Bibimbap (Korean Stone Pot Rice Bowl) #koreanfood #koreancooking #koreanrecipes #bibimbap

beef

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is less expensive and lower in calories.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat and flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more economical option that can be used for cooking.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Aquafaba can replace egg for a vegan option.

Cook short grain rice. Rice cooker is the easiest way to make rice if you have one.

Soak dried Shitake mushrooms in warm water until fully soft throughout. About 15 min or more. You can also just leave it overnight in the fridge if you want to make it ahead.

While mushrooms are soaking, peel and julienne Carrot, Zucchini and Daikon radish. Use a mandoline slicer for the most uniform and pretty cuts but for probably not for carrots as they may be too hard.

Break off hard ends of Asparagus and cut into 3rds.

When Shitake mushrooms are fully rehydrated, remove stem and slice thin.

If using Beef Chuck/Stew/Steak meat, cut into thin strips. You can also use ground beef.

Make Musaengche (Korean Radish Salad) with julienned radish. Click on recipe link (left) for more details or see video.

Marinate beef by adding soy sauce, sugar, sesame oil, rice wine, chopped garlic and black pepper. Mix with your hands.

Boil a pot of water and cook Sukju Namul (Bean Sprouts). Click on recipe link (left) on how to make it or see video.

Let's start sautéing everything else! Try to follow the order I have below so that you don't have to wipe or clean the pan in between each ingredient.

Zucchini: Heat about 1 Tbs vegetable oil in frying pan on medium heat. Saute julienned Zucchini. Sprinkle some sea salt. Cook for 2-3 minutes until zucchinis are soft. Transfer to a plate and set aside.

Carrots: In the empty frying pan, add a little more veg oil and sauté Carrots the same way as zucchini with a bit of sea salt. Until carrots are soft and cooked. Transfer to a plate and set aside.

Asparagus: Next, heat a little more veg oil and sauté asparagus in the same frying pan. Sprinkle sea salt and black pepper. Sauté Asparagus until they are just cooked - tender yet still a bit crunchy. Transfer to a plate and set aside.

Shitake Mushrooms: In the same pan, add sliced Shitake mushrooms. Sauté for 1-2 minutes and then add soy sauce. Quickly stir to evenly distribute soy sauce onto the mushrooms. Cook for 1-2 minutes more. Transfer to a plate and set aside.

Beef: Lastly, add marinated Beef in the frying pan and sauté on medium heat until well done. If there's a lot of liquid, let it cook for a little more until the marinade is mostly reduced. Set aside.

Egg: Depending on how you want it, either separate just the egg yolk and set aside or fry egg over easy.

Take a stone pot (dolsot) and coat the bottom of the pot with sesame oil. If you don't have a stone pot, you can use a cast iron pot or pan or ttukbaegi (ceramic or clay pot).

Add about 1-2 cups of cooked rice (depending on how hungry you are) to pot. Spread rice evenly throughout to maximize amount of burnt rice.

Top rice with all the toppings you made above: bean sprouts namul, radish salad, zucchini, mushrooms, asparagus, carrots and beef. Alternating between bright and dark colors creates a great color contrast.

Heat bowl or pot on medium low heat for about 5 minutes or until rice at the bottom of the pot is nicely browned and burnt. Remove from heat.

Add a raw egg yolk or fried egg on top and SERVE RIGHT AWAY!

SERVE with some gochujang or gochujang bibim sauce and some extra sesame oil.

MIX everything and ENJOY!

Cooking Techniques

Equipment Needed

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Dietary

Allergens