Bibimbap is a Korean dish whose name literally means “mixed cooked rice” or “mixed meal. I made mine with Flank Steak, baby aspargus, baby bok choy, mushrooms, snap peas, onion and water chestnuts. Topped with a fried egg and served with sides of sesame seeds and sriarcha, Bibimbap is a flavorful and filling meal.
For the Marinade/Sauce
1 pound flank steak
1 pear, grated
1/2 onion, grated
2 cloves garlic, smashed
1/2 cup soy sauce
1/8 cup rice wine vinegar (red wine vinegar is good too)
1 tablespoon sesame oil
2 tablespoons oyster sauce
2 tablespoons brown sugar
juice of 1 lime
pinch of red pepper flakes
pinch of black pepper
To make marinade
Mix all the above together is a large bowl (or ziplock bag), reserve about 1/2 a cup. add meat and marinate at least 30 minutes, longer is better. When the meat is done marinating slice as thin as you can (against the grain, so it stays tender)
What you’ll need for Bibimbap
various veggies of choice. I used water chestnuts, asparagus, snap peas, baby bok choy, mushrooms and onions.
1 lb flank steak (or chicken, or pork, or tofu!)
1 egg per serving
rice to serve it over.
Start your rice cooking.
Pour the reserved marinade into a small sauce pan, add a 1/4 cup water and allow to reduce until thick and saucy.
In a large fry pan I lightly steamed the asparagus, snap peas and bok choy until just fork tender. Remove from pan and set aside.
Pour excess water from pan.
Place pan back on the burner, a a bit of oil and saute the onions and garlic until nice and brown. Remove from pan.
Add water chestnuts, cook until warmed through. Remove
Add meat, cook until just medium rare (medium if you must), remove and let rest.
In this pan with all the yummy cooking juices built up, fry the eggs, one for each serving. It’s best if you leave the yolks a bit runny as that will help form the “sauce” for the rice and veggies.
Once the rice is done, place a large serving on a plate and arrange the veggies and meat around the sides. Top in the center with the fried egg. Serve with toasted sesame seeds, chili sauce, and the reduced marinade on the side.
It seems like a lot of work, but it took less than an hour to do from start to finish (including marinade). And it makes great leftovers too!
Have any variations on Bibimbap you’d like to share? Leave a comment and let us know. One of the best things about this style of dish is that it is highly customizable.