Bibimbap with Soy-Braised Beef (Jangjorim) & Butter 🍚 | Korea’s Coziest Rice Bowl!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha provides a similar heat with less sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein option.

Cut the beef into bite-sized chunks about 1 to 1.5 inches long, cutting with the grain.

Blanch the beef in boiling water for 3-5 minutes to remove excess blood, then set aside to cool.

Let the quail eggs come to room temperature, then place them in a pot with salt, vinegar, and water.

Bring the pot to a boil, then lower the heat and simmer for 5 minutes, stirring the water in one direction during the first minute.

Transfer the eggs to an ice bath or rinse under cold water, then shake gently in a sealed container to crack the shells and peel them.

Tear the cooled beef into strips along the grain, or slice with a knife if preferred.

In a pot, add the beef, peeled eggs, garlic, dried mushrooms, and crushed red pepper flakes (if using).

Pour in soy sauce, sugar, and water, then bring to a boil over high heat.

Once boiling, reduce to medium heat and simmer for 15 minutes.

To make the rice bowl, crack two eggs into a bowl with milk and salt, mix well, and cook gently in oil over low heat until mostly cooked but still a bit runny.

Start with a bowl of warm rice, drizzle Jangjorim broth over it, add the eggs, butter, and Jangjorim beef, then mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens