Bulgogi Bibimbap

This Bulgogi Bibimbap is made with sirloin steak, cucumber, spinach, bean sprouts, shittake mushrooms and topped with a sunny side up egg.

Did you know that a Bibimbap, one of Korea's most beloved dishes, is actually a leftover food recipe? If you happen to have steak or vegetables in the fridge, making a Bulgogi Bibimbap Bowl is one of the best ways to use your leftovers! It is so satisfying and the sunnyside up egg brings the dish together. When that yolk breaks and mixes into the rice, it gives the dish the creaminess it deserves.

Bibimbap actually means mixed rice in Korean. Gochujang is a spicy-sweet sauce that is widely used in Korea. It is traditionally served in a dolsot bowl, which allows the rice to keep cooking when it comes to the table, and the rice gets brown and crispy on the bottom of your bowl (similar to the socarrat in paella.)

Prepare the Bulgogi Bibimbap

Cook the sushi rice. Start by cooking the sushi rice according to package instructions. For the sushi rice, you have to soak in water for 15 minutes prior to cooking. Bring water in a pot to a boil, add the rice, and cook on a low heat for 20 minutes. Remove the pot from the burner and let it sit, still covered, for 10 minutes longer. ABSOLUTELY NO PEEKING!

Make the Bibimbap sauce. Add the Gochujang, sesame oil, rice vinegar, minced garlic, light brown sugar, water and everything but the bagel seasoning. Stir well. This is the best sauce!

Prepare the cucumbers. Add the julienned cucumber in a bowl and the gochujang sauce. Mix well and salt if you like.

Season the thin steak. Add the soy sauce, brown sugar, sesame oil, rice vinegar, scallions, garlic, and everything but the bagel seasoning in a large bowl and mix. With your hand, grab a thin sliced of beef and dip in the sauce, spreading on both sides of the beef. Repeat with the rest and add the steak on a plate. Sprinkle salt over the steak as well.

Cook the veggies (You will be separately cooking everything)

Cook the bean sprouts. Add 1 cup of water and bring to a boil. Add the bean sprouts for 1-2 minutes, stirring, and remove them and drain. Place in cold water to stop from cooking and then drain again. Place aside in a bowl. Add the sesame oil and the salt.

Blanche the Spinach. Add another cup of water and bring to a boil. Blanche the spinach by adding for 30 seconds, stirring, and removing the spinach and draining. Place in cold water to stop from cooking and drain again. Make sure to take out as much moisture as you can with your hands. Place in a bowl and add the scallions, garlic, everything but the bagel seasoning, sesame oil, and salt.

Cook the Shiitake Mushrooms. In the same large deep pan (drained), add olive oil and wait for it to heat up. Add the sliced shiitake mushrooms, sesame oil, and salt and pepper. Cook for about 3-4 minutes, stirring, and set aside on another plate.

Cook the marinated steak. Heat the large pan over high heat. Add cooking spray generously and lay the beef down. Cook for one minute and then turn the steak and cook an additional 30 seconds. Set aside on a cutting board, and slice. Wipe the pan down or use a new one for the eggs.

Prepare the bowls for the egg. In 3-4 bowls, evenly add the sushi rice on each. Top with the steak, spinach, mushrooms, cucumber, bean sprouts, and kimchi.  Cook 3-4 eggs, depending on the bowl serving sizes, and top the egg on each bowl. (See note below for best method to cook Sunnyside up eggs).  Drizzle the bibimbap sauce on each bowl.

Other great dishes:

• Thai Lettuce Wraps in under 15 minutes
• Drunken Noodles
• Mexican Thai Chicken Noodle Soup

Bulgogi Bibimbap

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• Author: Maxine Dubois
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This Bulgogi Bibimbap is made with sirloin steak, cucumber, spinach, bean sprouts, shittake mushrooms and topped with a sunny side up egg. 

