Steak Bibimbap Bowls

 

Bibimbap (비빔밥) Mixed Rice Bowl with Vegetables & Beef

Video taken from the channel: Hello, Hangari!


 

Bibimbap!

Video taken from the channel: RecipeTin Eats


 

The Best Dolsot Bibimbap Recipe Korean Stone Pot Bulgogi Bibimbap

Video taken from the channel: Josephine’s Recipes


 

Korean Mixed Rice (Bibimbap 비빔밥)

Video taken from the channel: Kwon’s Corner


 

Dolsot Bibimbap: Rice, Vegetables and Meat to Mix in a Hot Bowl Morgane Recipes

Video taken from the channel: Morgane Recipes


 

Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥)

Video taken from the channel: Maangchi


 

Dolsot Bibimbap (Korean Stone Pot Bibimbap)

Video taken from the channel: Seonkyoung Longest


Ingredients 1 pound flank steak, thinly sliced ¼ cup steak sauce ¼ cup lower-sodium soy sauce 2 tablespoons light brown sugar 1 tablespoon rice vinegar 2 teaspoons grated fresh ginger (from 1 [1-in.] piece ginger) 1 tablespoon canola oil Cooked rice, fried eggs, wilted spinach, matchstick carrot. For the Bowls: 2 tablespoons sesame oil 1 pound shiitake mushrooms 12 ounces fresh spinach 2 carrots, cut into matchsticks 4 scallions, chopped 1 handful fresh basil and or cilantro 1 cup kimichi** 4 fried eggs (or cooked to your liking) Sesame seeds and sriracha, for serving. In a medium bowl, toss spinach with oil and salt; set aside.

In a small bowl, toss carrots with vinegar; set aside. Heat a grill pan on medium-high. Remove steak from bag, discarding marinade. Grill steak to desired doneness, 4 to 5 minutes per side for medium rare.

Transfer steak to a cutting board, cover loosely with foil and let rest for 10. Bibimbap is a Korean beef bowl with rice, marinated beef, an assortment of vegetables like mushrooms and zucchini, and sunny side up eggs. Everything’s tossed in a deliciously spicy-sweet bibimbap sauce.

Looking for low carb recipes instead? Visit the Savory Tooth Homepage. Bibimbap Korean Beef Bowls are great for any night of the week.

Serve over rice or noodles as a simple, complete meal or kick it up a notch and add Eazy Peazy Mealz Asian Chopped Salad as a side, followed by a light, citrusy dessert such as Eazy Peazy Mealz Lemon Cheesecake Bars. Simple, flavorful, and delicious!A rice bowl topped with all sorts of seasoned sautéed vegetables, marinated meat (usually beef), a fried egg sunny side up, finished with a sprinkle of sesame and generous dollop of a sweet-spicy-savoury Bibimbap sauce.

Whole30 Grilled Steak Bibimbap Bowls To make your bibimbap Whole30 compliant, stick with high-protein meats like steak. Use cauliflower rice as the base and make your own mayo and Sriracha to dress. (via Girl Carnivore). Bowls for bibimbap You can simply serve bibimbap in a large bowl at room temperature.

However, when it’s served in a sizzling hot stone bowl (dolsot), your dining experience will rise to the next level. The hot stone bowl gives the bottom layer of rice a nice golden crust, and the rest of the bowl sizzles while being mixed. Place an egg on top of rice in the center of each bowl and drizzle some gochujang sauce around yolks. Arrange onion, turnips, broccoli rabe, and sliced steak. Ingredients 16 oz Steak (I used ribeye) 1/4 cup Coconut Aminos (can sub with soy sauce) 1 tbsp.

Sesame Oil 1/2 tsp Ginger, minced 1 Garlic Clove, minced Sea Salt & Pepper 4 Eggs 2 cups Green Cabbage, shredded 8 oz. Mushrooms, sliced 1/2 cup Radishes, sliced thin 1.

List of related literature:

Spread another one-third of the rice, arrange the remaining meat and gravy on top, and sprinkle the remaining ginger juliennes, green chillies and saffron.

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
from Classic Cooking Of Punjab
by Jiggs Kalra, Pushpesh Pant
Allied Publishers, 2004

Add cooked rice to two large bowls and top with the beef, spinach, mung bean sprouts, fernbrake, mushrooms, carrots and cucumber.

“Korean Cuisine: An Illustrated History” by Michael J. Pettid
from Korean Cuisine: An Illustrated History
by Michael J. Pettid
Reaktion Books, 2008

Serve Sriracha on the side for mixing into the bibimbap.

“The Shredded Chef: 120 Recipes for Building Muscle, Getting Lean, and Staying Healthy” by Michael Matthews
from The Shredded Chef: 120 Recipes for Building Muscle, Getting Lean, and Staying Healthy
by Michael Matthews
Createspace Independent Pub, 2012

In a medium bowl, mix together the cabbage, ginger, scallions, pork, white pepper, soy sauce, rice wine, and sesame oil.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
Callisto Media Incorporated, 2015

Spoon the rice into individual bowls and top each with a portion of the chicken and tofu mixture.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

FOR THE STIR­FRY: Combine beef and soy sauce in medium bowl, toss to coat, and let marinate at least 10 minutes or up to 1 hour, stirring once.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Dolssambap rice, vegetables, egg served in a sizzling hot bowl or pot Dolsot bibimbap Set menu served with rice cooked in a hot stone pot

“Michelin Green Guide South Korea” by Michelin
from Michelin Green Guide South Korea
by Michelin
Michelin, 2012

In the same pot over medium high heat pour in 2 tablespoons cooking oil and 3 tablespoons water, wait for 3 minutes then slowly spoon in some of the rice to cover the base, continue adding few more spoons rice then arrange the green beans meat mixture over the rice.

“Authentic Iran: Modern Presentation of Ancient Recipes” by Soraya Vatandoust
from Authentic Iran: Modern Presentation of Ancient Recipes
by Soraya Vatandoust
Xlibris US, 2015

Add the rice vermicelli and toss for 1 minute.

“Chinese Cooking For Dummies” by Martin Yan
from Chinese Cooking For Dummies
by Martin Yan
Wiley, 2011

Serve this with buckwheat soba noodles, baked marinated tofu, and a kimchee relish, o Serves 4 to 6

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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38 comments

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  • Hi good afternoon ma’am more than cooking I like your talking so nice way showing urs tqu ma’am very nice I’m watching when I have time I like to Korea in food tqu God bless you

  • I love this woman so much! She makes me think of my mum and whenever I can’t remember how to correctly say her name I call her Korean Mom

    Edit: someone looked at all these side dishes (probably as lefts overs) and thought “I’mma put all of these into one bowl and no one can stop me.”

  • Some ingredients are hard to find here in Brazil, but I make some adaptations, ’cause I love your recipes! I’m addicted to your channel. Big hugs from Brazil!

  • Love going back and watching some of my favorite videos/recipes! Thank you for sharing your love for food and talent in cooking with us! ❤️

  • Plz tell us how o keep the sauce fresh once you open the container and how long can you keep it in the fridge and does the same rule goes for the miso soup paste as well?

  • I love the way you explained each dishes. I am from Chennai, India. Planning to try your dishes soon after buying the Ingredients from Korean store in chennai. Thank you sister. Best wishes

  • This is one of my all-time Korean favorite dish and I learned to make it from your channel. Thank you for your detailed instructions, my whole family loves your bibimbap. Also great idea with the T-shirt. You should also share your beauty regimen, your skin is glowing. I know many ladies out there would also like to look glowing while cooking bibimbap at home ��

  • Bibimbap is definitely my favourite dish in Korean cuisine. I just can’t get enough of it!:) Your recipe is a little bit different. You add the sauce to ingredients separately which is interesting… I could also see that you add granular sugar to veggies straight before frying them. Personally I like to dissolve the sugar just so it wont be still in granular form when eating the dish. And I have never tried a bibimbap with cucumber. I think it would taste amazing:) I will try your recipe this time, because I think it is simple and quick. Oh and thank you for the video, the intro is very funny

  • Ok my friend but when you prepare the next ingredients how you keep the others warm?? Or at the least you put all of them to the microwave?
    (Sorry my engilsh is poor ��)

  • Thanks for sharing. Two questions. First, is there a less spicy paste I can use instead of the chilly paste? Second, don’t you have to slowly heat up the stone bowls? I thought they crack if you go directly to high heat.

  • I made Bibimbap over the weekend, following your recipe. Used peanut oil everywhere accept when marinating, as I find it too strong a taste to cook with. Used peanut oil for the rest! OMG, that was delicious!!! Made it again 2 nights later. Thank you so much for this recipe!!!! I’ll be making this several times a month now!

  • Oh wow, I have to say, as the first time cooking this dish, which I’m not familiar with the steps was really really tiring ���� I had to stop and see how exactly you handled with each vegetables, but everything was very delicate, and the taste was very satisfying!!! Healthy and yummy!! I really recommend you guys to do it, can be even with family!! So everybody has fun!! ����

  • Hello, maangchi! Can I prepare/cut the veggies in advance to store them in the fridge so I can have bibimbap for the next few days?

  • I know this is a silly question but do you have suggestions for the rice for this dish? Does it have to be sticky rice and if yes, do you have a favorite way of making it? I can google a recipe but I thought I’d ask you.

