Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, bibimbap with bulgogi beef. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Bibimbap with Bulgogi Beef is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Bibimbap with Bulgogi Beef is something that I’ve loved my entire life.
This easy beef bibimbap recipe is a popular Korean dish made with warm rice, assorted vegetables, bulgogi beef, and is topped with a free-range fried egg. Place the thinly sliced beef into a sandwich bag. Pour in the bulgogi marinade, gochujang paste, onion paste and sesame oil. You can use the barbecue or grill to cook your beef, but I used my frying pan.
To begin with this particular recipe, we must prepare a few ingredients. You can have bibimbap with bulgogi beef using 37 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Bibimbap with Bulgogi Beef:
- Make ready [Beef ]
- Take 1 lb thinly sliced beef steak (can slice frozen beef easier and very thin)
- Prepare [Marinade ]
- Make ready 1/2 cup cooking wine (Mirin or white wine with 2 tbls white sugar)
- Get 1 apple or asian pear
- Get 1 whole onion, roughly chopped
- Get 2/3 cup soy sauce
- Prepare 1/2 cup brown sugar
- Get 2 Tbsp garlic
- Make ready 1 tsp ginger
- Get 1 tsp pepper
- Get 2 small Thai chili's OR 1 Habenero
- Get 1 tbls Gochujang
- Take 1 tbls sesame oil
- Make ready [Gochujang Sauce ]
- Take 2 Tbsp gochujang
- Prepare 1 Tbsp sesame oil
- Prepare 1 Tbsp brown sugar
- Get 1 Tbsp water
- Get 1 Tbsp roasted sesame seeds
- Get 1 tsp vinegar – I used apple vinegar
- Make ready 1 tsp minced garlic
- Make ready [Veggies ]
- Take 2 tbls butter
- Get salt and pepper
- Make ready 3 julienned carrots
- Make ready 1 broccoli floret (sliced in mandolin very thin)
- Make ready 1/2 head cabbage
- Take 1 tbls marinade reserve
- Prepare 4 cloves garlic
- Get 2 tbls ginger
- Prepare 4 tbls coconut oil
- Prepare 4 green onions chopped up to green
- Take 1 tbls soy sauce
- Prepare 1/2 cucumber diced
- Take 1/2 orange
- Get olive oil
Serve bibimbap with gochujang sauce (Korean chilli sauce). If you've ever tried bulgogi beef, you know how flavorful it is - sweet, salty, garlicky and irresistible. For the crisp rice, cold rice is seared in a hot pan until it develops a crust. To serve your Beef Bibimbap, divide the cooked rice among four bowls, and top with the beef, seasoned watercress, seasoned bean sprouts, cooked carrots, kimchi, and egg.
Steps to make Bibimbap with Bulgogi Beef:
- [BEEF]
- Slice it frozen so you can get the thin slices and set in a bowl and put in fridge. If you are having a hard time cutting it with your knife, using a bread knife works best, let it thaw out for about an hour before trying again.
- [Marinade]
- Take all marinade ingredients and place into blender. blend until it's a smooth puree. pour marinade over sliced beef. marinade for at least 2 hours or overnight.
- [RICE]
- Cook rice as per package instructions.
- [VEGGIES]
- Julienne the carrots, mince the garlic and ginger, shred the cabbage, thin slice the broccoli, chop the green onions and set aside, dice the cucumbers.
- In a hot pan add some coconut oil and the carrots. add some salt on top. cook for a minute so carrots still have a crunch. Take out of pan and set aside.
- Add more coconut oil and add the cabbage to pan. add 1 tbls of soy sauce and 1/2 tbls of the beef marinade and 1/2 tsp of ginger. cook it through and pull out of pan and set aside.
- Add 1 tbls of butter to pan. then throw in the broccoli add a little salt. add a little garlic on top about 1/2 tbls. then add another tbls of butter and cook for about 2 mins. pull out and set aside.
- Squeeze the orange juice and 1/2 tbls of ginger into a bowl. mix it well. can drizzle some olive oil into the oj and ginger and emulsify it to thicken it a bit. this will be the dressing for the cucumbers. add to cucumbers right before plating.
- [BEEF]
- Now get the pan piping hot and add 2 tbls of coconut oil. Add the meat in batches if you need so the pan isn't overfilled and starts boiling the meat. Cook will be quick since they are thin. - Pull out of pan and set aside, keep covered in aluminum foil so it doesn't get cold.
- [EGG]
- Add some oil to pan on medium low. add egg and cook through. The yolk should remain runny but not raw. it should be about 3 to 5 mins to cook.
- [GOCHUJANG SAUCE]
- Whisk all sauce ingredients in a bowl and set aside.
- [PLATING]
- Add rice to a bowl. press down a little. add sauce around rice. add egg to center of the bowl. - place the veggies and beef around the egg, so the yolk is only exposed. Do not mix make sure they are all separate from each other. - serve and eat.
For the crisp rice, cold rice is seared in a hot pan until it develops a crust. To serve your Beef Bibimbap, divide the cooked rice among four bowls, and top with the beef, seasoned watercress, seasoned bean sprouts, cooked carrots, kimchi, and egg. Serve this bibimbap recipe with a good dollop of gochujang, and a sprinkling of toasted sesame seeds. Add the radishes and set aside to pickle. First, make the bulgogi sauce and marinade the beef.
So that’s going to wrap it up for this exceptional food bibimbap with bulgogi beef recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!