Ingredients
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Gochujang Sauce
- 1 Clove garlic
- 2 oz Fuji apple, roughly chopped (Approximately 3 Tbs.)
- 2 oz Onion, roughly chopped (Approximately 3 Tbs.)
- 1/2 tbsp Soy sauce
- 2 tbsp Gochujang
- 1 tbsp Lemon juice
- 1 tbsp Mirin
- 1 tbsp Sugar
- 1 tbsp Sesame oil
- Pinch of black pepper
Marinate Beef (Or any protein you are using)
- 1 lb. beef (New York strips, Sirloin, chuck or rib-eye), cut into one bite-size
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sesame oil
- 2 tbsp Sugar
- Black pepper
Vegetables
- Sesame oil
- Salt
- 1 Zucchini, julienned
- 1 Yellow squash, julienned
- 3 medium size carrots, julienned
- 1 (5-ounce) package shiitake mushrooms, sliced
Optional Vegetables
- 1 cup Korean mung bean sprouts or soybean sprouts side dish (For the Recipe CLICK HERE)
- 1 cup Korean spinach side dish (For the Recipe CLIcK HERE)
- 1 cup Korean radish side dish or Korean cucumber side dish (For the Recipe CLICK HERE)
- 1 cup chopped kimchi (For the Recipe CLICK HERE)
To Assemble
- 4 cups warm cooked rice (Short grain white rice or brown rice) How to Make Rice CLICK HERE
- 4 eggs
- Toasted sesame seeds
Instructions
- Let’s make Gochujang sauce first.
Combine all ingredients for gochujang sauce in a blender, food processor, or hand blender; pulse until it becomes smooth texture sauce. Set aside until serving in a fridge.
- Now, let’s marinate beef. (You can use pork, chicken, or tofu as well)
Combine all ingredients for marinating beef in a medium mixing bowl. Toss everything together and let stand 20 minutes. Meanwhile preparing vegetables.
- Heat a large skillet over medium-high heat. We’re going to sauté vegetables from light color to dark color so the light color vegetables wouldn’t stain.
Add 1 teaspoon oil to pan; swirl to coat. Add julienned yellow squash and a pinch of salt to pan; sauté for 2 to 3 minutes. Remove squash from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add julienned zucchini and a pinch of salt to pan; sauté for 2 to 3 minutes. Remove zucchini from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add carrots and a pinch of salt to pan; sauté for 2 to 3 minutes. Remove carrot from pan, keep warm. Add 1 teaspoon oil; swirl to coat. Add mushrooms and a pinch of salt to pan; sauté for 4 to 5 minutes. Remove from pan, keep warm.
- After cook all vegetables, finally time to cook beef. In same skillet, add marinated beef; sauté for 7 to 8 minutes or until cooked through, no more juices and slightly browned edges. Remove from pan, keep warm.
- Brush each stone pot with 1 teaspoon of sesame oil evenly. Place 1 cup of rice on bottom of each stone pot. Arrange vegetables evenly around edge and place beef right in middle. Heat stone pot bibimbap on a stove over high heat until you hear a sizzling sound.
- Meanwhile, heat a large nonstick skillet over medium-low heat. Add 1 Tablespoon toasted sesame oil. Crack eggs into pan; cook until whites are set to serve as sunny-side-up or until your desired doneness. Remove from heat.
- Remove stone pot bibimbap from heat and top with 1 egg and 1 teaspoon toasted sesame oil each stone pot. Serve with gochujang sauce.
- Eat by adding as much sauce as you or your guests desire and mixing everything together.
Notes
You can use any seasonal vegetables you like—even raw ones like cabbage, cucumber, or kale.
Feel free to play around and mix and match your favorites to suit your taste!
This same recipe also works perfectly for regular bibimbap. Just skip the stone pot, use shallow bowls instead, and serve it right away without heating. Simple and just as delicious!
Non Spicy Sauce
3 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 teaspoon toasted sesame oil and seeds
2 Tablespoons chopped green onion
1 small garlic clove, finely chopped
Directions
Combine all ingredients and mix well.
- Prep Time: 20 mins
- Cook Time: 30 mins