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Ingredients

Scale 1x2x3x

• 8 oz sirloin steak
  • 1 tablespoon soy sauce
  • 2 teaspoons of brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon chopped scallions
  • 1  clove garlic, minced
  • 1 teaspoon everything but the bagel seasoning

• ½ Cucumber
  • ¼ cup gochuang or Sriracha
  • Salt

• 2 cups spinach
  • 1 tsp scallions, chopped
  • ½ tsp minced garlic
  • 1 teaspoon everything but the bagel seasoning
  • 1 tablespoon sesame oil
  • Salt

• ½ cup Bean Sprouts
  • 1 tablespoon sesame oil
  • Salt

• 8 oz box sliced Shiitake Mushroom
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • Salt and pepper

• Sauce
  • 2 Tbsp gochujang or Sriracha
  • 1 Tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp minced garlic
  • 1 Tbsp light brown sugar
  • 1 Tbsp water
  • 1 Tbsp everything but the bagel seasoning

• 2 cups Sushi rice (I used Nishiki brand)
• Optional: Kimchi
• 3-4 Eggs, sunny side up (See notes for cooking Sunnyside up eggs)

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Instructions

1. Cook the sushi rice. Start by cooking the sushi rice according to package instructions. For the sushi rice, soak in water for 15 minutes prior to cooking. Bring a pot of water to a boil and then cook on a low heat for 20 minutes. Remove the pot from the burner and let it sit, still covered, for 10 more minutes. ABSOLUTELY NO PEEKING!
2. Make the Bibimbap sauce. Add the Gochujang, sesame oil, rice vinegar, minced garlic, light brown sugar, water and everything but the bagel seasoning. Stir well. This is the best sauce!
3. Prepare the cucumbers. Add the julienned cucumber in a bowl and the gochujang sauce. Mix well and salt if you like.
4. Season the thin steak. Add the soy sauce, brown sugar, sesame oil, rice vinegar, scallions, garlic, and everything but the bagel seasoning in a large bowl and mix. With your hand, grab a thin sliced of beef and dip in the sauce, spreading on both sides of the beef. Repeat with the rest and add the steak on a plate. Sprinkle salt over the steak as well.
5. Cook the bean sprouts. Add 1 cup of water and bring to a boil. Add the bean sprouts for 1-2 minutes, stirring, and remove them and drain. Place in cold water to stop from cooking and then drain again. Place aside in a bowl. Add the sesame oil and the salt.
6. Blanche the Spinach. Add another cup of water and bring to a boil. Blanche the spinach by adding for 30 seconds, stirring, and removing the spinach and draining. Place in cold water to stop from cooking and drain again. Make sure to take out as much moisture as you can with your hands. Place in a bowl and add the scallions, garlic, everything but the bagel seasoning, sesame oil, and salt.
7. Cook the Shiitake Mushrooms. In the same large deep pan (drained), add olive oil and wait for it to heat up. Add the sliced shiitake mushrooms, sesame oil, and salt and pepper. Cook for about 3-4 minutes, stirring, and set aside on another plate.
8. Cook the marinated steak. Heat the large pan over high heat. Add cooking spray generously and lay the beef down. Cook for one minute and then turn the steak and cook an additional 30 seconds. Set aside on a cutting board, and slice. Wipe the pan down or use a new one for the eggs.
9. Prepare the bowls for the egg. In 3-4 bowls, evenly add the sushi rice on each. Top with the steak, spinach, mushrooms, cucumber, bean sprouts, and kimchi.  Cook 3-4 eggs, depending on the bowl serving sizes, and top the egg on each bowl. (See note below for best method to cook Sunnyside up eggs).  Drizzle the bibimbap sauce on each bowl.

Notes

• Spray the pan with cooking spray and cook the eggs sunny side up. Heat the oil in the pan over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the pan. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 ½ minutes. Slide the eggs out of the skillet.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Korean

Nutrition

• Serving Size: 1
• Calories: 503.6
• Sugar: 1.9 g
• Sodium: 492.2 mg
• Fat: 10.0 g
• Saturated Fat: 2.8 g
• Carbohydrates: 75.9 g
• Fiber: 6.4 g
• Protein: 32.6 g
• Cholesterol: 252.5 mg