 80 g) |
| Large carrots（cut into matchsticks） | 2 (about 150 g) |
| Large zucchini（cut into matchsticks） | about 300 g |
| Spinach（cut into 2-inch pieces） | 1 bunch (about 150 g) |
| Bean sprouts | 4 cups (about 250 g) |
| Minced garlic (about 3 cloves) | 2 teaspoons (6 g) |
| Vegetable oil (divided) | 8 teaspoons (36 g) |
| Salt | 1/2 teaspoon (3 g) |
| Soy sauce | 1 ½ teaspoon (8 g) |
| Ffish sauce (or substitute soy sauce) | 1/4 teaspoon (1.5 g) |
| White sugar | 1/4 teaspoon (1 g) |
| Kadoya roasted sesame oil | 2 teaspoon (9 g) |
| 【For Assembly】 | |
| Cooked white rice (preferably short-grain) | 4 cups (600 g) |
| Fried eggs | 4 |
| Roasted sesame seeds | 2 teaspoon (6 g) |
| Kadoya Roasted Sesame Oil (for drizzling) | 2 teaspoons (9 g) |
Directions (40 min)
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Prepare the Bibimbap Sauce: In a small bowl, mix gochujang, mirin, rice vinegar, soy sauce, white sugar, garlic, and Kadoya roasted sesame oil until the sugar dissolves. Set aside.
-
In a bowl, combine grated apple, garlic, soy sauce, honey, and Kadoya roasted sesame oil. Add sliced beef, mix well, and let marinate for at least 30 minutes.
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Heat 2 teaspoons vegetable oil in a skillet over high heat. Let excess marinade drip off, then cook beef for 3–4 minutes until browned with caramelized bits. Remove from heat and set aside.
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Heat 2 teaspoons vegetable oil in a skillet over medium-high heat. Add mushrooms and cook for 2 minutes. Stir in soy sauce, sugar, and 1/2 teaspoon garlic. Cook for 1 more minute, then remove.
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Heat 2 teaspoons vegetable oil in the same skillet. Cook carrots for 5 minutes until just tender, then remove.
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Add 2 teapoons vegetable oil and cook zucchini for about 4 minutes. Remove from heat.
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Heat 2 teaspoons vegetable oil with 2 tsp Kadoya roasted sesame oil, then sauté spinach until wilted. Stir in 1/2 tsp garlic and salt, then remove. Once cool, squeeze out excess liquid.
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Blanch bean sprouts in boiling water for 5 minutes or steam in the microwave for 3 minutes until tender. Drain, cool under cold water, and squeeze out excess liquid. Toss with 2 teaspoons Kadoya roasted sesame oil, 1 teaspoon garlic, and fish sauce.
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Divide warm rice among four bowls. Arrange beef, mushrooms, carrots, zucchini, spinach, and bean sprouts in sections on top of the rice. Place a fried egg in the center of each bowl. Sprinkle with sesame seeds and drizzle with Kadoya dark roasted sesame oil.
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Serve with Bibimbap Sauce on the side. Mix everything together before eating and Enjoy!
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