Bibimbap

 

For the gochujang sauce

 

1/4 cup gochugang (Korean chili paste)

 

2 tablespoons of toasted sesame oil

 

2 tablespoons of sugar

 

2 tablespoons of water

 

1 tablespoon toasted sesame seeds

 

2 teaspoons chopped garlic

 

2 teaspoons of rice vinegar

 

For a namol spicy cucumber

 

12 ounces (4 to 5) Persian cucumber

 

1/2 teaspoon kosher salt

 

1 large garlic clove, grated

 

1 (1/2 inch) piece of grated fresh ginger

 

1 green onion, cut into thin slices

 

1 tablespoon of rice vinegar

 

1 tablespoon gochugaru (Korean chili flakes) , or as desired

 

1 teaspoon of sugar

 

1/2 teaspoon toasted sesame oil

 

For the namol spinach

 

1 1/2 tsp kosher salt, divided

 

1 pound small spinach

 

2 green onions, thinly sliced

 

1 clove of garlic, grated

 

1 1/2 tsp soy sauce

 

1 1/2 tsp toasted sesame oil

 

1 1/2 teaspoons of toasted sesame seeds

 

1/4 teaspoon sugar

 

1/8 teaspoon freshly ground black pepper

 

For the namol bean sprouts

 

1/2 pound fresh bean sprouts

 

1/2 green onion, thinly sliced

 

1 clove of garlic, grated

 

1/2 teaspoon grated ginger

 

1 1/2 tablespoons toasted sesame oil

 

1 teaspoon of toasted sesame seeds

 

1/2 teaspoon kosher salt

 

For the rest of the bibimbap

 

2 cups short grain white rice

 

2 1/2 cups of water

 

8 ounces of boneless steaks (such as rib eye or sirloin steak)

 

1 1/2 tablespoons soy sauce

 

2 teaspoons of sugar

 

2 teaspoons toasted sesame oil

 

2 teaspoons mirin

 

1 clove of garlic, grated                 

 

2 tablespoons plus 1 teaspoon neutral oil, such as canola, divided

 

2 small carrots, peeled and julienned

 

6 ounces fresh shiitake mushrooms , discarded stalks and caps

into slices

 

6 large eggs

Make the gochujang sauce: 

Combine all sauce ingredients in a small bowl and whisk until smooth. Cover and refrigerate until ready to use, up to 5 days.

Make the cucumber namul: 

Slice the cucumbers thinly, about 1/8 inch thick, and toss with the salt. Set aside for about 30 minutes to allow the salt to draw out excess water. 

Drain the cucumbers and rinse the salt off. Pat dry with a paper towel, pressing a bit to release any remaining water. 

Combine with the garlic, ginger, green onion, rice vinegar, gochugaru, sugar, and sesame oil. Taste and adjust for salt. Chill and store in a covered container in the fridge for up to a day before serving.

Make the spinach namul: 

Bring a large pot of water to a boil and prepare an ice bath. Add 1 teaspoon salt to the boiling water. Blanch the spinach for 30 seconds and use a spider or slotted spoon to transfer it to an ice water bath to stop the cooking. 

After cooling, drain and squeeze all the liquid out. Combine with the green onions, garlic, soy sauce, sesame oil, sesame seeds, remaining 1/2 teaspoon salt, sugar, and pepper. Taste and adjust for salt. Chill and store in a covered container in the fridge up to a day before serving.

Make the bean sprout namul: 

Bring a large pot of water to a boil (you can use the same water you used to blanch the spinach). Blanch the bean sprouts for 3 minutes. Use a spider or slotted spoon to transfer it to an ice bath to stop the cooking. 

Drain well and combine with the green onion, garlic, ginger, sesame oil, sesame seeds, and salt. Taste and adjust for salt. Chill and store in a covered container in the fridge for up to a day before serving.

Make the rice:

Add the rice to a medium bowl and cover with water. Swirl the rice around with your hands a few times. The water will become cloudy as excess starch is washed off. Drain and discard the cloudy water. Add fresh water and repeat at least 3 times, or until the water is mostly clear. Soak the washed rice in fresh water for 30 minutes. 

Drain the rice and add to a heavy-bottomed pot that is deep enough that your rice won’t boil over, around twice as tall as the water level. Add 2 1/2 cups water. Cover with the lid, turn the heat to medium-high, bring to a boil, and cook for 5 minutes. Reduce the heat to low and simmer until the rice is tender and all the water is absorbed, about 15 to 17 minutes. Turn off the heat and let it sit, covered, for 10 minutes. Keep covered to stay warm.

Marinate the beef:

 

Meanwhile, slice the beef into thin, 2-inch long strips. In a medium bowl, combine the soy sauce, sugar, sesame oil, mirin, and garlic and whisk to combine. Add the beef, toss to coat, and marinate for 20 minutes

Sauté the carrots, mushrooms, and beef:

Meanwhile, heat a wok or large, heavy-bottomed skillet over high heat. Add 2 teaspoons neutral oil and sauté the carrots for 2 to 3 minutes, or until just starting to char and still crisp-tender. Season with salt and remove to a platter. Add another teaspoon of oil to the pan and repeat with shiitake mushrooms.

Once the beef has been marinating for 20 minutes, remove it from marinade, pat it dry, add another teaspoon of oil to the pan, and sauté the beef until browned, 2 to 3 minutes over high heat. Place on the platter with the carrots and mushrooms.

Egg preparation (optional):

When you are almost ready to serve, start cooking the eggs. Add 1 tablespoon of neutral oil to a non-stick frying pan over medium-high heat. Add the eggs and fry, sunny side up, cover the whites with a spoonful of hot oil until completely thickened. I like to cook 3 at a time, setting aside the cooked eggs on a plate while I do the next 3, adding more oil as needed.

 

You can replace boiled eggs or 1 raw egg yolk per serving if desired.

 

Assembling and servicing:

Add rice to individual bowls. Place each layer in its own sections on top of the rice, leaving an open space in the middle. Place one egg in the center of each serving. Sprinkle with gochugang sauce.

 

To eat, break the liquid yolks and stir all your ingredients together until combined. Add more gochugang sauce if desired.

 

I do not recommend storing leftover bibimbap once everything is mixed together. You can store the ingredients separately (rice, toppings, sauce in different containers) for up to 3 days.