Homemade bibimbap might look fancy, but it's actually relatively easy to do. You can add or remove as many ingredients as you want to make it the perfect bibimbap for you. Isn't that so nice? Wow you're welcome!
INGREDIENTS:
Bibim Gochujang sauce:
5 tablespoons gochujang
2.5 tablespoons mirin
3 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons dark soy sauce
2 cloves garlic, grated
2 teaspoons grated ginger
2 teaspoons toasted sesame oil
Marinated Steak:
1/2 lb boneless short rib
1 thick ribeye steak
4 cloves garlic
1/4 cup sweet soy
1 tablespoon honey
1 tablespoon dark soy
1 tablespoon rice vinegar
2 teaspoons sesame oil
Cucumber:
1 seedless english cucumber, cut into thick coins and scored
Salt for curing
2 tablespoons spicy chili crisp
Salt to taste
Lemon juice to taste
Mushrooms (rehydrate in soy marinade):
1lb Baby king oyster mushrooms
1/2 cup soy sauce
1/2 cup mirin
1/2 cup white distilled vinegar
5 cloves garlic, lightly crushed.
2 bay leaves
1 shallot quartered
Spinach:
1 bunch fresh spinach (near lettuces)
3 clovers garlic
1 teaspoon chili or sesame oil
Salt to taste
Fresh Carrot Kimchi:
2lb carrots
salt to taste (for curing)
1 tablespoon gochugaru
3 cloves grated garlic
1 tablespoon grated ginger
1/4 cup thinly sliced green onion (sliced into rounds)
1 tablespoon fish sauce
Bean Sprouts:
2 cups bean sprouts
1 tablespoon fish sauce
3 tablespoons oil
3 cloves garlic thin sliced
Salt to taste
Rice and assembly:
2 cups short-grain rice
2 cups water
Gochujang sauce
4 eggs
3 tablespoons vegetable oil
INSTRUCTIONS:
Meat Method:
Pat the meat dry and cut into ¼-inch slices and toss into a bowl. To the bowl, add chopped garlic, sweet soy sauce, dark soy sauce, rice vinegar, sesame oil, and honey. Mix together by hand until thoroughly combined.
Cover and refrigerate for at least 20 minutes.
Once the grill is screaming hot, grill the meat in batches for 30 seconds to 1 minute on both sides.
Mushroom Method:
In a medium saucepot, add in all ingredients and set over medium heat until it just begins to steam.
Separately, slice mushrooms into quarters and toss them into 350F oil to fry, stirring occasionally, until deep golden brown.
Place mushrooms directly into the hot marinade and pour into a container and let sit until cooled completely.
Cucumber Method:
Begin by slicing the cucumber into quarters and scoring in a crosshatch pattern on both sides.
Season with salt, toss together, and let cure at room temperature for 15 minutes.
Drain, and rinse lightly. Add spicy chili crisp, lemon juice to taste, and grated garlic cloves. Toss to coat.
Fresh Carrot Kimchi Method:
In a medium bowl, add grated ginger, fish sauce, and gochugaru mixing until combined.
Peel and julienne the carrots. Toss in the paste.
Garlic Spinach Method:
In a large pan, add a light drizzle of sesame oil heating over medium heat.
Add one bunch of fresh spinach, season to taste with salt, and let cook stirring often.
Cook until wilted. Cut the hit and add chopped garlic tossing together.
Add to a bowl and place to the side.
Bean Sprouts Method:
In a medium pot, heat a pot of water to a boil.
Add bean sprouts in batches and boil for 30 seconds.
Immediately toss in ice water until chilled. Remove and drain on a paper towel.
In a separate small pot, heat oil and sliced garlic over medium heat. Constantly stir.
Once the garlic is golden, cut off the heat and add in the sprouts tossing to coat.
Add fish sauce and stir together until combined.
Assembly Method:
To a shallow bowl, add a generous amount of steamed rice.
Add the mushrooms with a drizzle of marinade followed by spinach, bean sprouts, carrots, and cucumbers.
Add on the meat and topped with a fried egg.
Finish with a drizzle of sauce.
