You are here

J's Bibimbap

TheAimlessCook's picture
In this episode I will be showing you my version of the famous Korean dish, bibimbap. This recipe features an incredible roasted garlic, lime juice and cilantro sauce that contrasts well with the hot gochujang sauce. Trust me, you gotta watch this! This video is dedicated to Aeri of aeriskitchen for her inspiring Korean dishes. Thanks, Aeri!
Ingredients
  Lean ground beef 1⁄2 Pound
  Olive oil 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Sake 1⁄2 Teaspoon
  Soy sauce 1⁄2 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Garlic powder 1 Pinch
  Salt & pepper 1 Teaspoon (To season)
  Spinach 2 Cup (32 tbs) (Steamed)
  Carrots 2 Medium, julienned
  Cucumber 2 Medium, julienned
  Maitake mushrooms 2 Cup (32 tbs)
  Oil 2 Tablespoon (For frying)
  Bean sprouts 1 Bunch (100 gm)
  Garlic 3 (Garlic bulbs roasted. 1 bulb used for the base, 2 bulbs used for the cilantro sauce)
  Egg 1 Medium, poached (per serving)
  Cooked rice 1 Cup (16 tbs)
  Furikake 1 Teaspoon (To garnish)
For the base
  Soy sauce 1 Tablespoon
  Mirin 1 Tablespoon
  Sugar 1 Tablespoon
  Honey 1 Teaspoon
For the sauce
  Gochujang 3 Tablespoon
  Red chinese vinegar 1 Teaspoon
  Roasted sesame seeds 1 Teaspoon
  Sesame oil 1 Teaspoon
For the cilantro sauce
  Fresh cilantro 1 Bunch (100 gm)
  Lime 3 Medium, juiced
  Canola oil 1⁄2 Cup (8 tbs)
  Salt & pepper To Taste (To season)
Directions

MAKING
1. Take whole garlic heads, drizzle them with some olive oil and roast them in a 350 F oven for 40 minutes.
2. Meanwhile take a pan, and add the lean ground beef and brown them. Season with some sugar, sake, soy sauce and sesame oil. Also add garlic powder and salt and pepper. Brown the beef and set it aside.
3. In a pan heated with some oil, and add the Maitake mushrooms. Toss them a little bit and then add all the ingredients for the sauce base and mix. Cook until it reduces to form a thick sauce.
4. Take a pan and add the bean sprouts and saute it for about 30 to 45 seconds. Add a dash of sesame oil (if you like the flavor). In the same way saute the carrots too for about 30 seconds to get the natural sweetness out.
5. Take a bowl add the Gochujang, soy sauce, vinegar, roasted sesame seeds, sesame oil and squeeze one of the bulbs of roasted garlic and honey. Mix well or blend completely. The Gochujang sauce is ready.
6. For the cilantro sauce, blend together fresh cilantro, 2 bulbs of the roasted garlic, juice from 3 limes and canola oil. Blend well till it is completely incorporated and season with salt and pepper.

FINALIZING
7. Take a bowl with the cooked rice, lay the sauteed bean sprouts on the edge of the bowl, and follow it with the cucumber on one side and the carrots on the other side. Put the Maitake mushrooms next to the carrots and then the spinach. Then put the ground beef in the middle.
8. Put in some of the cilantro emulsion sauce in a couple of spots on top followed by the Gochujang red pepper sauce put right on top of the beef.
9. Place the poached egg right on top and garnish it with some furikake. After that the poached egg can be cut to let the yellow flow out.

SERVING
10. Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Rice
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4
Asian dishes are gaining a lot of popularity worldwide. This Best Korean Bibimbap recipe has been one of the flag bearers of Korean cuisine in the rest of the world. Watch this video for the easy recipe of this classic dish.

Rate It

Your rating: None
4.833335
Average: 4.8 (3 votes)

1 Comment

mkaurish's picture
Made this tonight and it was delicious. I didn't make the cilantro sauce. I varied the vegetables...julienned snow peas, carrots, yellow squash, nappa cabbage, mushrooms and a few okra I had on hand. The Gochujang sauce was awesome!!!