Bibimbap Recipe

How to make it

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• *Cook's Note: This can be done in a regular bowl or a
• hot stone bowl. If it's in a hot stone bowl, the rice
• becomes crunchy because it's still cooking.
• Put cooked rice in large slightly shallow bowl. Place
• bulgogi (with juices from cooked meat) and veggies on
• top of rice but place separately so you can see each
• ingredient beautifully placed on rice. Put egg on top.
• Sprinkle with sesame seeds and drizzle with sesame oil
• and soy sauce.
• When ready to eat, mix all ingredients together with
• some gochuchang paste, to taste. The bibimpap should
• be moist and not dry. Add more sesame oil and
• gochuchang paste, to taste.
• Bulgogi:
• 1 pound rib-eye
• Marinade:
• 1/2 cup soy sauce
• 1 Korean pear or Asian pear, grated with juices
• 2 tablespoons finely chopped garlic
• 1/2 small white onion, grated or sliced
• 1 tablespoon grated fresh ginger
• 2 tablespoons light brown sugar
• 1 tablespoon honey
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons toasted sesame oil
• 1 tablespoon ground red pepper
• 1/4 teaspoon ground black pepper
• 2 green onions, thinly sliced
• 1 (20-ounce) bottle lemon-lime soda, optional
• (recommended: Sprite or 7-Up)
• Place rib-eye in freezer for about 30 minutes so that
• it is easier to thinly slice. When partially frozen,
• remove from freezer and thinly slice. Set aside.
• Whisk together all the marinade ingredients in a large
• baking dish. Add the thinly sliced beef and turn to
• coat. Cover and refrigerate for at least 1 hour or
• overnight; it is best if marinated overnight.
• Heat grill to high. Remove beef from marinade and
• grill for 1 to 2 minutes per side. Remove from heat
• and set aside until ready to compile Bibimbap.
• Gochuchang Paste (seasoned red pepper paste):
• 4 tablespoons gochuchang (available at Korean grocers)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil
• Combine all ingredients in a small bowl. Mix well.
• (Recipe courtesy Jen Lee
• Show: Boy Meets Grill
• Episode: Korean)