Bibimbap 비빔밥 Recipe

Serves: 2 to 4 
Prep time: 45 minutes
Total time: 2 hours 

INGREDIENTS

for the rice:
1 ½ cups|300 grams premium short grain rice 
½ teaspoon sesame oil
a pinch of kosher salt

for the meat and marinade:
½ pound|225 grams beef steak (hanger or skirt steak, ribeye if I’m fancy)
1 ½ tablespoons soy sauce
1 tablespoon finely chopped scallions
1 tablespoon pear juice (or apple juice or you can just skip this too)
2 ¼ teaspoons granulated sugar
2 ¼ teaspoons sesame oil
1 ½ teaspoons honey or rice syrup or maple syrup
1 ½ teaspoons minced garlic
1 ½ teaspoons minced ginger
1 ½ teaspoons sesame seeds 
pinch of freshly ground black pepper
vegetable oil, for cooking

for the gochujang sauce:
3 ½ tablespoons Korean soy sauce
1 tablespoon plus 1 teaspoon gochujang paste (preferably made with rice flour, not wheat flour)
2 tablespoons gochugaru (Korean chili flakes)
1 ½ tablespoons cane sugar
1 scallion, thinly sliced 
1 tablespoon minced garlic
pinch of freshly ground black pepper
2 tablespoons sesame oil

for the greens:
7 ounces|200 grams young greens in season, like swiss chard, kale, mustard
greens, or bean sprouts
kosher salt, to taste 
sesame oil, to taste 
1 garlic clove, grated 
soy sauce, to taste 
1 to 2 turns freshly ground black pepper, if desired

for the hearty vegetables: 
1 each|300 grams cucumbers, zucchini, summer squash, bell peppers, or slender asian eggplants
kosher salt, to taste
granulated sugar (if using cucumbers), to taste
vegetable oil
soy sauce (if using eggplants, kosher salt for all other vegetables), to taste

for each bowl of bibimbap: 
2 to 4 ounces|60 to 115 grams of each vegetable (I usually plate an odd number, because it looks better)
1 large sunny-side up egg, if desired 
marinated and cooked meat
2 ounces|60 grams gochujang
cooked rice

DIRECTIONS

1. First, make the rice. Rinse the rice under cool running water, then drain. Using your fingers, gently stir the rice a few times, then run the rice under water until the water runs clear. Add all of the ingredients to a rice cooker along with 1 ⅔ cups|400 ml water and let it sit for 30 minutes. Close the lid and follow the instructions for the rice cooker to cook the rice. When the button goes off to signal that the rice is done, do not open the lid immediately.  Keep the lid closed and let the rice rest for 10 to 15 minutes. After resting, fluff the rice with the rice paddle and close the lid to keep warm until plating.
2. Prepare the meat and marinade: Score the beef against the grain, ⅓-inch apart. Add the soy sauce, scallions, fruit juice, sugar, sesame oil, honey, garlic, ginger, and sesame seeds to a medium bowl and season with black pepper. Whisk until the sugar has dissolved, then add the meat. Give the meat a quick massage to work in the marinade, then refrigerate at least 30 minutes or up to 2 hours. 
3. Make the gochujang sauce: In a small bowl, add all ingredients plus 1 tablespoon of water and mix well until combined. Set aside until ready to use. The sauce will keep, covered and refrigerated, for up to a month.
4. Prepare the greens: Trim the greens by stripping any thick stems and wash well. Prepare a large bowl of ice water.
5. Blanch the greens: Bring a medium saucepan of water to a boil. Season with the salt, then add the greens and cook until the color of the greens is bright but the greens are not completely soft and mushy, about 15 to 30 seconds. For bean sprouts, use the same time frame, but make sure the sprouts still have some bite left and are not mushy. Remove the greens/sprouts from the water and immediately transfer to the bowl of ice water to cool. Drain the bean sprouts and greens, then squeeze out excess water. If the leaves of the greens are large, cut into 2-inch pieces. Place the greens and sprouts into separate mixing bowls, add salt and sesame oil (and black pepper if you’d like), and toss gently until well dressed. Set aside until ready to plate. (If using more than 1 leafy green or bean sprouts, blanch and season each of the greens separately. However the same pot can be used for blanching. I blanch lighter colored vegetables first, then darker green ones after.) 
6. Prepare the hearty vegetables: Split the vegetables lengthwise. Slice each piece thinly (about ⅛-inch thick). Line a sheet tray with paper towels. Lay down the sliced vegetables in one even layer. If using more than one vegetable, keep each vegetable separate. Sprinkle with kosher salt and let sit for 5 to 10 minutes. Dab away any water that forms on the vegetables. If using cucumber, place in a small bowl and sprinkle with salt and sugar. (The cucumber is the only vegetable that is not cooked.) 
7. Heat a large nonstick skillet over high. When the pan is hot, add the oil, then the seasoned, sliced, and salted vegetables. Cook the vegetables for about a minute, stirring quickly with chopsticks. Add either soy sauce (for the eggplants), or salt (for the other vegetables), and stir quickly. If using more than 1 vegetable, cook each vegetable separately. The vegetables should still have some crunch. Place each sautéed vegetable in a thin layer on a sheet pan to cool quickly. 
8. Add the seasoned greens to the same skillet and sauté over high for 10 to 15 seconds, until warmed through. Place in a bowl and season with grated garlic, sesame oil, and soy sauce. Repeat with the bean sprouts, if using. Set aside until ready to plate. Drain the cucumbers, if using, and blot them dry with a paper towel. 
9. Cook the meat: Heat a grill or large skillet over medium. If using a skillet, heat 1 tablespoon oil, then add the meat. Cook, flipping once, until the meat is brown, about 2 minutes. Transfer the meat to a cutting board to rest for 10 minutes, then slice the meat into ½-inch thick strips. (This recipe makes enough marinade for about 2 to 4 portions. Any leftover marinade keeps well in the fridge for up to a month, as long as it is just the marinade without any protein added to it.)
10. Plate the bibimbap: Place the cooked rice in the middle of a large bowl. Place all the prepared vegetables and cooked meat on top in a circle. Fry a sunny-side up egg, (if using), and place it in the middle of the bowl. Place the gochujang sauce on the side. Serve with a spoon and a pair of chopsticks. Mix gently with chopsticks, then eat it with a spoon.

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