Bibimbap recipe

Recipes

Michael Ruhlman
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A bibimbap can be a clean-out-the-fridge dish, but you can also use marinated skirt steak and vegetables and top it with a fried egg. You should marinate the meat for up to 48 hours - and optimally you'll want to marinate it for at least one hour.

If you don't have the exact vegetables specified here, feel free to exchange them for others.

Ingredients

For the marinated beef

450 g beef skirt steak or flank, sliced as desired
2 spring onions, finely sliced
2 garlic cloves, smashed aggressively with the flat of a knife and roughly chopped
1 tbsp peeled and grated fresh ginger
2 tbsp soy sauce
1 tbsp sugar

15.9 oz beef skirt steak or flank, sliced as desired
2 spring onions, finely sliced
2 garlic cloves, smashed aggressively with the flat of a knife and roughly chopped
1 tbsp peeled and grated fresh ginger
2 tbsp soy sauce
1 tbsp sugar

15.9 oz beef skirt steak or flank, sliced as desired
2 spring onions, finely sliced
2 garlic cloves, smashed aggressively with the flat of a knife and roughly chopped
1 tbsp peeled and grated fresh ginger
2 tbsp soy sauce
1 tbsp sugar

For the Korean red pepper sauce

2 tbsp gochujang or other Korean red pepper paste
2 tbsp water
2 tsp rice vinegar
1 tsp sugar
1 tsp fish sauce
1 tsp toasted sesame oil

2 tbsp gochujang or other Korean red pepper paste
2 tbsp water
2 tsp rice vinegar
1 tsp sugar
1 tsp fish sauce
1 tsp toasted sesame oil

2 tbsp gochujang or other Korean red pepper paste
2 tbsp water
2 tsp rice vinegar
1 tsp sugar
1 tsp fish sauce
1 tsp toasted sesame oil

For the bibimbap

280 g jasmine rice, well rinsed
60 ml vegetable oil
100 g peeled, julienned carrot
100 g julienned daikon radish
100 g julienned celery
100 g julienned iceberg lettuce
4 eggs, each cracked into its own ramekin

9.9 oz jasmine rice, well rinsed
2.1 fl oz vegetable oil
3.5 oz peeled, julienned carrot
3.5 oz julienned daikon radish
3.5 oz julienned celery
3.5 oz julienned iceberg lettuce
4 eggs, each cracked into its own ramekin

9.9 oz jasmine rice, well rinsed
0.3 cup vegetable oil
3.5 oz peeled, julienned carrot
3.5 oz julienned daikon radish
3.5 oz julienned celery
3.5 oz julienned iceberg lettuce
4 eggs, each cracked into its own ramekin

Details

Cuisine: Korean
Recipe Type: Main
Difficulty: Easy
Preparation Time: 80 mins
Cooking Time: 30 mins
Serves: 4

Step-by-step

Combine the sliced beef and other marinade ingredients in a covered container or zip-top plastic bag and marinate in the refrigerator for up to 48 hours (if you just got home from work, don’t worry about the marinating time).
In a small bowl, stir together all of the ingredients for the red pepper sauce and set aside.
Put the rice in a medium saucepan and cover it with about 2.5 cm of water. Put the pan over high heat and boil the rice until the water has reached the level of the rice and the steam holes are releasing bubbles (aka ‘fish eyes’). Cover the pan and put it on a back burner over low heat.
Put a wok over high heat. Put a large frying pan with a cover over low heat. When the wok is smoking hot, add 30 ml of the vegetable oil and allow it to get smoking hot. Add the beef and stir-fry until cooked, 2 minutes or so. Add the red pepper sauce and stir to combine.
Turn the heat under the frying pan to high. Add the vegetables to the beef in the wok, turn the heat off and stir to combine.
When the frying pan is hot, add the remaining 30 ml of vegetable oil and allow it to get almost smoking. Quickly pour in the eggs, one at a time, leaving space between them, and allow them to cook for 20 seconds or so, then cover the pan and reduce the heat to low.
Divide the rice among four large bowls. Top with the beef and vegetables. When the whites of the eggs have congealed but the yolks are still fluid, place an egg on top of the beef and vegetables in each bowl. Serve immediately.

Recipe taken from Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by Michael Ruhlman, published by Jacqui Small

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