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Bibimbap: Korean Beef with All the Fixin’s

You can’t beat having friends who will make you an amazing meal and then send you the recipe. I don’t know if I ever would have tried bibimbap unless one of my friends made it for my husband and me one weekend while we stayed with her family. I’d never even heard of it before!

I am sure glad she had heard of it and knew how to make it. This Korean beef dish is full of fresh ingredients and bursting with all kinds of tangy, savory, spicy flavors.

It was such an impressive dish that I thought it would be very difficult to make. So, you know how it goes. She sent me the recipe… and I waited. In fact, when I emailed her to tell her I finally made some bibimbap of my own, I noticed in shock that two years had passed since she sent me the recipe!

I won’t let two years slip by before I make this again. It wasn’t tricky to make. It’s really just four easy salads and some beef, and the salads and rice could easily be made ahead of time so it doesn’t feel like a lot of active kitchen time all at once. I’m already thinking about the next time I’ll make this, and looking forward to the first crispy, savory, mildly spicy bite.

Bibimbap: Korean Beef with All the Fixin's
Author: 
Recipe type: Main Dish
Cuisine: Korean
Serves: 4
 
This recipe is 4 easy salads plus seasoned beef over rice—topped with a fried egg.
Ingredients
SALAD 1: BEAN SPROUTS
  • 1 teaspoon salt
  • 8 oz can soybean sprouts, drained
  • ¼ cup minced shallots
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sesame oil
SALAD 2: CARROTS
  • 5 ounces matchstick carrots (approx. 1 ½ cups)
  • ½ teaspoon salt
  • 1 tablespoon sesame oil
SALAD 3: CUCUMBERS
  • 1 small cucumber, sliced into thin rounds
  • 1 teaspoon salt
  • 2 tablespoons Chili Pepper Dressing (see below)
  • 1 tablespoon toasted sesame seeds
CHILI PEPPER DRESSING
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1 tablespoon water
  • 2 teaspoons sesame oil
SALAD 4: SPINACH
  • 10 ounces frozen spinach, thawed
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
SEASONED BEEF:
  • ½ pound ground beef
  • 2 teaspoons soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon brown sugar or maple syrup
For topping: one fried egg for the whole dish, or one fried egg per person.
Instructions
Before starting the salads:
  1. Cook rice according to package directions (you can even do this the day before. Giving it this time to dry out a little will make it crispier).
  2. Toast 4 tablespoons sesame seeds.
SALAD 1: BEAN SPROUTS
  1. Sauté shallots in oil in a medium sauté pan. Mix shallots together with the remaining ingredients.
SALAD 2: CARROTS
  1. Heat oil. Add carrots and salt and stir-fry until crisp-tender, about 2 minutes.
SALAD 3: CUCUMBERS
  1. Mix all ingredients together.
CHILI PEPPER DRESSING
  1. Whisk all ingredients together.
SALAD 4: SPINACH
  1. Heat thawed spinach and add remaining ingredients. Mix well.
SEASONED BEEF:
  1. In a small bowl, mix together the ground beef, soy sauce, sesame oil and brown sugar. Let marinate for 15 minutes.
TO ASSEMBLE:
  1. Have seasoned salads and beef ready in individual bowls.
  2. Heat a cast iron skillet or pot and add 2 tablespoons sesame oil. Cook for 1 minute.
  3. Add the rice and spread in an even layer across the bottom of the pot. Cook the rice until it starts to brown on the bottom. (You'll hear it sizzle.)
  4. Arrange each of the seasoned salads on top of the rice, like a pie chart. Place the beef in the center. After 2 minutes, turn off heat.
  5. Set one fried egg in the center on top of the beef. Add extra Tangy Red Pepper sauce on top. Mix everything together before serving.

 

Mmm! Bibimbap is Korean Beef with all the fixin's!
Category: ground beef