Korean Brown Rice Beef Bibimbap Recipe [韩式牛肉拌饭]

beef

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner and tofu is a plant-based protein alternative.

gochujang

💰Cheaper: sriracha

Sriracha can provide a similar heat level.

shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

sesame oil

💰Cheaper: olive oil

Olive oil can be used for sautéing but will change the flavor profile.

Cook the brown rice as per the instructions on packaging.

Place the beef shabu on the chopping board. Cut into half. Transfer to a glass bowl and add in all the seasoning. Give it a good mix and marinate for 20 minutes.

Remove the stem of the shiitake mushroom and slice them.

Slice the carrot and cut it into strips.

Chop the spring onion into fine pieces.

Slice the Japanese cucumber diagonally and halved. Sprinkle 1 tsp salt, squeeze out the excess liquid and set aside in bowl for 10 – 15 minutes, optional with paper towel.

In a pan, pour in 2L water. Blanch bean sprouts for 1 minute. Transfer into a bowl of cold water to stop the cooking. Drain and set aside in a bowl lined with paper towel.

In the same pan, add in the spinach and blanch till the leaves wilt. Drain and transfer to a bowl of cold water. Use hands to squeeze out the excess water. Transfer to bowl lined with paper towel.

Heat up 1 tbsp KNIFE Rice Bran Oil, add in carrot and ½ tsp KNIFE Thai Fish Sauce. Fry till the carrot softens. Set aside.

In the same pan, add in 1 tbsp KNIFE Rice Bran Oil, shiitake mushroom and ½ tsp KNIFE Thai Fish Sauce. Fry till the mushroom has softened. Set aside.

In the same pan, add in 1 tbsp of Rice Bran Oil and the marinated beef. Stir fry until it’s fully cooked through. Set aside.

Remove the paper towel from the bowl of cucumber, soybean sprout and spinach. In each bowl, add in 1 tsp KNIFE Pure Sesame Oil, ½ tsp minced garlic, 1 tbsp chopped spring onion, ½ tsp salt and ½ tsp toasted sesame seeds. Give it a good toss, and set aside.

Add all the sauce ingredients into a bowl. Give it a good mix.

In a pan, heat up 1 tbsp KNIFE Rice Bran Oil. Crack an egg and cook on low heat till the egg is cooked perfectly to your preference.

Scope a quarter portion of the rice into a bowl. Lay the ingredients on the sides. Place the egg in the middle and add a tbsp of sauce. Assemble the same for the balance 3 bowls. Serve warm.

Cooking Techniques

Spice Level:

Allergens