Beef and Veggie Bibimbap

Name: Beef and Veggie Bibimbap
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 garlic cloves for marinade; 1/3 cup applesauce; 1/4 cup toasted sesame oil for marinade; 2 tablespoons soy sauce for marinade; 2 teaspoons granulated sugar; 1 pound beef very thinly sliced, boneless short ribs, ribeye, sirloin, or flank steak; 2 garlic cloves for sacue; 4 1/2 tablespoons gochujang Korean; 3 tablespoons light brown sugar packed; or use honey; 3 tablespoons toasted sesame oil for sauce; 3 tablespoons water for sauce; 1 1/2 tablespoons rice vinegar; 1 1/2 cups white rice medium-grain; water for rice; 4 large carrots about 3/4 lb.; 4 tablespoons vegetable oil for vegetables; 2 tablespoons mirin; 1 teaspoon salt; 2 tablespoons soy sauce for vegetables; 1 1/2 pounds baby spinach leaves; 2 tablespoons vegetable oil for rice; 1 tablespoon vegetable oil for eggs; 4 large eggs; 2 teaspoons vegetable oil for beef

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24Ingredients

75Minutes

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Description

If you've dined at Korean restaurants, chances are good you've tried bibimbap, an irresistible meal-in-a-bowl of sizzling rice topped with marinated grilled meat, vegetables, and a salty-sweet sauce. While making your own simplified version at home…

still involves multiple pans (but no grill), the payoff is a totally delicious and worth-it cooking adventure. Be sure to have the thinly sliced beef and gochujang seasoning paste on hand before you start. For the fastest prep, continue through the recipe to cook the components simultaneously. The recipe is a Yummly original created by Olive Huang.

Ingredients

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SERVINGS:

2 garlic cloves (for marinade)

1/3 cup applesauce

1/4 cup toasted sesame oil (for marinade)

2 tablespoons soy sauce (for marinade)

2 teaspoons granulated sugar

1 pound beef (very thinly sliced, boneless short ribs, ribeye, sirloin, or flank steak)

2 garlic cloves (for sacue)

4 1/2 tablespoons gochujang (Korean)

3 tablespoons light brown sugar (packed; or use honey)

3 tablespoons toasted sesame oil (for sauce)

3 tablespoons water (for sauce)

1 1/2 tablespoons rice vinegar

1 1/2 cups white rice (medium-grain)

water (for rice)

4 large carrots (about 3/4 lb.)

4 tablespoons vegetable oil (for vegetables)

2 tablespoons mirin

1 teaspoon salt

2 tablespoons soy sauce (for vegetables)

1 1/2 pounds baby spinach leaves

2 tablespoons vegetable oil (for rice)

1 tablespoon vegetable oil (for eggs)

4 large eggs

2 teaspoons vegetable oil (for beef)

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Directions

Mince garlic. In a large bowl, combine garlic, applesauce, sesame oil, soy sauce, and sugar. Add beef and use your hands to massage marinade into beef. Let marinate 30-60 minutes at room temperature, or up to 24 hours in the refrigerator. (Pro Tip: Shop at an Asian market or grocery store with a service butcher counter for very thinly sliced beef about 1/10-inch thick. It may be labeled as sukiyaki or beef for hotpot. Applesauce helps tenderize the meat. )
Make bibimbap sauce: Mince the garlic. In a medium mixing bowl, whisk together the garlic, gochujang, brown sugar, sesame oil, water, and rice vinegar. Cover and set aside in refrigerator. (Pro Tip: Gochujang is a Korean hot pepper paste; you can buy it at well-stocked grocery stores, Asian markets, and online.)
Cook rice with water according to package instructions. Set aside and keep warm.

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Beef and Veggie Bibimbap

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