Korean rice bowls (aka Bibimbap) served with spicy, savory, sweet toppings like marinated grass-fed ribeye, blanched bean sprouts, sautéed mushrooms and fried eggs. Delicious!
Drink Pairings: Lager Beer
Ingredients Servings: 4
- Two 10oz Grass-Fed Beef Ribeye Steaks
- 2 Cups Bean Sprouts
- 2 T Fresh Cilantro, chopped
- 3 Cups Sushi Rice
- 4 Eggs
- ½ Pound Maitake Mushrooms
- 1 T Dark Sesame Oil
- 1 Cup Kimchi, finely sliced
- 1 T Green Onion Tops, sliced
- 2 bunches of Scallions
- Beef Marinade:
- 1 T Gochujang
- 2 T White Sesame Seeds
- ½ t Pepper, ground
- 3 T Rice Wine Vinegar, Sake, White Wine, or Mirin
- 2 T of Sugar
- 2 T Dark Sesame Oil
- 2 T Garlic, minced
- 2 T Ginger, grated
- 2 t Chile Flakes
- 3 T Tamari Soy Sauce
- ½ Cup Tart Apple or Asian Pear, finely grated
- 4 T Gochujang
- 2 t Dark Sesame Oil
- 1 T Sesame Seeds
- 2 T Sugar
More Sesame Seeds & Sesame Oil for garnish
Put the steaks in the freezer for an hour to make them firmer & easier to slice.
Toast the sesame seeds (3 tbsp, plus extra).
Combine the marinade ingredients in a bowl. Very thinly slice the steaks. Put them in a bowl or zip-top bag and cover them with the marinade. Marinate them for at least four hours, up to overnight.
Boil the bean sprouts in salted water for 2 minutes. Drain the sprouts and toss them with 1 T sesame oil and the green onions. Store them in the refrigerator.
Stir all the gochujang sauce ingredients together.
Cook the sushi rice according to the manufacturer’s instructions (omit any seasoning).
In hot oil over medium-high heat, sauté the mushrooms and scallions. Once the vegetables have caramelized, take the pan off the heat and add the cilantro & salt.
Fry the eggs sunny-side-up.
Remove the sliced ribeye from the marinade (but don’t rinse it off). Put it in a large, unoiled, frying pan. Cook it to your desired level of doneness, then season to taste.
Divide the cooked rice amongst serving bowls. Top it with the scallions & mushrooms, a fried egg, kimchi, bean sprouts, and the beef. Finish each bowl with a little of the sauce, more sesame seeds and a drizzle of sesame oil. Serve.