Beef Bulgogi Bibimbap
Bulgogi means “fire meat” so crank up your grill for this one! This sweet, salty, spicy traditional Korean dish is typically made with beef, but pork can be used as well and is known to most Americans as “Korean barbecue.” A variety of Korean dishes can be made with bulgogi beef, including bibimbap. “Bibim” refers to […]
Bulgogi means “fire meat” so crank up your grill for this one! This sweet, salty, spicy traditional Korean dish is typically made with beef, but pork can be used as well and is known to most Americans as “Korean barbecue.” A variety of Korean dishes can be made with bulgogi beef, including bibimbap. “Bibim” refers to the mixing of various ingredients and “bap” is the noun referring to rice. So while this dish is beautiful, go ahead and stir it all together before eating, as it is intended. Warm white rice is topped with vegetables, typical sautéed simply in sesame oil, salt and pepper. It’s well worth a trip to a Korean supermarket if you live near one to purchase ingredients for this dish. An amazing variety of often rare produce, pre-sliced bulgogi meat and traditional Korean condiments await!
Ingredients
- BULGOGI MARINADE
- ¼ cup soy sauce (Korean preferably)
- 2 tablespoons grated Asian Pear (can use apple as a substitute)
- 1 tablespoon grated Kiwi
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar (could also use 2 teaspoons agave or honey)
- 1-2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 1 scallion, finely chopped
- ¼ teaspoon crushed red pepper
- 1 pound ribeye, freeze for 30-45 minutes and thinly slice or use pre-sliced bulgogi meat (can find at Korean markets)
- QUICK PICKLED SHALLOTS AND CARROTS
- 2 shallots, thinly sliced into rounds (can use onion if needed)
- 1 carrot, thinly sliced into rounds
- ⅓ cup rice vinegar (can substitute white wine or sherry vinegar)
- ⅓ cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- ACCOMPANIMENTS FOR BIBIMBAP (CAN SUBSTITUTE ANY VEGETABLES HERE)
- 2 heads baby bok choy, chopped
- 2 carrots, julienned
- 1 Asian yam, julienned
- 1 package of Enoki mushrooms (or other mushrooms)
- 1 tablespoon sesame oil
- salt and pepper
- Gochujang, to taste (1 tablespoon is a good start)
- sesame seeds (optional for garnish)
- 2-3 cups jasmine rice, cooked
- 2 eggs, fried, sunny side up
Directions
- Preheat 1 burner on grill to medium high and one to medium low. Spray or oil a vegetable grilling basket lightly with an oil like canola that can withstand higher temperatures and place on the lower temperature burner to preheat. If using pre-sliced bulgogi beef, it can be helpful use foil or another grilling basket to assist in even cooking, as it is very thin.
- To make the marinade, combine the first 9 ingredients in a medium bowl and whisk to combine. Add beef to marinade either in bowl or combine into a large plastic bag, massaging to ensure the beef is evenly covered in marinade. Leave for 1 hour up to overnight.
- For the quick-pickled shallots and carrots, combine vinegar, water, sugar, salt and red pepper in a small saucepan and bring just to a boil, stir to help sugar and salt dissolve then add shallots and carrots and remove from heat. Let sit while preparing the remaining ingredients and grilling.
- Toss vegetables with sesame oil, salt and pepper. Carefully place veggies into preheated baskets, making sure they’re evenly spread out. Grill, tossing occasionally for 3-4 minutes or until lightly grilled and still crunchy.
- Place slices of beef on medium-hot burner grates, and grill for 1 minute per side. Moving to platter as they finish.
- Remove vegetables once they are the desired doneness.
- Place 1 cup of rice in each of 2 bowls. Place beef, vegetables, 1-2 tablespoons Gochujang (to taste) on top of the rice in a circular arrangement like a clock. Place egg in center, sunny side up.
- Garnish with sesame seeds and scallions, stir and enjoy.
