Nathan and I both agreed that this is one of the best Asian dishes we’ve made for the blog…maybe even THE best?! I think it has to do with the huge range of texture, color, and flavor that is brought together in one bowl. Savory, tender bulgogi (marinated, grilled beef) is served over crispy rice surrounded by a variety of veggies. The whole thing is traditionally topped off with a single fried egg, Kimchi, and Gochujang (Korean red pepper paste.)You can get creative with the mix-ins but we thought that bean sprouts, carrots, spinach, shiitake mushrooms, zucchini and a little seaweed provided the perfect balance. The thing that makes this dish so fun to eat is that every bite is your own personal flavor combination and no bite tastes the same as another. It’s the perfect combination of stir fry and salad, warm and cool. Don’t be intimidated by the number of mix-ins that you’ll need to prepare…they all go quickly and can be prepared in the same 2 pans so you don’t have a ton of dishes to do at the end. This is one we’ll be making again! Warning: This dish requires a trip to the Asian Market!
Soooo confession time: I didn’t actually pick out this wine…Nathan did. And he made an awesome choice! I had other plans during our normal weekend food run so Nathan procured all the ingredients and beverages for this post. Anyway, this is one of the best Pinot Noirs that I’ve tried. It has strong cherry and strawberry flavors with a finish of cranberry and clove. I felt that the wine had a freshness that went well with all the veggies but a solid enough body to stand up to the rich flavors in the meat and gochujang. Good choice!
This nice, light ale hit the spot with the Bibimbap! I always gravitate towards light beers with a solid malt back bone when making Asian dishes with lots of rich flavors and spices. This beer tops out at only 4.5% ABV so you can drink deeply to cleanse your palate and put out the fire from the spices from the Bibimbap. The beer pours a nice gold hue (derp, its the name of the beer afterall) with a nice white head. The beer has aromas of hops and a slight sweetness with nice sweet malty flavors and a refreshing crisp/dry finish.
Makes 4 servings
From this recipe
1/2 cup reduced-sodium soy sauce
1/3 cup finely grated Asian pear with juices
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon raw or brown sugar
2 teaspoons grated peeled ginger
1 pound thinly sliced (1/8″) boneless beef rib-eye steak or short ribs
Crisp rice and assembly:
3 tablespoons toasted sesame oil, divided
8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)
1. Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
For crisp rice and assembly:
1. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
2. Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
3. Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, gochujang and eggs. Serve kimchi alongside.