Bibimbap at Home

From the kitchen of Carly

Crispy rice meets tender marinated beef in this build-your-own bibimbap. Layer seasoned vegetables, gochujang sauce, and quick-seared rib-eye over golden rice cooked in cast iron until it shatters under your spoon. Mix it all together and eat.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup reduced-sodium soy sauce
  • 11/3 cup finely grated Asian pear with juices
  • 12 scallions, thinly sliced
  • 12 garlic cloves, minced
  • 11 tablespoon raw or brown sugar
  • 12 teaspoons grated peeled ginger
  • 11 pound thinly sliced (1/8") boneless beef rib-eye steak or short ribs
  • 13 tablespoons toasted sesame oil, divided
  • 18 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)
  • 1Bibimbap Mix-Ins (Sesame Pepper Bean Sprouts , Sesame Carrots , Garlicky Spinach , Soy-Glazed Shiitake Mushrooms , Sautéed Zucchini , Scallion Slaw , Wakame , and Gochujang-Date Sauce )
  • 18 fried eggs
  • 1Kimchi

Instructions

  1. Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

  2. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.

  3. Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.

  4. Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.