Bibimbap At Home
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
59
Spice
43
Sweetness
41
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Raw2 tsps
Ginger (grated peeled)3 tbsps
Toasted Sesame Oil (divided)8 cups
Rice (steamed sushi)1
KimchiDirections:
1
For bulgogi: Whisk first 6 ingredients in a medium bowl
2
Add beef; toss to coat
3
Cover; chill for 30 minutes or up to 3 hours
4
Whisk first 6 ingredients in a medium bowl
5
Add beef; toss to coat
6
Cover; chill for 30 minutes or up to 3 hours
7
For crisp rice and assembly: Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat
8
Add rice; pat out in an even layer
9
Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes
10
Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat
11
Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes
12
Transfer to a bowl
13
Repeat in 3 batches with remaining oil and beef
14
Divide rice among bowls
15
Top with beef, Bibimbap Mix-Ins, and eggs
16
Serve kimchi alongside
17
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat
18
Add rice; pat out in an even layer
19
Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes
20
Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat
21
Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes
22
Transfer to a bowl
23
Repeat in 3 batches with remaining oil and beef
24
Divide rice among bowls
25
Top with beef, Bibimbap Mix-Ins, and eggs
26
Serve kimchi alongside