Korean Rib-Eye Bibimbap with Crispy Rice and Fresh Vegetables

Recipe Collection: Dinner

Savor the bold flavors of Korea with our Korean Rib-Eye Bibimbap, a dish that combines tender marinated rib-eye steak, vibrant fresh vegetables, and crispy rice for a satisfying meal. This non-vegetarian recipe is perfect for meat lovers and features a rich blend of soy and sesame, making it a standout in Korean cuisine. Ideal for family dinners or meal prep, this bibimbap is versatile enough to be enjoyed any time of the day.

Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create this delicious dish today!

Overview

Experience the vibrant flavors of Korea with this elevated Dol Sot Bi Bim Bap. This dish features tender marinated rib-eye steak, a medley of fresh vegetables, and perfectly cooked glutinous rice, all served in a sizzling hot stone bowl. The crispy rice base and the rich, savory marinade make this a truly unforgettable meal.

Diet Type

Not Vegetarian

Allergies

Soy, Sesame, Egg

Cuisine

Korean

Serving Size: 6

Cooking Time: 240 minutes

Ingredients

• 0.5 Cups soy sauce
• 0.5 Cups white sugar
• 0.5 Cups brown sugar
• 0.25 Cups garlic, minced
• 0.33 Cups green onion, minced
• 4 Tablespoons (tbsp) toasted sesame seeds
• 20 Ounces (oz) rib-eye steak, sliced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 3 Cups glutinous (sticky) white rice, rinsed
• 6.5 Cups water
• 4 Whole dried shiitake mushrooms
• 1 Pound fresh spinach, torn
• 12 Ounces (oz) cucumber, julienned
• 12 Ounces (oz) carrots, julienned
• Sesame oil, as needed
• 8 Ounces (oz) fresh bean sprouts
• 6 Whole eggs, fried
• 6 Sheets nori, torn
• 6 Tablespoons (tbsp) sesame oil
• 0.25 Cups chili bean paste (Kochujang)

Steps

1. In a large bowl, combine soy sauce, white sugar, brown sugar, minced garlic, minced green onions, and toasted sesame seeds. Add the sliced rib-eye steak, season with a pinch of salt and pepper, and marinate in the refrigerator for at least 2 hours.
2. In a saucepan, bring the rinsed rice and water to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.
3. Preheat the oven to 425°F (220°C) and place 6 Korean stone bowls inside to heat.
4. Soak the dried shiitake mushrooms in 0.5 cups of hot water until pliable, about 10 minutes. Trim and discard the stems, then thinly slice the caps.
5. Blanch the torn spinach in boiling water until wilted, then drain and pat dry.
6. In a bowl, combine the julienned cucumber and carrots, seasoning with a pinch of salt and pepper.
7. Preheat a wok over medium-high heat. Sauté the carrots and cucumbers in a small amount of sesame oil until softened. Remove and set aside. Sauté the torn spinach in sesame oil for 1 to 2 minutes, then remove and set aside.
8. Add the marinated beef and its marinade to the wok. Cook, stirring frequently, until the liquid reduces, about 4 to 5 minutes.
9. Carefully remove the hot stone bowls from the oven and brush each with sesame oil. Divide the cooked rice among the bowls, pressing it down to create a crispy base.
10. Arrange the cucumbers, carrots, bean sprouts, spinach, shiitake mushrooms, and beef mixture over the rice in each bowl.
11. Top each bowl with a fried egg, drizzle with 1 tablespoon of sesame oil, and garnish with torn nori. Serve with Kochujang sauce on the side for added heat and flavor.

Enjoy your homemade Korean Rib-Eye Bibimbap with Crispy Rice and Fresh Vegetables!