BIBIMBAP

This traditional Korean dish, whose name means mixed rice, is made with warm white rice, sautéed vegetables, and gojuchang. Meat, mushrooms or a fried egg may also be added depending on who’s preparing it. Served with kimchi on the side, this version is our tribute to tradition.

Fermentation:
0 day
Active time:
25 mins
Total time:
25 mins
INGREDIENTS
DIRECTIONS

2 Garlic cloves, chopped


2 TBS (30 ML) Sugar


4 TBS (60 ML) Soy sauce


2 TBS (30 ML) Rice vinegar


4 TBS (60 ML) Sesame oil


12 OZ (350 G) Sirloin steak, cut into thin slices


3.5 OZ (100 G) Shiitake mushrooms, sliced


3 Carrots, julienned 


6 Bulbs bok choy, roughly chopped


2 TBS (30 ML) Gochujang 


4 Eggs


Salt and pepper to taste


2 CUPS (500 ML) Cooked jasmine rice


Sesame seeds, for service 


Chopped scallions, for serving


Kimchi Baechu, for serving

In a large bowl, whisk together the garlic, sugar, soy sauce, rice vinegar, and 1 tbs (15 ml) of sesame oil, until the sugar dissolves. Marinate the steak slices in the mixture for 20 minutes. 


Meanwhile, sauté the mushrooms over medium-high heat in 1 tbs (15 ml) of sesame oil for 3 minutes. Transfer to a plate. Repeat this step with the carrots and transfer them to the same plate, making sure not to mix them with the mushrooms. Sauté the bok choy in 1 tbs (15 ml) of sesame oil for 3 minutes and transfer to the same plate.


Sauté the marinated meat, still over medium-high heat, in the remaining sesame oil for 3 to 5 minutes. Meanwhile, pan-fry the eggs. 


To serve, divide the rice among 4 bowls and add the mushrooms, carrots, bok choy, and meat. Top each bowl with a fried egg, sesame seeds, and scallions. Serve with the kimchis.

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