Steak & Egg Bibimbap

Grass-Fed Beef Bibimbap

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Grass-Fed Beef Bibimbap

Makes 4 Servings
wine BEER PAIRING
OB Beer (Korean Lager)

Bibimbap is a Korean rice bowl served with a dizzying array of condiments and toppings that you stir together at the table. They are a study in a torrent of very strong flavors being mixed together and somehow achieving perfect harmony.

They’re very spicy, very sweet, very high in umami and very, very, very good.

Note: To crisp the rice & make your bibimbap extra awesome, serve it (carefully!) in traditional dolsot stone bowls – heated to the point that they’re rocket hot.

INGREDIENTS
  • Sauce:
  • 4 tbsp Gochujang Bean Paste
  • 2 tbsp Sugar
  • 2 tsp Dark Sesame Oil
  • 1 tbsp White Sesame Seeds
  • Marinade:
  • 1 tbsp Gochujang Bean Paste
  • 2 tsp Chile Flakes
  • 3 tbsp Tamari Soy Sauce
  • 3 tbsp Sake (could substitute Mirin, White Wine or Rice Wine Vinegar)
  • 2 tbsp of Sugar
  • 2 tbsp Dark Sesame Oil
  • 2 tbsp minced Garlic
  • 2 tbsp grated Ginger
  • 2 tbsp White Sesame Seeds
  • ½ cup grated Asian Pear or Tart Apple (small holes on a box grater)
  • ½ tsp ground Black Pepper
  • Garnish:
  • Additional Sesame Seeds
  • Additional Sesame Oil

DIRECTIONS

1

Put the steaks in the freezer for about an hour – until they firm up, but haven’t frozen solid.
2

Lightly toast all the sesame seeds in the recipe (3 tbsp, plus extra for garnish) in a dry pan until lightly browned.
3

Mix together all the marinade ingredients.
4

Slice the beef very thinly (as thin as possible 1/16” would be great) , and cover it with the marinade. Marinate in the refrigerator for anywhere from four hours to overnight.
5

Blanch the bean sprouts: Bring a pot of salted water to a boil. Add the bean sprouts and continue to cook for 2 minutes.

Drain the water off of the bean sprouts and toss them with 1 tbsp of sesame oil & the sliced green onion tops. Store them in the refrigerator until you’re ready to use them.

6

Make the gochujang sauce: Add all the sauce ingredients to a small bowl and stir vigorously to combine.
7

Cook the sushi rice: Rinse the rice until the water runs clear. Then soak it in fresh, cold water for fifteen minutes. Drain off the water & let the rice rest for ten minutes.

Move the rice in a pot with six cups of water. Bring the water to a boil, lower the heat, cover, and simmer for 10-15 minutes. Remove the pot from the heat and let it sit, covered, for 15 minutes.

8

Sear the maitake mushrooms and ramps/scallions together in oil over medium high heat. Once they’re crisped & caramelized, add the cilantro & salt to taste. Move off the heat.
9

Fry the eggs sunny-side-up.
10

Remove the meat from the remaining marinade (but don’t dry it off) & put it in a large, un-oiled, frying pan. Cook over medium-high heat until it reaches your desired level of doneness. Add salt to taste.
11

Put the cooked sushi rice in bowls. Top the rice with the ramp/scallion & mushroom mixture, blanched bean sprouts, chiffonade kimchi, the beef and a fried egg. Top the egg with the gochujang sauce and additional sesame seeds if desired.
12

Finish each bowl with a drizzle of sesame oil. Serve.

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