Beef Bibimbap

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From the Test Kitchen

Bibimbap is a popular Korean dish whose name arose from the Korean word for “mixed rice.” This delicious meal traditionally consists of white rice topped with sautéed vegetables, marinated meat, hot chili, sesame oil, and other condiments. These ingredients are then all mixed thoroughly along with gochujang, a sweet-spicy soybean-based chili paste. Sometimes bibimbap comes in a sizzling hot stone bowl called a dolsot.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

¾ cup Jasmine Rice
2 cloves Garlic
2 Scallions
1 Carrot
3 oz Shiitake Mushrooms
7 oz Taiwanese Bok Choy
10 oz Top Round Steak
2 Tbsps Soy Sauce
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
1 Tbsp Sugar
1 cup Bean Sprouts
3 Tbsps Gochujang (Korean Chili Paste)
1 tsp Sesame Seeds

step-by-step

instructions

Cook Along

1 Cook the rice:

In a medium pot, combine the rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high then cover, reduce the heat to low, and cook 20 minutes, or until the water is absorbed and the rice is cooked through. Fluff the rice with a fork.

2 Prepare your ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic. Thinly slice the scallions. Peel and cut the carrot into thin matchsticks. Remove the stems of the shiitake mushrooms and slice the caps. Roughly chop the Taiwanese bok choy. Find the grain of the steak (the lines of the muscles) and thinly slice the steak across the grain.

3 Marinate the beef:

In a medium bowl, combine the soy sauce, rice vinegar, garlic, sugar, and half the sesame oil. Whisk until the sugar dissolves. Add the sliced steak and toss to coat it in the marinade. Let the steak marinate for at least 5 minutes.

4 Cook the vegetables:

In a large pan, heat some oil on medium-high until hot. Add the mushrooms and a drizzle of the remaining sesame oil. Season with salt and pepper, and cook 1 to 2 minutes, or until softened. Transfer the cooked mushrooms to a plate. Repeat this process with the carrot and bean sprouts separately, transferring them to the same plate when cooked. Then, cook the Taiwanese bok choy with half the gochujang, half the sesame seeds, and any remaining sesame oil for about 2 minutes, stirring until completely wilted.

5 Cook the beef:

Wipe out the pan used for the vegetables. Heat a little oil on medium-high until hot. Add the marinated steak to the hot pan and cook 2 to 4 minutes, or until the liquid has evaporated and the steak is cooked through.

6 Assemble the bibimbap:

Divide the rice between 2 bowls. Top each bowl of rice with half the steak and half of each of the vegetables. Garnish with the scallions and remaining sesame seeds. Serve with the remaining gochujang. Enjoy!