Korean Bibimbap

Follow our step-by-step guide on how to make Korean Bibimbap.

1. Step 1

   Begin by mixing soy sauce, sugar, three tablespoons of sesame oil, minced garlic, and ginger in a bowl.

2. Step 2

   Add the sliced beef brisket, cover it with plastic wrap, and let it marinate in the refrigerator for 30 minutes to absorb all those delicious flavors.

3. Step 3

   While the beef is soaking up the marinade, rinse the uncooked rice under cold water until the water runs clear.

4. Step 4

   Transfer the rice to a rice cooker, add 1 and a half cups of water, seal it, and cook according to the manufacturer's instructions, which typically takes about 20 to 30 minutes.

5. Step 5

   Once cooked, keep the rice warm.

6. Step 6

   Next, rehydrate the dried shiitake mushrooms by soaking them in warm water for 20 minutes.

7. Step 7

   Afterward, drain and slice them into quarter-inch strips.

8. Step 8

   For the eggplant, sprinkle salt on the slices and let them sit for about 10 minutes to draw out moisture.

9. Step 9

   Rinse the slices with cool water afterward to remove excess salt.

10. Step 10

    In a skillet, heat two tablespoons of sesame oil over medium-high heat.

11. Step 11

    Sauté the mushrooms until they turn lightly browned, which should take about four minutes.

12. Step 12

    Transfer them to a covered plate to keep warm.

13. Step 13

    In the same skillet, add the eggplant and sauté until it softens slightly, around five minutes, then add it to the plate with the mushrooms.

14. Step 14

    Toss in the yellow squash and cook until it becomes slightly tender, about five minutes, then join it with the other vegetables on the plate.

15. Step 15

    Next, sauté chopped carrots and broccoli in the skillet until they are just tender, which should take about six minutes, then add them to the vegetable medley.

16. Step 16

    Bring a large pot of water to a boil and add the bean sprouts, cooking them for about two minutes until they are tender yet still crisp.

17. Step 17

    Drain and immediately plunge them into ice water to halt the cooking process, then drain again.

18. Step 18

    Heat the skillet over medium-high heat and add the marinated beef slices, sautéing them until they are nicely browned and lightly pink in the center, which should take about seven minutes.

19. Step 19

    To assemble your dish, place about one cup of cooked rice in each bowl.

20. Step 20

    Drizzle with the remaining sesame oil and rice vinegar, then gently pat the rice down to form a mound.

21. Step 21

    Top with a bed of lettuce and artfully arrange small mounds of sautéed mushrooms, eggplant, squash, carrots, and broccoli around the bowl's edge.

22. Step 22

    Nestle the sautéed beef in the center.

23. Step 23

    Finally, crack eggs into the same skillet, season with salt, and cook until the whites are just set and the yolks remain slightly runny, about three minutes.

24. Step 24

    Place a sunny-side-up egg atop the beef in each bowl, and if you like, garnish with daikon radish and green onions for an extra pop of flavor.

25. Step 25

    Enjoy this vibrant and hearty meal that brings together a delightful medley of textures and tastes!.