  • Maangchi making the world a better place one recipe at a time!! Oh and I can’t describe how much I love the spoon you’re eating with!! Lots of love and sunshine from India! ❤️

  • I have a Korean restaurant near me and they put the bibimbop in a large hot stone bowl and it keeps the rice kind of crispy….. it is delicious!

  • She says ” some of you guys mouths are watering” �� it’s true. I dont have the last 2 vegetables but everything else I have so I’m going to try this with a regular player I dont have one of those cooking plates sadly��

  • OMG… you are so cute and your food and video is awesome. https://www.facebook.com/groups/1670534009878291/2520169851581365/?comment_id=2520204154911268&reply_comment_id=2520217888243228&notif_id=1574295974913859&notif_t=group_comment_mention

  • Oooh wooow!! Yummy ���� my favourite dish ������������ thank you for your video testy ����after watching this video my mouth is full of water,����

  • Wow l love your shirt it’s very unique. Thanks for finding your channel this pandemic time full of stress. l love Korean foods, very delicious & healthy one. Now l can try cooking it. Many thanks, stay safe with your family.

  • My wife and I lived in Jeonju and was introduced to BiBimBap; we fell in love with it! How about a recipe for Hota? We miss the sweet street food.

  • Inspired by bibimbap I made rice with Vegetables (no egg or meat as I’m vegetarian) and Paneer (cottage cheese). Such a lovely flavour palate and texture, comforting and very healthy. Thankyou Maangchi.

  • Hey Kwon, great video, I just want to ask, what spoon measurement did you use? I’m guessing you mean ‘tablespoon’ when you say ‘spoon,’ but I just wanted to be sure. Thanks! Liked:)

  • I saw some ppl will soak the veggie into ice water after being fried. Is it to make the texture more crispy? Vtw, i love this dish and i just devoured it today!

  • I think Maangchi have a face character like a doll that can do stuff. Who would not like it. She shares amazing food to the world. You must got the biggest heart. THank you much.

  • I discovered BTS in quarantine. And Now I wanna eat Korean foods like them. Now watching this to make Bibimbap. And I succeed in making Bibimbap. Now I feel like I can do anything.

  • Thanks for this! I often order bibimbap at Korean restaurants so I am going to try making this. My wife loves the bibimbap with the raw beef, but first time round I’m sticking with the cooked marinated meat.

  • Great video, man. I’m a huge fan of Korean food even though most of my experience is Korean BBQ. I’ve tried multiple times to make the egg tofu pudding but it always ends up being too watery. Could you do a video on how to make that? Hope I got this right but I think it’s called 연두부 달걀찜.

  • I’ve recently discovered that I love korean food. I bought gochujang and wanted to make some korean recipes. Little did i know, that everybody suggests using Korean soy sauce. Korean sesame oil. And ususally another Korean paste. Do I absolutely have to buy these things also, or can I just use what i have (japanese soy sauce, roasted sesame oil)?

  • I followed your recipe today and served it in normal bowls. I didn’t use: (sesame oil, mirin, kimchi, spinach, been sprouts) and used ground lamb meat. I used pear instead of apple in the sauce and the dish turned out amazing. everybody loved it and I suggest everyone to try it if even if they don’t have the exact ingredients. thank you Songkyoung for sharing your recipe with is it was yummy.

  • Fun to watch, I love bibimbap. To be safe, restaurants in the U.S. add cooked meat. That raw sunny-side up is scary too. In Japan, they eat raw eggs but we cannot do that here in the U.S. due to salmonella poisoning.

  • I once eaten in 101 building in Taiwan foodcourt, So so yummy. Later found out Bibimbap was the poor wife’s meal as they are not allowed to eat with her husband or children on the table. After they finished their meal, all the food already cold. So the poor wife will take the rice and anything they left over on the table, go back to the kitchen to heat it up so that the food is warm or hot. No one knows this became so popular and a dish by itself!

  • Hello maangchi,i just found you and adore you,love the way you talk ������
    I am korean food addict and i will try to make it myself with your video ������
    I love u maangchi ������

  • I will be making this meal today for dinner.��
    When Chef Kwon said “Do as I say, not what I do” I felt that in my spirit and heard the voice of my mother, who was on the other room, but was not talking. ������ She says that all the time when I was a kid.

  • Hi Seongkyung! Omg your Bibimbap looks so delicious!!! I’m going to try your recipe! It’s not that complicated but I can tell it’s really yummy!!������

  • Hello new friend here. I like the way you proceed and explain how to cook or prepare that recipe. I just subscribed on your channel and I hope you can wave me back too. Thank you very much ����

  • I’ve been wanting to try bimimpap for awhile, but this recipe and your face when you ate has inspired me to try to make it with your recipe.
    ALSO, you’re adorable. Never change. ��

  • Bibimbap look very appetizing.
    I want to eat directly.
    When you have a chance to come to Korea
    I’ll give you four famous Jeonju Bibimbap in Korea.