Korean Beef Bibimbap Bowls

Updated: Nov 2, 2019

Korean Beef Bibimbap Bowls

2 pounds thinly sliced beef 1/2 cup soy sauce 1/4 cup brown sugar 1 tbsp sesame oil 8 cloves garlic - minced 2 tbsp sesame seeds 1 bunch green onion 1/2 large pear - pureed

1 heaped tablespoon gochujang olive oil - for frying

Purée all the above ingredients and put them in a ziplock bag. Remove the air and seal. Make sure all the pieces are coated

For the Korean Beef Bibimbap Bowls 4 cups cooked white rice kimchi to taste 3 carrots - cut into matchsticks 1 English cucumber - sliced or cut into matchsticks

Shredded cabbage EVOO 1 bag fresh spinach 10-12cloves garlic - minced, divided soy sauce 1 box mushrooms - sliced 4 large eggs 1 cup Pickled Red Onions 1/4 cup toasted sesame seeds 1/4 cup gochujang (Korean hot pepper paste)


For the Korean Beef (Bulgogi) When ready to cook, heat a large cast iron skillet on med high heat and cook till done to your preference

For the Korean Beef Bibimbap Bowls

cook rice with fresh ginger and salt in the water. When done slice green onions and fold it in divide the rice between the desired number of bowls put the vegetables that will not be cooked- carrots, cucumber and cabbage in a ziplock bag add some apple cider vinegar and some rice vinegar. Then add some brown sugar and salt. Remove air and let it pickle. Heat one teaspoon of olive oil in a large skillet over medium heat. Working in batches if necessary, add the spinach to the skillet and cook until all the spinach is cooked and wilted. Add some of the minced garlic to the skillet and sauté for one minute, or until the garlic is fragrant. Add half (1 tbsp) of the soy sauce to the spinach and cook for an additional minute. Remove the spinach from the skillet, dividing among the Bibimbap bowls. Using the same skillet, heat one more teaspoon of olive oil over medium heat. Add the remaining garlic and sauté, stirring constantly, for one minute, or until garlic is fragrant. Add the mushrooms, zucchini, asparagus & sliced sweet peppers to the skillet and cook, stirring often until mushrooms start to drop some of their liquid. Add the remaining one tablespoon of soy sauce and a touch of the gochujang. Salt and pepper to taste. and mix well. Cook for an additional 1-2 minutes. Remove the veggies from the skillet, diving among the Bibimbap bowls. Add olive oil to a clean non-stick skillet over medium heat. Fry the eggs on one side until yolks are runny but whites are firm As the eggs are cooking top each bowl with cooked Korean beef, pickled red onions, kimchi, pickled veggies and sesame seeds, and a scoop of gochujang Carefully transfer one egg to each bowl and serve immediately. Enjoy! Take a picture and don’t forget to tag me