Simplified Korean BBQ Bibimbap

Ingredients

• 0.5 cup short-grain rice (Per person)
• 0.5 cup water (For soaking and cooking; use a one-to-one water-to-rice ratio for cooking)
• jalapeño (Ribs and seeds removed; finely diced)
• fresh cilantro (A large handful, finely chopped)
• coarse salt (For the jalapeño-cilantro paste and seasoning)
• 3 limes fresh lime juice (Enough to make a thick, saucy dressing)
• brown mushrooms (Chunked)
• prepared Korean barbecue sauce or marinade (For simmering the mushrooms and dressing the bean sprouts)
• kimchi (Store-bought; some excess juice is used for the bean sprouts and cucumbers)
• mung bean sprouts (Use about twice the amount needed because they shrink during blanching)
• cucumber (Partially peeled and cut into semicircles)
• rice vinegar (To finish the cucumber pickle)
• sugar (A large pinch for the cucumbers)
• thinly sliced beef, such as top round (A handful per person; slice very thinly against the grain)
• bulgogi marinade (Store-bought; marinate the beef for at least 2 hours, or overnight)
• cooking oil (For the hot pan and egg)
• 1 egg (For a crispy-bottomed sunny-side-up egg)
• gochujang (Korean fermented chili paste)
• ketchup (Mixed with gochujang for the finishing sauce)
• soy sauce (Added to the gochujang-ketchup sauce)
• chili powder (A pinch; gochugaru may be used)
• sesame seeds (Mixed black and white sesame seeds)

Steps

1. 1

   Rinse the short-grain rice by repeatedly swishing it in water and draining it until the outer starchy coating is washed off. Soak the rice in water for about 30 minutes, then drain it.

2. 2

   Put the soaked rice in a pot with an equal volume of water. Do not add salt. Cover and bring to a boil, then reduce the heat until it is no longer boiling over. Keep it covered until the water is absorbed, about 20 minutes total.

3. 3

   Turn off the heat and leave the rice covered for at least 10 minutes. Fluff it before serving.

4. 4

   Remove the ribs and seeds from the jalapeño and dice it finely. Add a large handful of cilantro and chop it as finely as possible.

5. 5

   Sprinkle coarse salt over the jalapeño and cilantro. Use the side of a knife to grind the mixture into a paste, then stir in enough lime juice to make a thick, saucy dressing.

6. 6

   Stir one or two spoonfuls of the jalapeño-cilantro-lime dressing into each portion of hot rice immediately before eating. The green color will begin to fade on the hot rice.

7. 7

   Chunk the brown mushrooms and place them in a saucepan with enough prepared Korean barbecue sauce or marinade to coat them. Simmer, stirring frequently so the sugary sauce does not stick and burn.

8. 8

   Continue simmering the mushrooms until they have shrunk by about half. Pour the mushrooms off into a bowl. If the remaining sauce is too thick or gooey, thin it with water and reserve it for the bowl.

9. 9

   Put the kimchi over the seasoned rice.

10. 10

    Boil the mung bean sprouts for a few minutes, just until they visibly cook down slightly. Drain them and immediately cool them with cold water until they are no longer hot, keeping them crisp.

11. 11

    Squeeze excess water from the cooled bean sprouts. Add some excess kimchi juice and prepared Korean barbecue sauce, then toss to coat.

12. 12

    Partially peel the cucumber and cut it into semicircles. Toss it with some excess kimchi juice, a little rice vinegar, and a large pinch of sugar.

13. 13

    Refrigerate the cucumbers for a few hours or overnight, until the sugar has drawn out water and the cucumbers look and feel like pickles.

14. 14

    Slice the beef very thinly against the grain. Cut the slices shorter if desired to make them easier to eat, then coat them with prepared bulgogi marinade. Marinate for at least 2 hours; overnight is also suitable.

15. 15

    Heat a lightly oiled pan until very hot. Add the marinated beef and cook until visibly brown on the outside and cooked through. Because the pieces are thin, they should be done inside when browned outside; avoid letting the sugary marinade burn.

16. 16

    In a separate nonstick pan, heat oil over fairly high heat. Crack in the egg. Cook until the white flutters on contact and becomes brown and crisp underneath while the yolk remains runny.

17. 17

    Arrange the barbecue mushrooms, kimchi, dressed bean sprouts, pickled cucumbers, and cooked bulgogi beef over the rice. Place the crispy sunny-side-up egg on top.

18. 18

    Mix store-bought gochujang with ketchup and some soy sauce to make a quick finishing sauce. Drizzle it over the bowl.

19. 19

    Finish with a pinch each of salt, sugar, and chili powder, plus mixed black and white sesame seeds.

20. 20

    Break the egg yolk and mix the ingredients together as you eat, combining different toppings with each bite.

Notes

This is the simplified home version described in the transcript, not the full Soul Brothers restaurant recipe. The source does not provide exact quantities for most toppings, sauces, vegetables, beef, oil, or seasonings. The restaurant version also includes a kimchi aioli and more elaborate house-made sauces, but the home version skips the aioli and uses store-bought sauces. Optional substitutions mentioned include fresh cabbage, lettuce, raw onion, cilantro, tofu, or additional vegetables; the dish can be made without meat.

Nutrition per serving

• main
• Korean-inspired
• bibimbap
• one-bowl meal
• spicy
• flexible
• family-style
• high-heat cooking