Bibimbap (Korean Rice, Vegetable, Egg and Beef Bowl)

Name: Bibimbap (Korean Rice, Vegetable, Egg and Beef Bowl)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) rice vinegar; 2 tbsp sugar; 2 tbsp (30 ml) water; 1 medium carrot, peeled and cut into thin strips; 2 cups (430 g) medium-grain white rice (such as Calrose); 2 cups (500 ml) water; 1/2 tsp salt; 3/4 lb (340 g) fondue beef or very thinly sliced beef; 1/4 cup (60 ml) soy sauce; 1/4 cup (60 ml) water; 2 tbsp (30 ml) maple syrup; 2 tbsp (30 ml) sesame oil; 1 tsp (5 ml) sambal oelek or sriracha; 1 garlic clove, chopped; 2 tbsp butter; 4 eggs; 1 cup (75 g) bean sprouts; 2 Lebanese cucumbers, julienned; 1 tsp sesame seeds, toasted; Sambal oelek, sriracha sauce or kimchi, as desired

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Preparation 40 MIN

Cooking 30 MIN

Marinating 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

Pickled Carrots

1/4 cup (60 ml) rice vinegar
2 tbsp sugar
2 tbsp (30 ml) water
1 medium carrot, peeled and cut into thin strips

Rice

2 cups (430 g) medium-grain white rice (such as Calrose)
2 cups (500 ml) water
1/2 tsp salt

Beef

3/4 lb (340 g) fondue beef or very thinly sliced beef
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) water
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) sesame oil
1 tsp (5 ml) sambal oelek or sriracha
1 garlic clove, chopped

Garnish

2 tbsp butter
4 eggs
1 cup (75 g) bean sprouts
2 Lebanese cucumbers, julienned
1 tsp sesame seeds, toasted
Sambal oelek, sriracha sauce or kimchi, as desired

Preparation

Pickled Carrots

In a bowl, combine the vinegar, sugar, water and carrot. Let marinate for 15 minutes. Drain.

Rice

Meanwhile, in a saucepan, cover the rice with cold water. Rinse and drain several times until the water runs clear. Add the water and salt.
Bring to a boil and stir. Cover and cook over low heat for 12 to 15 minutes or until the liquid is completely absorbed. Stir and let rest for 5 minutes, covered.

Beef

Meanwhile, in a bowl, combine all the ingredients. Season with pepper. Drain when ready to cook, keeping the marinade aside.
In a large skillet over medium-high heat, brown the meat, a third at a time, on each side. Transfer to a plate. Pour the marinade into the skillet and bring to a boil. Return the beef to the skillet. Simmer for 3 minutes and coat well with the sauce. Remove from the heat.

Garnish

In another large skillet over medium heat, melt the butter and add the eggs. Cook over low heat, on one side only, for about 3 minutes or until the egg white is cooked through. Season with salt and pepper.
Divide the rice among bowls. Add the meat, carrots, bean sprouts and cucumbers on the rice. Top with the eggs. Sprinkle with the sesame seeds. Serve with sambal oelek, sriracha sauce or kimchi.

Note

In Korea, this dish is traditionally served in a stone bowl that was previously heated. This makes the rice and fillings sizzle when they are placed in the bowl. It is also served with kimchi, a spicy sweet and sour condiment made from fermented vegetables (cabbage, radish, cucumber, etc.).