Korean Rice Bowls with Grass-Fed Beef

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
  • Sauce:
  • 4 T Gochujang
  • 2 t Dark Sesame Oil
  • 1 T Sesame Seeds
  • 2 T Sugar

    • More Sesame Seeds & Sesame Oil for garnish

Instructions

1
Put the steaks in the freezer for an hour to make them firmer & easier to slice.
2
Toast the sesame seeds (3 tbsp, plus extra).
3
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.
4
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.
5
Stir all the gochujang sauce ingredients together.
6
Cook the sushi rice according to the manufacturer’s instructions (omit any seasoning).
7
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.
8
Fry the eggs sunny-side-up.
9
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.
10
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.