Steak Bibimbap
I love experimenting at home with different Asian recipes and I've always wanted to make my own bibimbap! Bibimbap is a vibrant and popular Korean dish that features veggies both raw and sautéed, a protein, and a sunny side up egg - served over a bed of rice! I saw it on a cooking show years ago and have wanted to try it ever since! This Steak Bibimbap was super flavorful, unique, and easy to make! There was so much going on, so many different textures and temperatures, which made it really fun to dissect! The crunchy carrot and cucumber, that flavorful marinated steak, the crispy rice, the lemon gochujang glaze?! It was awesome.
Equipment
Ingredients
For the steak marinade:
- 1 lb. Sirloin Steak sliced into thin strips against the grain
- 2 Garlic Cloves grated
- 3 tbsp Soy Sauce
- 1 tbsp Lemon Juice freshly squeezed
- 1 tbsp Sesame Oil
- 1 ½ tbsp Honey
- 2 tsp Lemon Zest
- ½ tsp Black Pepper
Steak bibimbap extras:
- 1 ½ cups White Mushrooms sliced
- 1 ½ cups Spinach packed
- 1 cup Carrots peeled and shredded
- 1 cup Cucumber thinly sliced, peels on
- ¼ cup Green Onion thinly sliced
- ¼ cup Cilantro chopped
- 4 Eggs
- Cooking Spray
For the lemon gochujang glaze:
- 3 tbsp Gochujang or less for mild spice
- 1 ½ tbsp Soy Sauce
- 1 ½ tbsp Honey
- 1 tbsp Warm Water for thinning
- 2 tsp Lemon Juice freshly squeezed
- 1 tsp Sesame Oil
- 1 tsp Rice Vinegar
For the crispy rice:
- 20 oz Cooked Day-Old Sushi Rice
- 2 tbsp Vegetable Oil
- 2 tsp Sesame Oil
- 1 tsp Salt
For sautéing the veggies:
- 1 tbsp Vegetable Oil
- 1 tsp Sesame Oil
For serving:
- Sesame Seeds
- Freshly Cracked Black Pepper
Instructions
To make the steak marinade:
- Add all ingredients for the steak marinade besides the steak to a large bowl, then whisk to combine.
- Add the thinly sliced steak to the bowl, then use your hands to toss and coat.
- Set aside at room temperature for about 30 minutes. This is a great time to be prepping the rest of the veggies and herbs, making the sauce, and crisping up the rice and veggies!
Because of the lemon and the rice vinegar in this, we don't want to marinate the steak for too long. Over 30 minutes is not recommended, as it can start to change the texture of the meat.
To make the lemon gochujang glaze:
- Add all ingredients for the lemon gochujang glaze to a small bowl, then whisk to combine.
- Set aside until ready to use.
To make the crispy rice:
- In a large skillet on medium, heat the vegetable oil.
- Add the day-old sushi rice in a single layer, pressing down with a spatula, and cooking undisturbed for 3-4 minutes, until golden.
- Flip, break the rice into chunks, sprinkle with salt, and drizzle the sesame oil over top.
- Stir, then press down in single layer again and cook 3-4 minutes more until everything is golden and crispy.
- Remove to a plate until ready to use.
To sauté the veggies:
- In that same skillet, heat the oils for the veggie sauté over medium heat.
- Add the mushrooms in a single layer and cook undisturbed for 2 minutes.
- Flip each mushroom with a tong and cook 2-3 minutes more, until golden.
- Remove to a plate.
- In the same skillet, add the spinach and sauté for 1-2 minutes on low, until wilted.
- Move to the plate with the mushrooms but keep them separate. Set the skillet aside to use again later.
To sear the steak:
- Heat a cast iron skillet over high heat, then add the steak in a single layer, working in batches.
- Cook 1 minute, then flip with the tongs and cook another minute more, until crispy.
- Repeat until all beef has been seared, setting aside on a plate until ready to use.
To make the sunny side up eggs:
- Spray that same skillet we used for the rice and veggies with some cooking spray, then turn heat to medium low.
- Crack the eggs, then cover and cook for 2-3 minutes, without flipping.
- Once the whites have set and no longer jiggle, promptly and carefully remove from the pan to avoid over cooking the eggs.
To bring the steak bibimbap together:
- To assemble the bowls, first scoop out some crispy rice, then add individual sections of the mushrooms, spinach, and carrots.
- Layer the steak generously in another section, add the egg to the middle, then layer the cucumbers off to the side.
- Drizzle the lemon gochujang glaze over top, then sprinkle on the green onion and cilantro.
To serve:
- Finish the bowls off with sesame seeds and freshly cracked black pepper.
- Serve steak bibimbap hot, breaking open that egg yolk and watching it all unfold into the sauce, with those hot and cold textures and flavors all coming together. SO GOOD! Enjoy!
Nutrition
Serving: 1 large bowlCalories: 673kcalCarbohydrates: 77gProtein: 32gFat: 3gSaturated Fat: 5.5gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 9.8gCholesterol: 216mgSodium: 1865mgPotassium: 800mgFiber: 3.5gSugar: 28gVitamin A: 3650IUVitamin C: 35mgCalcium: 182mgIron: 7mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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