Toriko doesn’t disappoint. Beef, egg, veg and rice. I could live on this for ever!
Bibimbap is Korean mixed rice. It includes rice, meat, vegetables and a spicy sauce. You typically serve these in a hot stone bowl. Once served, you mix them all together nicely and shove them into your mouth. It’s super delicious and hugely addictive.
If you serve bibimbap in a normal bowl, you will notice that the rice cools down quite fast. There’s nothing wrong with that. However, some people prefer having the rice and all the other ingredients in bibimbap warm if not hot. That’s when the stone bowl comes in handy. If you prepare and serve your bibimbap in a hot stone bowl, your bibimbap will be not only nicely warm, but also it will often have a nice crispy layer of rice at the bottom of the bowl.
Ingredients (4 servings)
MEAT AND MEAT MARINADE
100g / 3.5 ounces rib eye fillets, thinly sliced
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sugar
VEGETABLES AND OTHER
1/2 cups (60 g / 2 ounces) carrots, julienned
1/2 cups (60 g / 2 ounces) wilted spinach, julienned
1/2 cups (60 g / 2 ounces) zucchini, julienned
1/2 cups (60 g / 2 ounces) bean sprouts, julienned
1/2 cups (60 g/ 2 ounces) shiitake mushrooms, thinly sliced
4 cups steamed rice
4 eggs
some cooking oil
sesame oil
fine sea salt
BIBIMBAP SAUCE
2 Tbsp gochujang (Korean chili paste)
1 Tbsp sesame oil
1 Tbsp sugar
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp apple cider vinegar (or rice vinegar)
1. Prepare and cook ingredients:
– In a bowl, combine the meat with the marinade. Cover the bowl and leave it in the fridge while you are working on other the ingredients. When ready, add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
– Separately sauté carrots, zucchini, mushrooms and bean sprouts in a frying pan. Season them lightly with fine sea salt.
– Mix the bibimbap sauce ingredients in a small bowl. Set aside.
– Pan fry the eggs per your preference. (Sunny side up is a popular choice.)
2. Assemble:
– Preheat an oven for 10 minutes at 220 C / 428 F. Once heated, place your stone bowl into the oven. Leave it there for 10 minutes. 10 minutes later, take it out. Drop in some sesame oil (about 1 Tbsp per medium size bowl) and brush it around. Quickly assemble your bibimbap ingredients inside the hot stone bowl. First you will have to lay down the rice. Make sure you flatten it well. Then add the meat, assorted vegetables, and the egg on top of the rice. Transfer the hot stone bowl onto the stove and cook it for 5 minutes over low heat. You will hear the rice crackling noise. Remove from the heat.
