“What is bibimbap?” you may ask. Well – it is a Korean dish of rice with beef short ribs or rib-eye and mixed vegetables. I was first introduced to it at my last job by Emily (my former co-worker, friend, and fellow foodie). I think I got it from a food truck — maybe? I later had it at a restaurant in Dupont called Mandu, which by the way has amazingly delicious food and happy hour everyday single day!!
- Jen at Use Real Butter‘s Bibimbap’s Recipe from March 2010 – Read more »
- Food 52’s Fresh Beats, Fresh Eats Beef Short Rib Bibimbap Recipe from December 2012 – Read more »
- Sue at My Korean Kitchen’s Bibimbap recipe from July 2013 – Read more »
Well – I guess the mood finally struck and I decided it was time to try this at home — so we cooked it for dinner Wednesday night. I knew it wouldn’t be as good as Mandu or any food truck, but I had to try it. If anything, it would be a modified stir fry: meat, veggies, and rice.
Here we go:
– – – – –
- rice (I used Jasmine, but you can use Basmati, sushi or other white rice, whatever you have.) I did 1/2 a cup dry for the two of us. You can adjust it to whatever you want per person.
- Trader Joe’s Bool Kogi Korean Brand Sesame Marinated Boneless Beef Ribs
- A variety of fresh veggies:
- long carrots
- baby zucchini (I used the Trader Joe’s baby zucchini)
- red bell pepper
- broccoli (Trader Joe’s microwave-in-a-bag)
- eggs (we used two – 1 per person)
- rice or apple cider vinegar
- sesame oil
- safflower oil (my regular vegetable oil because it has a high burning temp)
- soy sauce
- 2 or 3 scallions / green onions (to use as a garnish, so it doesn’t really matter how much you have)
– – – – –
- Heat up a non-stick pan, add a tad of oil, and put in the TJ’s beef. Note: mine was already in pieces, not one huge big piece, so that made it easy. I was able to do it in shifts and turn them when one side was cooked. It was great!
- When the meat is done, set it aside on a plate, cover the plate with foil (to keep it warm), and move on.
- Measure out the rice, and heat it up / cook it, so that it’s ready when you are. (F
- Peal and cut the carrots into matchsticks
- Cut the baby zucchini into matchsticks
- Cut the bell pepper into matchsticks
- Microwave broccoli for 2min & 15sec, then open bag and break broccoli into smaller pieces to prep for stove-top cooking
- The meat pan is what you are going to use to cook everything else as it has the drippings. So first goes the carrots — heat up the pan, add a little extra safflower oil if needed as well as some of the rice or apple cider vinegar, then add the carrots and cook (for a while, they take the longest)
- You can add the broccoli with the carrots as they are easy to separate out from each other after cooking if there is too much sauce in the pan. That’s what I had to do.
- After cooking both, I separated them out on another plate and cooked the zucchini and then the bell peppers
- Put the rice in the serving bowls
- Place the veggies on top of the rice in little piles
- Add the meat in the center
- Cook an egg — sunny side up or sunny side over — and place it right on top!
And you’re done! 🙂
Verdict: It tasted good for sure. That meat from Trader Joe’s was A+ delicious. I would definitely get that again. And it was so worth it to do that. Trying to season and flavor that from scratch would have been far too much work! The bibimbap was generally really filling too — I mean it was rice, meat, and whole ton of veggies, so why wouldn’t it be?! But, I think I’ll stick with the Mandus and the food trucks that have bibimbap and bulgogi beef from now on.