How to make: Seoul's Best Bibimbap!

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Start by preparing bulgogi using thinly sliced beef, about 200 grams.

If using ribeye, freeze it for a bit to make slicing easier.

Pat the beef dry with a paper towel to remove residual blood.

Cut the beef into smaller pieces if necessary.

Slice 1 King oyster mushroom and 1/2 onion.

In a bowl, mix 3 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons rice wine, 1 tablespoon minced garlic, 1/2 teaspoon ginger, 1 tablespoon minced green onions, 2 tablespoons water, and a splash of sesame oil to create a marinade.

Add the beef, onion, and mushroom to the marinade and let it chill while preparing other ingredients.

Soak 50 grams of dried Korean thistle (dooboo) in water for 2-3 hours or overnight for best results.

Once soaked, drain the thistle and add it to a pot with enough water to submerge it.

Bring the water to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes.

After 30 minutes, drain the thistle and rinse it with cold water, squeezing out excess liquid.

Chop the thistle into small pieces and place in a bowl.

Season the thistle with 1 teaspoon Korean soup soy sauce, 1 teaspoon minced garlic, 1 teaspoon fish sauce (optional), 1 teaspoon sesame oil, a few shakes of sesame seeds, and 1 teaspoon perilla oil.

Heat a pan and reduce to low heat, then stir-fry the seasoned thistle for about 1-2 minutes until heated through.

Prepare Korean radish tops by finely dicing them and mixing with 1/2 tablespoon minced garlic, 1.5 tablespoons soup soy sauce, and 1.5 tablespoons perilla oil.

Stir-fry the radish tops until all liquid is evaporated, about 1-2 minutes.

Cooking Techniques

Equipment Needed

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Dietary

Allergens