This delicious traditional Korean dish is made with warm white rice, sautéed vegetables and gochujang. Meat, mushrooms or a fried egg can also make an appearance, depending on your heart’s desires!
Bibimbap | Mixed Rice
- 2 cloves garlic, chopped
- 2 Tbsp (30 ml) sugar
- 4 Tbsp (60 ml) soy sauce
- 2 Tbsp (30 ml) rice vinegar
- 4 Tbsp (60 ml) sesame oil
- 12 oz (350 g) sirloin steak, cut into thin slices
- 3.5 oz (100 g) shitake mushrooms, sliced
- 3 carrots, peeled and julienned
- 6 bulbs bok choy, roughly chopped
- 2 Tbsp (30 ml) gochujang
- 4 eggs
- Salt and pepper, to taste
- 2 cups (500 ml) cooked jasmine rice
- Sesame seeds, for serving
- Kimchi baechu, for serving
- Kimchi kkakdugi, for serving
- In a large bowl, whisk together the garlic, sugar, soy sauce, rice vinegar and 1 Tbsp (15 ml) of sesame oil, until the sugar dissolves. Marinate the steak slices in the mixture for 20 minutes.
- Meanwhile, sauté the mushrooms over medium-high heat in 1 Tbsp (15 ml) of sesame oil for 3 minutes. Transfer to a plate. Repeat this step with the carrots and transfer them to the same plate, making sure not to mix them with the mushrooms. Sauté the bok choy in 1 Tbsp (15 ml) of sesame oil for 3 minutes then transfer to the same plate.
- Sauté the marinated meat, still over medium-high heat in the remaining oil for 3-5 minutes. Meanwhile, pan-fry the eggs.
- To serve, divide the rice among 4 bowls and add the mushrooms, carrots, bok choy and meat. Top each bowl with a fried egg, sesame seeds and scallions. Serve with the kimchis.