Beef Bibimbap
with Bok Choy & Marinated Cucumber
with Thinly Sliced Beef
This dish stars tender slices of beef coated in a delectable sauce of citrusy ponzu, honey, and gochujang—a Korean cuisine staple made with fermented soybeans. You'll serve the beef over a bed of fluffy rice, tender bok choy, and crisp, marinated cucumber. The smooth yolk of a fried egg adds a final layer of rich, savory flavor to the dish.
Details
This dish stars tender slices of beef coated in a delectable sauce of citrusy ponzu, honey, and gochujang—a Korean cuisine staple made with fermented soybeans. You'll serve the beef over a bed of fluffy rice, tender bok choy, and crisp, marinated cucumber. The smooth yolk of a fried egg adds a final layer of rich, savory flavor to the dish.
Nutrition per serving
Ingredients
10 oz
Thinly Sliced Beef
2 each
Pasture-Raised Eggs
½ cup
Long Grain White Rice
10 oz
Baby Bok Choy
1 each
Persian Cucumbers
1 tbsp
Sesame Oil
2 tsp
Gochujang
1 tbsp
Vegetarian Ponzu Sauce
2 tsp
Honey
1 tbsp
Rice Vinegar
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add half the vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
step 2
Fry the eggs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, cooked beef and sauce, marinated cucumber (including any liquid), and fried eggs. Enjoy!
step 3
Cook the bok choy
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl and stir in the remaining sesame oil. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
step 4
Cook the beef & sauce
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.
step 5
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 6
Make the sauce
In a bowl, whisk together the ponzu sauce, honey, remaining vinegar, half the sesame oil, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
Instructions
step 1
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add half the vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
step 2
Fry the eggs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, cooked beef and sauce, marinated cucumber (including any liquid), and fried eggs. Enjoy!
step 3
Cook the bok choy
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl and stir in the remaining sesame oil. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
step 4
Cook the beef & sauce
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.
step 5
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 6
Make the sauce
In a bowl, whisk together the ponzu sauce, honey, remaining vinegar, half the sesame oil, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu