Bibimbap is a delicious Korean Dish full of vegetables, meat, and sauce. This is our Bibimbap (The Hubby’s Recipe)…. With his sauce and marinade I would love for you to try!
I know for sure that I can get my husband in the kitchen to make this or his famous Tuna Noodle Salad. And when he does, I proceed to sit on the couch & kick my feet up!
And he makes it often because it’s one of our all time favorites! Bibimbap is a Korean word that means mixed rice. It is just that after you mix it all up and go in for the kill. This dish is like a healthy bowl that has a bed of rice that is then topped with vegetables, marinated meats, sauce, and my favorite – an over easy egg…
I like to break that over easy egg yolk before eating, then I dig in! FYI: You don’t have to use over easy eggs, you can have an egg fried hard or no egg at all. But where’s the fun in that?! 🙂
Then, you have an awesome sauce that is also part of the bibimbap. And when it comes to the sauce we do it our way… Just as we do with the whole dish as you can see – as we broke the rules & added brussel sprouts & steak bites!! (Traditionally I have seen ground beef as the meat source). We make a quick sauce made with garlic powder, soy sauce, and siracha sauce. This is my hubby’s favorite dipping and garnish sauce for Asian foods, as it is salty and spicy.
Alright Now! Grab some veggies, get to stir frying, and let us know what you think! I will be sure to pass on all comments and love to the hubby!
With Love,
Bibimbap (The Hubby's Recipe)
Ingredients
- Meat Marinade:
- 1/8 cup soy sauce
- 1/2 tablespoon garlic powder
- 2 tablespoons sesame oil
- 2 cups diced sirloin beef (cut in small cubes)
- Vegetable Portion:
- 4 large garlic cloves minced (chopped very finely)
- 2 cups sliced fresh cucumber (julienne style - like straws)
- 2 cups sliced fresh carrots (cut julienne style - like straws)
- 2 to 3 cups fresh beans sprouts
- 2 cups fresh brussel sprouts
- 1 and 1/2 cups kimchi
- salt
- pepper
- sesame oil for cooking (about 4 to 5 tablespoons)
- 4 to 5 eggs
- Garnish Sauce:
- 1 tablespoons siracha sauce
- 1/4 cup soy sauce
- 1/2 teaspoons garlic powder
- Optional
- 5 to 6 cups cooked White Rice
Instructions
- Place the diced meat and meat marinade ingredients into a covered container and marinate the meat for at least eight hours in the refrigerator. (I place my meat and marinade in a food storage bag and marinate overnight.)
- When ready to cook the dish, remove the meat from the refrigerator and let the meat sit for at least 15 minutes. (This allows the meat to slightly come to room temperature to prevent lowering of the cooking pan's temperature which leads to uneven cooking, and also when cooking meat that is cold, this will cause the outside of the meat to overcook as the you try to properly heat the inner part of the meat.)
- While waiting to cook the meat, mix the garnish sauce ingredients together and set aside.
- Once ready to cook the meat, add about a tablespoon of sesame oil to a pan (I like to cook this dish with a wok). Get the pan really hot using medium high heat.
- When the pan is hot, remove the meat from the marinade and add the meat to the pan.
- Cook the meat for about 2 minutes, stirring the meat frequently. (Cooking the meat for 2 minutes give you a medium doneness)
- Remove the cooked meat from the pan. Add about another tablespoon of sesame oil to the pan and let the oil get hot.
- Once the oil is hot, add the slice carrots, and let the carrots cook for about 3 to 4 minutes. (This allows the carrots to remain slightly crispy.) Remove carrots from pan and set aside.
- Add a tablespoon of sesame oil to the pan, and once the oil is hot, add the bean sprouts. Cook from about two minutes. Once the bean sprouts are cooked, remove them from the pan and set aside.
- Add a tablespoon of sesame oil to the pan, and once the oil is hot, add the sliced cucumbers. Cook the cucumbers for about one minute.
- Add about 2 tablespoons of sesame oil to the pan, and once the pan gets hot, add the brussel sprouts to the pan. Cook the brussel sprouts for about 7 minutes.
- In small frying pan, add an egg and fry to desired doneness. (In a traditional Bibimbap, they are raw, as well as the vegetables, but I like to cook my eggs over easy).
- Plate a scoop of rice in each bowl. Then, add the vegetable giving each vegetable it's own section.
- Garnish each bowl with a cooked egg, kimchi, and sauce.
Notes
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
Well, we don’t know if this bibimbap (so hard for us to pronounce) isn’t traditional and all, but it sure is delicious!:) It’s not very complex, and yes, we agree with you on cracking a mellow (as we call them here) egg on top:) The sauce sounds like something that will pair very nicely with the beef and the rice.
Thank you for another yummy recipe Sharee, Panos is drooling over the keyboard as I type these, insisting on making this very very soon:)
xoxoxo
Thanks so much! It’s similar to the traditional but a twist ! I will start using that – mellow!!! Yes the sauce is spicy and salty. My hubby uses it for dipping sauce for different Asian dishes. I will be heading over you’re way once my internet is working again! Xo
Delicious, and looks gorgeous.
Thanks so much!!!!!
I have wanted to try Bibimbap for so long, love the addition of beef here. I have featured your wonderful recipe on my weekly round up on my blog here http://www.theredlychee.com/the-weekly-round-up-12/
Thanks so much! When you try bibimbap you will officially be hooked! I really appreciate the share & thanks for stopping by!
very delicious
thanks so much!
This looks so good! Have only had bibimbap at restaurants. Gotta try it at home.
Yes I love bibimbap! This is my version, well my hubby’s version of it…. Hope you enjoy!