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

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

  • Preparation 40 min
  • Cooking 30 min
  • Marinating 15 min
  • Servings 4
  • Sans noix
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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

  • Rice

  • Beef

  • Garnish

Note from Ricardo

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.).

Personal Note