Korean beef bibimbap
This delicous Korean bibimbap dish is loaded with fresh ingredients and is packed with flavor. Fresh coleslaw over a bed of rice, topped with beef, a chili BBQ sauce and a sunny side up egg.
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Servings: 4 People
Calories: 810kcal
Cost: $30
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!
Notes
Nutrition
Serving: 26oz | Calories: 810kcal | Carbohydrates: 133g | Protein: 65g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1438mg | Potassium: 1706mg | Fiber: 11g | Sugar: 23g | Vitamin A: 4254IU | Vitamin C: 127mg | Calcium: 292mg | Iron: 8mg