Korea’s Must-Try Rice Bowl | Inspired by J. Kenji López-Alt

beef

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu provides a plant-based option while ground pork is more affordable.

gochujang

🥗Healthier: sambal oelek

💰Cheaper: chili paste

Sambal oelek offers a similar heat without added sugars.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is less expensive.

egg

🥗Healthier: flax egg

💰Cheaper: egg substitute

Flax egg is a vegan alternative, while egg substitute can be cheaper.

In a small bowl, add 1/2 cup of Gojijang, 2 tbsp roasted sesame oil, 2 tbsp apple cider vinegar, 1/4 cup water, 2 tbsp sugar, and 2 tbsp roasted sesame seeds.

Mince or crush 3 garlic cloves and add them to the bowl, then mix until smooth.

Remove the stems from 6 to 8 oz of shitake mushrooms and thinly slice them.

Peel a large carrot and julienne it.

Thinly slice 1 medium cucumber and cut it into half moons.

Mince 4 garlic cloves and set aside.

Cut 1 pound of beef into thin slices, using a cut suitable for Bulgogi or Philly cheese steak.

Marinate the beef for at least 30 minutes in a mixture of 3 tbsp soy sauce, 1 tbsp sesame oil, 2 tbsp honey, and the minced garlic.

Simmer water and add in the bean sprouts for 3 minutes, then drain.

Cook 1 cup of Jasmine rice (not washed) as you start cooking the other ingredients.

In a wok over high heat, add sesame oil and the julienned carrots with a pinch of salt, sauté for 2 to 3 minutes until softened, then set aside in a bowl.

In the same wok, add more sesame oil and the cucumbers with a pinch of salt and sesame seeds, cooking for about 1 minute, then set aside.

Add more sesame oil to the wok and cook the sliced mushrooms with a pinch of salt for about 3 minutes, then set aside.

Cook the marinated beef in the wok with sesame oil for about 3 minutes, adding a sprinkle of sesame seeds halfway through, checking for flavor, and being careful not to overcook.

For crispy rice, add sesame oil and half the cooked rice to a pan over medium heat and toast for a few minutes.

For plating, start with a layer of softer rice, then add crispy rice on top, followed by shitake mushrooms, cucumbers, julienned carrots, bean sprouts, and plenty of beef.

Optionally, add an egg yolk on top and drizzle with the bibimbap sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens