Dr. Michelle Jorgensen

Homemade Korean Bibimbap! The name may sound interesting, but the dish is fantastic!

This is a very famous traditional Korean dish. If you are familiar at all with Korean food, you may have heard of it or tried it before.

Well, my family loves Korean food!

We have gone to lots of Korean restaurants over the years, and almost every time we go, someone orders Bibimbap.

Lots of times they bring you a burning hot stone bowl with the food inside, and the egg on top is raw. It gets cooked by the bowl!

I always loved this dish because it was simple, healthy, and super tasty! It is basically rice, meat, and some arrangement of different vegetables with a wonderful sauce on top. I always wondered how hard it would be to make…

I found a recipe one day, and I decided to make it! My family loved it, and it was ridiculously easy!

This has now become a staple at my home, and we usually make it at least once a month!

We cook the rice and meat, fry some eggs, cut up some vegetables, and prepare the sauce. Then we lay it all out in an assembly line on the counter and everyone goes and makes their own bowls!

I hope you love this recipe as well. I know it may look intimidating at first, but just work on getting as many of the ingredients as you can. If you don’t have something, then replace it with something similar! The one thing that I think is essential is the gochujang, (korean chili paste). You should be able to find this at any asian market near you. It looks like this.

You’ll realize that making this is fun and easy, so good luck and let me know how you like it!

Happy cooking!

Dr. Michelle Jorgensen

Living Well with Dr. Michelle

Homemade Korean Bibimbap

Recipe by Dr. Michelle Jorgensen

Course: Main Course       /         Cuisine: Korean

Ingredients

• Cooked Rice

• Meat

  
  

  • 1 1/2 Pounds Thinly Sliced Flank Steak (or steak of choice)

  • 1/4 Cup Corn Starch

  • 1 Tbsp Sesame Oil

  • 1 Tbsp Rice Vinegar

  • 2 Cloves Smashed Garlic

  • 1 tsp Powdered Ginger

  • 1/2 Cup Beef Broth

  • 1/2 Cup Low Sodium Soy Sauce

  • 1/3 Cup Brown Sugar

  • 1 1/2 tsp Sesame Seeds

  
  

• Toppings

  • Julienned Cucumbers

  • Cooked Greens (Spinach, Bok Choy, etc.)

  • Julienned and Cooked Carrots

  • Bean Sprouts blanched for 1 minute

  • Green Beans or Broccoli briefly cooked

  • 1 tsp Sesame Oil

  • 1/4 tsp Salt

  • Fried Eggs

• Bibimbap Sauce

  • 1/2 Cup Gochujang (Korean Chili Paste)

  • 1/4 Cup Toasted Sesame Oil

  • 1/4 Cup Sugar

  • 1/4 Cup Water

  • 1/4 Cup Toasted Sesame Seeds

  • 4 tsp Vinegar, Apple Cider Vinegar, or Rice Vinegar

  • 4 tsp Minced Garlic

• Kid-Friendly Bibimbap Sauce

  • 1/2 Cup Soy Sauce

  • 4 tsp Sugar

  • 4 tsp Sesame Seeds

  • 2 tsp Toasted Sesame Oil

  • 1 tsp Minced Garlic

Instructions

1. A Few Hours Before Eating (3-4)

• In a small bowl, coat flank steak with cornstarch. Place the meat mixture in a slow cooker.

• In a different bowl, combine the sesame oil, rice vinegar, garlic, ginger, beef broth, soy sauce, and brown sugar. Stir until thoroughly mixed together. Pour the sauce over the meat and stir until combined with the meat.

• Cook on low for 4-5 hours or high for 2-3 hours. Top meat with sesame seeds right before serving.

2. 30 Minutes Before Eating

• Prepare your rice on the stove or in a rice cooker.

• Prepare the sauces by combining all ingredients for each sauce in a bowl and mixing them well.

3. Right Before Eating

• Prepare veggies and toss all veggies with 1 teaspoon of sesame oil and 1/4 teaspoon of salt before serving.

• Fry an egg for each person eating. Top with salt.

• Create Bibimbap by layering rice, meat, vegetables, and sauce in individual bowls.

  
  

Notes

Meat adapted by Dinner at the Zoo slow cooker Korean beef https://www.dinneratthezoo.com/slow-cooker-korean-beef/

Sauces adapted from My Korean Kitchen https://mykoreankitchen.com/bibimbap-sauce/

This will save well in an airtight container. Leftovers can be combined the next day with sauce and scrambled eggs to create a delicious bibimbap stir fry.