What is bibimbap?
I love Korean rice dishes, but have you ever had a Korean BBQ rice dish? How about a BBQ Korean beef bibimbap? You don’t know what you’re missing! So what is bibimbap? Bibimbap is a Korean rice dish made up of vegetables, meat and obviously rice. It’s normally topped with a sauce and a fried or raw egg.
In my version of a Korean beef bibimbap, I made a chili BBQ sauce to go over the top. I also made a yellow rice, not white rice, which is what you typically find in a bibimbap. I made three sauces for this dish. The marinade for the beef, the coleslaw dressing and the chili BBQ sauce. I used a lot of the same ingredients in each sauce. However, each sauce has its own unique flavor. Typically, bibimbap has many vegetables in it. In my version, I did coleslaw only. It truly works in this dish.
This dish was inspired by a restaurant in Dearborn, MI. It was so delicious that I had to go home and not necessarily recreate it, but create my own version of it. So let’s get to making that BBQ Korean beef bibimbap rice bowl!
Bibimbap ingredients
Beef
- Sirloin stir fry steak
- Gochujang chili paste
- Sesame oil
- Oyster sauce
- Soy sauce
Chili BBQ sauce
- Sweet chili sauce
- Ketchup
- Gochujang chili sauce
- Sesame oil
- Oyster sauce
- Rice wine vinegar
- Liquid smoke
- Hosin sauce
- Soy sauce
- Ginger
Coleslaw
- Cabbage
- Red cabbage
- Carrot
- Mayo
- Peanut sauce
- Rice wine vinegar
- Sesame oil
- Soy sauce
- Gochjang chili paste
- Oyster sauce
Rice
- Basmati rice
- Water
- Better than chicken bouillon
- Ginger
- Garlic
- Salt
- White pepper
- Turmeric
Toppings
- Eggs
- Black sesame seeds
- Green onion
- Pam cooking spray
Beef
Lets start with the beef. What type of beef should I use for bibimbap? I personally used precut sirloin steak. You can buy whole sirloin and cut it yourself or buy a completely different cut of meat. A flat iron steak would work here. Make sure you tenderizer it if you are using a whole steak before cutting it. If you are using the precut sirloin for stir fry, cut the strips into 3 pieces.
In a bowl, add in gochujang, sesame oil, oyster sauce, and soy sauce, mix well. Add in the beef and stir until the beef is completely covered in the sauce. Marinade the beef for 2 to 24 hours.
Fire up your grill using propane, charcoal or my favorite, lump charcoal. Because these are smaller pieces of meat, you are going to need a grill basket. Place the meat in the grill basket and place on the grill. Cook for about 7 to 10 minutes tossing often. Remove from heat, wrap with foil and set aside.
Chili BBQ sauce for the bibimbap
This is a super simple step, add all the chili BBQ sauce ingredients into a small bowl and mix well. Pour the sauce into a squeeze bottle and set aside.
Coleslaw
Lets make the coleslaw for this delicious Korean beef bibimbap bowl! Using a super sharp knife, cut cabbage into quarters. Cut the stem out. Repeat this step with the red cabbage. Thinly slice both the green cabbage and red cabbage as thin as possible. You need 4 cups for green cabbage and 1 cup of red cabbage. You do not need to shred all of the cabbage, you can use what’s left to make my cabbage soup recipe. Although this recipe calls for savory cabbage, green cabbage will work as well! Add the green and red cabbage to a bowl. Using a potato peeler, peal the carrot until the dirty parts are gone. Use a cheese grater or mandoline to grate the carrot. Add to the bowl with the cabbage and toss until well combine.
For the coleslaw dressing, add remaining coleslaw ingredients to a seperate bowl and mix until all ingredients are incorporated. Try not to just add all ingredients into the coleslaw bowl, I found this way the sauce does not get mixed evenly and it’s better to do separate. Once coleslaw dressing is evenly mixed, mix it in with the coleslaw coating evenly.
Rice
Rinse the basmati rice until water runs clear. In a large bowl or 4 cup measuring bowl, add water, better than chicken bouillon paste, ginger, salt, white pepper, ginger and turmeric. Mix until the better than chicken bouillon paste has disolved. Heat a large skillet on high heat. Add in rice and broth mixture, stir well and cover. Bring to a boil. Immediately turn heat to low once it hits a boil. Leave the lid on, do not touch it! Let simmer for at least 15 minutes before removing the lid. Test rice with a fork by just barley lifting the lid and pulling a fork full out. If it’s still to hard, leave for an additional 5 minutes.
