1 hr 30 mins
Better Homes and Gardens
My Private Note
Units: US | Metric
- 2 cups water
- 1/4 teaspoon salt
- 1 cup long grain rice
- 3 tablespoons chili paste (Korean Gochujang is traditional)
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 2 (6 ounce) rib eye steaks, 1/2 inch thick
- 1 1/2 cups very thinly sliced seedless cucumber
- 1/4 cup finely chopped scallion
- 2 cups mung bean sprouts
- 2 tablespoons sesame oil, untoasted
- 1 teaspoon grated fresh ginger
- 1 lb fresh spinach leaves
- 3 tablespoons toasted sesame seeds
- 2 garlic cloves, minced
- 1 1/2 cups fresh julienned carrots or 1 1/2 cups shredded carrots
- 6 ounces shiitake mushrooms, stemmed and sliced
- 2 eggs
- 1 cup coarsely shredded daikon radish
- 1*Note--This dish is a platter of cooked rice topped with vegetables, meat, chili paste, and eggs.
- 2The ingredients are placed next to each other instead of layered so that the bright colors complement each other. Right before the dish is eaten, the ingredients are all tossed together.
- 3In a medium saucepan, bring the water and 1/4 teaspoon salt to a boil over med-high heat.
- 4Stir in rice; cover.
- 5Decrease heat to med-low and simmer for 12 minutes (or however long it takes the rice to cook, look on package ).
- 6Remove from heat and let stand.
- 7In a small bowl whisk together chili paste, vinegar, honey, and toasted sesame oil.
- 8If necessary, add a little water to make mixture of drizzling consistency.
- 9Brush steaks with 1 tablespoon of the chile paste mixture; set steaks aside.
- 10In a small bowl combine the cucumber, scallions, and 1 teaspoon of the chili paste mixture; season lightly with additional salt and set aside.
- 11Transfer hot cooked rice to a large platter.
- 12In a large pot of boiling water, cook and stir the bean sprouts for 1 minute.
- 13With a slotted spoon, transfer the sprouts to a medium bowl, shaking off the excess water.
- 14While still warm, add 2 teaspoons of the untoasted sesame oil and the ginger; toss to coat.
- 15Transfer to the rice-lined platter.
- 16In the same pot of water cook and stir spinach about 10 seconds or just until cooked.
- 17Drain in a colander.
- 18When cool enough to handle, squeeze out excess water and coarsely chop.
- 19Transfer to a medium bowl; add sesame seeds and lightly season with salt.
- 20Toss to coat and transfer to platter next to sprouts.
- 21In a medium skillet heat 1 teaspoon of the remaining untoasted sesame oil over med-high heat.
- 22Add garlic; cook and stir for 30 seconds.
- 23Add carrots; cook and stir about 2 minutes or until crisp-tender; transfer to platter next to sprouts.
- 24In same skillet, heat 2 teaspoons of the remaining untoasted sesame oil over med-high heat.
- 25Add mushrooms; cook and stir for 3-4 minutes or until just tender; stir in 1 teaspoon of the chili paste mixture.
- 26Transfer to platter next to carrots.
- 27In a large skillet, heat 2 teaspoons of the remaining untoasted sesame oil over med-high heat.
- 28Add steaks; decrease heat to medium.
- 29Cook about 7 minutes, turning once, or until desired doneness.
- 30Remove to a cutting board and cover with foil.
- 31Add cucumber mixture to skillet; cook and stir just until heated through; add to platter.
- 32In same skillet add remaining sesame oil and heat over medium heat.
- 33Add eggs; cook 1-2 minutes or until yolks are just set.
- 34Arrange daikon on platter.
- 35Thinly slice the beef and arrange over vegetables.
- 36Top with eggs and drizzle with 1 tablespoon chili paste mixture.
- 37To serve at the dinner table, toss all together, breaking up eggs.
- 38Serve with remaining chili paste mixture.
Nutritional Facts for Bibimbap
Serving Size: 1 (453 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 447.0
- Calories from Fat 212
- Total Fat 23.6 g
- Saturated Fat 7.0 g
- Cholesterol 100.6 mg
- Sodium 245.0 mg
- Total Carbohydrate 40.9 g
- Dietary Fiber 5.5 g
- Sugars 7.4 g
- Protein 19.9 g
The following items or measurements are not included: