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San Francisco
Thursday, November 26, 2020

Bibimbap (Korean Beef Bowl)

This is not the official recipe I use in the restaurant. This is more of my home grown version with the stuff that was in my fridge. I’m sure all my Korean friends are laughing at this recipe but I’m sure they’ll still eat it…as long as I make some wings and Tteokbokki.

Since I don’t have a stone bowl at home, it’s on my Amazon wishlist, I fried the egg instead of putting a raw egg in. Also, I would have added some onions in there but I didn’t have any at the time.

Ingredients

BEEF

½ lb thin beef slices
3 Thai red chilies
1 inch piece minced ginger
3 cloves minced garlic
2 tbsp Siracha sauce
2 tbsp sweet soy sauce
2 tbsp dark soy sauce
2 tbsp brown sugar

GARNISHING

Steamed rice
1 pickled julienne carrot
1 fried egg
1 chopped kiwi
1 spring onion chopped
1 pickled cucumber julienne cut
¼ cup fried mushrooms

METHOD

  1. Marinate beef with all ingredients mentioned above except garlic and leave overnight.
  2. In a grill pan and medium-high heat, add oil and sauté garlic then add the beef.
  3. Stir well until beef is fully cooked.
  4. Assemble the bowl. Add rice and beef. Garnish with pickled carrots, cucumber, fried mushrooms, kiwi and spring onions.
  5. Put fried egg on the top.


Time to eat!
Serve immediately. Enjoy!

Edel Alonhttp://edelalon.com
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.

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