Bibimbap with Grilled Ribeye and Vegetables
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A Korean-inspired bibimbap with rice, tenderized marinated ribeye, separately seasoned vegetables, a fried egg, and a gochujang-ssamjang sauce. The source describes the ingredients and preparation but gives no quantities.
- Time
- 75 minutes
- Cuisine
- East Asian
Ingredients
- 50 g
Weights are estimates. Together, the ingredients weigh about 50 g before cooking, which is about 50 g per serving.
Steps
Cook the Koshihikari rice. The source does not specify the amount of rice, water, or cooking method.
Run the dry-aged ribeye through a meat tenderizer.
Blend the onion, garlic, Korean pear, sugar, and soy sauce together to make the marinade.
Marinate the steak in the blended mixture while preparing the other components. The source does not give a marinating duration.
Blanch the spinach, then squeeze out its excess water.
Season the spinach with minced garlic, sesame oil, and sesame seeds.
Blanch the brown soybean sprouts.
Season the sprouts with sesame oil and sesame seeds.
Julienne the carrots.
Lightly sauté the carrots with salt and sesame oil.
Slice the shiitake mushrooms.
Sauté the mushrooms with salt.
Julienne the Korean radish.
Sauté the radish with a splash of water and ginger powder.
Grill the marinated steak to medium doneness. The creator noted that the dry-aged steak turned out a little too dry.
Fry an egg to top the bibimbap.
Mix the gochujang, ssamjang, soy sauce, sesame oil, sesame seeds, and a splash of Sprite to make the sauce. Taste and adjust as needed.
Put the bibimbap together with the rice, prepared vegetables, steak, and fried egg. The source does not describe a specific arrangement or give serving quantities.
Serve the components with the sauce. The source says the diner tasted the components separately, then poured on the sauce and mixed everything together.
Notes
The source provides no ingredient quantities, rice-to-water ratio, detailed assembly instructions, or cooking times/temperatures. The creator suggests avoiding dry-aged steak because it turned out too dry. The sauce was tasted and adjusted as needed. The one-egg amount is treated as a single serving inference from the source's singular wording.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 72
- Protein
- 6 g
- Carbs
- 0 g
- Fat
- 5 g
- Fiber
- 0 g
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