Bibimbap is a tasty Korean dish that literally translates to “mixed rice”. The dish consists of a large bowl of rice topped with an array of vegetables and beef, and served with Korea’s favorite seasoned red chili paste, gochujang. Bibimbap is typically served in a sizzling hot stone bowl that gives the bottom layer of rice a nice golden crust. The great thing about bibimbap is that it is incredibly versatile and can be easily prepared from leftover side dishes and meals.
- 3 cups short grain rice
- 8 ounces beef, ribeye or sirloin (for vegetarian style, substitute with shiitake mushrooms)
- 2 cups boiled gosari
- 16 ounces soybean sprouts
- 2 kirby cucumbers
- 2 small zucchinis
- 2 medium carrots
- 5 teaspoons minced garlic
- 2-3 chopped scallions
- Soy sauce
- Sesame oil
- Roasted sesame seeds
- 4 eggs
- Vegetable/canola oil
- 4 tablespoons gochujang
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 3 tablespoons water
- Use a rice cooker to cook the rice or, if following package directions, use less water than called for. For best results, it’s good to have the rice in your bibimbap be a little drier than usual.
- Cut the beef into 2-inch long thin strips. Mix with 1 tablespoon soy sauce, 2 teaspoons sugar, 2 teaspoons sesame oil, 2 teaspoons rice wine, 1 tablespoon chopped scallion, 1 teaspoon minced garlic, ½ teaspoon sesame seeds and a little bit of pepper. Let marinate for 20 minutes before sauteing in a skillet over high heat for 2-3 minutes.
- Gosari – Cut into 3-inch lengths and season with 2 tablespoons of soy sauce. Then add 1 tablespoon sesame oil, 1 teaspoon minced garlic, ½ teaspoon sesame seeds and a pinch of pepper. Let stand for 10 minutes and then saute with 1 tablespoon of vegetable oil for 5 minutes on medium heat.
- Soybean sprouts – Boil 1 cup of water with a teaspoon of salt and then cook bean sprouts for 3 minutes. Drain quickly. Add a shock of cold water to stop them from overcooking and then drain again. Add 1 teaspoon minced garlic, 2 teaspoons sesame oil, ½ teaspoon sesame seeds.
- Spinach – In salted boiling water blanch the spinach until wilted (30-40 seconds). Drain quickly and shock in cold water, then cut into 3-inch lengths. Combine with 1 tablespoon chopped scallion, 1 teaspoon minced garlic, 1 teaspoon sesame oil, ½ teaspoon sesame seeds.
- Cucumbers – Cut into half lengthwise sliced and then slice crosswise. Sprinkle a generous amount of salt over top and set aside for 10-15 minutes. Squeeze out any remaining liquid and then toss with 1 tablespoon chopped scallion, ½ teaspoon minced garlic, 1 teaspoon sesame oil and ½ teaspoon sesame seeds.
- Zucchinis – Repeat step 6 with Zucchinis.
- Carrots – Cut carrots into thin strips and saute in a lightly oiled skillet for 1-2 minutes over medium heat. Sprinkle salt and pepper over for taste.
- Combine the sauce ingredients and mix thoroughly in a bowl. Assemble the rice in a large bowl and arrange each prepared vegetable and beef over the rice. Drizzle sesame oil and top with a fried egg sunny-side up. Serve with red pepper paste sauce.
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Lotte Plaza Market is your one-stop shop for all of your Korean and Asian grocery needs. With more than 10 locations in Maryland and Virginia, this growing market is always expanding and opening new markets to better serve our customers. Opened since 1976, our goal has always been to provide the best customer service and groceries to our customers. For answers to all of your questions, email us at LottePlaza.com.