Beef and Barley Bibimbap Salad Recipe: Season 4, Ep. 9

Ive always loved Bibimbap ever since I was a kid because you just mix a bunch of ingredients into a bowl with rice and call it a day. This is my easier take on it and theres no rice involved! This is another collaboration video with our friend LK Toepfer aka Lee from 6kidsProductions. We had a blast cooking together for the first time, and she really enjoyed this dish. I know you will too! :)

Ingredients

Pearl barley 1 Cup (16 tbs)
Water 3 Cup (48 tbs)
Carrot 1 , peeled (cut into matchsticks)
Seedless cucumber 1/2 , peeled (halved and sliced)
Scallions 2 (sliced on a bias)
Spring mix To Taste (lettuce, arugula, or baby spinach)
Fried eggs 4
Toasted sesame seeds To Taste
For beef
Ground beef 1 Pound
Soy sauce 2 Tablespoon
Sugar 1 Tablespoon
Sesame oil 1 Tablespoon , divided
Garlic clove 1 (grated on a microplane)
Salt To Taste
For gochujang vinaigrette
Korean hot pepper paste 2 Tablespoon (Gochujang)
Rice vinegar 2 Tablespoon
Soy sauce 2 Tablespoon
Sugar 1 Tablespoon
Sesame oil 1 Tablespoon
Olive oil 1 Tablespoon
Garlic cloves 2 (grated on a microplane)

Directions

Making

Bring the barley and water up to a boil, cover, and reduce to a simmer.

Cook the barley according to your package instructions. This might take anywhere from 45 mins to an hour. It also depends on how chewy you want it to be.

Let stand covered for 5 minutes off the heat and fluff with a fork. Toss with a little sesame oil if desired.

Mix all the ingredients for the Gochujang Vinaigrette together in a bowl. Set aside.

In a pan, heat a tablespoon of sesame oil over medium-high heat.

Add the beef and break it up with a wooden spoon. Season lightly with salt.

Cook the beef until there’s no more pink.

Mix the soy sauce, sugar, sesame oil, and garlic together in a small bowl and add it to your beef. Stir well to make sure all the beef is covered with the sauce.

Serving

Assemble your individual bowls with lettuce, barley, beef, carrots, and cucumber.

Top with the fried eggs and drizzle with the Gochujang Vinaigrette to taste.

Sprinkle with sesame seeds if desired. Grab a fork and nom nom nom!

Recipe Summary

Difficulty Level: Easy