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Mrs. Kim's Bibimbap

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 45 min
  • 800 min
  • $$$$
Gatheredtable
adapted from Mrs. Kim

Ingredients

  • for the bulgogi:
  • 5 pounds thinly sliced bulgogi beef (found at asian markets)
  • 1 medium onion
  • 2 cloves of garlic
  • 1 cup soy sauce
  • 3/4 cup of sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon of toasted sesame seeds
  • 1/2 cup of chicken broth
  • 3 green onions, chopped
  • for the sauce:
  • 1/2 cup gochujang (Korean chili paste)
  • 1/8 cup sprite
  • 2 teaspoons sesame oil
  • for serving:
  • 2 cups white rice
  • 1/2 head romaine lettuce
  • 6 eggs (or 1 per serving)
  • store-bought bibimbap veggies

Directions

Prep: 1. Chop onion into 8 pieces. Place in a blender with garlic and blend into pulp. 2. In large bowl, mix pulp, soy sauce, sugar, sesame oil, sesame seeds, chicken broth, and chopped green onion to form marinade. 3. Dip slices of beef into the marinade one at a time and place in container to be marinated overnight (at least 12 hours). Pour the rest of the marinade over the beef in the container. Make: 1. 1 hour before meal time, prepare rice according to package instructions. 2. Cook the beef in batches in a pan over medium-high heat until cooked through, about 1-2 minutes per side. When done, use a scissor to snip into bite size pieces. 2. For the sauce, mix gochujang, a splash of sprite, and a little bit of sesame oil to taste. Can also add additional sesame seeds. 3. Coarsely chop romaine lettuce into thin strips and set aside for serving. 4. Fry eggs over-easy or over-medium. 5. To assemble in bowls, layer rice on bottom, then beef, veggies, and romaine lettuce around the edges, and put an egg on top. 6. To eat, mix everything together with gochujang sauce and a splash of sesame oil.

Notes

"I never had homemade Korean food until I had dinner at my fiance's parents house, and man is it delicious. His mom tends to marinate a lot of beef and use it for lettuce wraps and other dishes throughout the week. For her bibimbap, she buys the beans sprouts, spinach, and various other pickled toppings pre-cooked at the asian market to save time. To do it yourself, you can steam bean sprouts and sauté spinach, shiitake mushrooms, and shredded carrots in sesame oil (keeping separate for presentation)." - Mariah, Gatheredtable Staff Member.

Goes great with these recipes

Sesame Ginger Bok Choy
Asian-style Sesame Kale
Sugar Snap Peas with Sesame
Sesame Broccoli
Asian Cucumber Salad

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