Toppings
Heat a large non stick skillet over medium low heat. Spray just a touch of pam cooking spray in the skillet. Add the eggs and cover. Cook eggs until the whites are cooked through and the egg whites on top of the yoke just barley turn white. This should only take a few minutes. Do not turn the heat up! You now have the perfect sunny side up egg! Next, toast the black sesame seeds for a few minutes and set aside. Finally, thinly slice the green onions. Now let’s build this Korean beef bibimbap rice bowl!
Build the bibimbap bowl
By now, I’m sure you’re mouth is watering and you can’t wait to taste what you just made, don’t worry, it was all worth the wait and time it takes to make this.
Start with the rice first and use about a cup (or more) of rice per bowl. 2 cups of raw rice normally should make 4 cups of cooked rice. But I often find, this is inaccurate. So you may have some spare that you can add to each bowl. After the rice, spread out that coleslaw, one cup per bowl. Then of course the meat, be sure to distribute it evenly. Finally, for the toppings, squirt the BBQ sauce over the top, then add the egg and lastly, sprinkle the green onion and toasted sesame all over the top. I hope you enjoy this recipe as much as I did!
Tips
Start cooking the beef 5 minutes after putting the rice on to ensure the beef will be nice and warm.
Korean beef bibimbap
Ingredients
Beef
- 2 pounds sirloin stir fry steak
- 2 tbsp gochujang chili paste
- 1 tbsp sesame oil
- 1 tsp oyster sauce
- 1/2 tsp soy sauce
Chili BBQ sauce
- 1/4 cup sweet chili sauce
- 1/4 cup ketchup
- 1 tsp gochujang chili sauce
- 1 tsp sesame oil
- 1/2 tsp oyster sauce
- 1 tsp rice wine vinegar
- 1/2 tsp liquid smoke
- 1 tsp hosin sauce
- 1 tsp soy sauce
- 1/4 tsp ginger
Coleslaw
- 4 cups cabbage shredded
- 1 cup red cabbage shredded
- 5 tbsp carrot shredded
- 1/2 cup mayo
- 1 tbsp peanut sauce
- 1 tsp rice wine vinegar
- 2 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp gochjang chili paste
- 1 tsp oyster sauce
Rice
- 2 cups basmati rice
- 4 cups water
- 4 tbsp better than chicken bouillon
- 1/4 tsp ginger
- 1/2 tsp garlic
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp turmeric
Toppings
- 4 eggs sunny side up
- 1 tbsp black sesame seeds toasted
- 4 tbsp green onion
- pam cooking spray
Instructions
Beef
- You can use precut sirloin for this recipe, which is what I did, then cut each long strip pf sirloin into 3 cuts. Or you can buy sirloin steak and cut it up yourself.
- Add the gochujang, sesame oil, oyster sauce and soy sauce into a bowl and mix together. Add beef to the bowl and mix until there is a even coat on all the meat. Cover, and marinate for 2 to 24 hours.
- Fire up your grill! Using a grill basket, grill your meat for 10 minutes tossing often with tongs.
Chili BBQ sauce
- Add all of the ingredients into a bowl and combine well. Add the BBQ sauce into a sauce bottle and set aside.
Coleslaw
- Cut green cabbage into quarters. Remove the hard stem and discard. Using a sharp knife, cut cabbage as thin as possible. Then cut the long strips of cabbage 3 or 4 times to make smaller pieces. Place into a bowl. Repeat this step with the red cabbage.
- Using a potato pealer, peal the carrot until all the dirty spots are removed. Using a cheese grater or mandoline, shread the carrort and place into the bowl with the cabbage.
- In a seprate bowl, add the remaining coleslaw ingredients together and mix well. Pour the coleslaw dressing over the coleslaw and toss until all the coleslaw is covered in dressing. Set aside.
Rice
- Rinse the rice until water runs clear.
- Add water, better than chicken bouillon paste, ginger, garlic powder, onion powder, white pepper, salt, and tumeric into a bowl and mix until the bouillon paste has disolved.
- Heat a large skillet over high heat. Add rice and bouillon mixture and stir. Cover and bring to a boil. Once boiling, cover and turn heat to low. Cook for 15 minutes or until rice is tender. Do not remove the lid for at least 15 minutes. Fluff with a fork.
Toppings
- Heat a non stick skillet over medium low heat. Spray pan with a small amount of pam cooking spray. Add 4 eggs to the skillet and cover. Cook until egg whites are cooked and the whites over the yoke just barley turn white. Remove from pan.
- Cut the green onion as thin as possible.
- In a small non stick skillet, add the sesame seeds and toast for just a few minutes over medium heat.
Build the bibimbop bowl
- Add rice first to each bowl. Then add the coleslaw over the rice, then the beef. Squirt the BBQ sauce over the top and finally top with the egg, sesame seeds and green onions. Serve and enjoy!
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