bibimbap sauce

Recipe VIDEO above. One of Korea's most famous food exports! The key here is the Bibimbap Sauce - feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There's a lot of components here but there's repeat ingredients and it's an easy recipe - and it's MEANT to be served at room temp so don't rush!

Bibimbap

rice

eggs

tsp sesame seeds

beef

apple

garlic (, minced)

soy sauce (, light or all purpose (Note 4))

tbsp honey ((or brown sugar))

tsp sesame oil (, toasted (Note 9))

carrots

zucchini

spinach (,

shiitake mushrooms (, large (Note 5))

bean sprouts

tsp garlic (, minced (3 cloves))

tsp vegetable oil (, separated)

tsp salt

tsp fish sauce ((sub soy))

tsp white sugar

Sesame oil (, toasted (Note 9))

tbsp gochujang paste ((Note 6))

mirin ((Note 7))

tbsp rice vinegar ((Note 8))

soy sauce ((Note 4))

garlic (, finely grated)

2.5 tsp sesame oil (, toasted (Note 9))

Mix ingredients until sugar is dissolved.

Bibimbap Sauce:

Mix the marinade in a bowl, then add beef.&nbsp;Marinate for 30 minutes to overnight.

Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there's some caramelised bits, then remove from skillet.

Keep warm until required or reheat to warm.

Marinated Beef:

Shiitake:&nbsp;Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated.&nbsp;Drain, squeeze out excess water, then slice.

Carrot and Zucchini salting (optional, Note 10): Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.

Prepare Vegetables:

Get 2 skillets going if you can!

Shiitake:&nbsp;Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes.&nbsp;Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.

Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.

Zucchini: Cook as with carrot for 4 minutes.

Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt.&nbsp;Add 1/2 tsp garlic, and salt to taste, stir, then remove.&nbsp;When cool, squeeze to drain out excess liquid.

Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool.&nbsp;Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.&nbsp;

Vegetables can cool, they are meant to be at room temp or slightly warm.

Cook Vegetables:

Fry eggs in a skillet to your taste (I like mine with runny yolks).

Place warm rice in bowls.

Top with vegetables and beef, as pictured in post, then lastly, the egg.

Sprinkle with sesame seeds, drizzled with sesame oil.&nbsp;Serve with Bibimbap Sauce!

Assemble:

Vegetarian Bibimbap Recipe with bibimbap sauce, made gluten-free and soy-free. This Korean bibimbap rice bowl is filled with vegetables that you can pick-and-choose what you want to make. They taste even better the day after and are great for side dishes, too!

Vegetarian Bibimbap Recipe

zucchinis

spinach

tsp grated garlic (for each vegetable item

2-3 tsp Toasted sesame oil (for each vegetable item

scallions (chopped, about 1 bulb for each vegetable item)

Toasted white sesame seeds (sprinkle)

tbsp coconut aminos (for each vegetable item or to taste, optional)

medjool dates (torn apart with your hands)

water

apple cider vinegar

2-3 tsp gochugaru (or 1 tsp cayenne pepper)

tomato paste

tbsp coconut aminos

garlic powder

onion powder

salt

sesame oil

tsp apple cider vinegar rice

avocado oil (to saute zucchini)

eggs (pan fried sunny side up)

Cauliflower rice

Prep

Slice the zucchini to a little thinner than ¼-inch (0.6 cm) in thickness or use a mandolin slicer. Sprinkle 1.5 tsp fine sea salt and gently rub the salt into each slice. Let sit at room temperature for at least 20 minutes or up to 1 hour. Squeeze out the water then do a quick saute with avocado oil, garlic, and sesame oil. Sprinkle scallions and sesame seeds. Chill in the fridge.

For the zucchini, if using:

Julienne the carrots. These vegetables have the same cooking steps but please cook them separately.  Bring a large pot of water to boil and season with some salt. Hot water blanches the carrots for 2 minutes, bean sprouts for 2 minutes, and spinach for 30 seconds. Soak in cold water and squeeze out the liquid. In a big mixing bowl, season each vegetable item with salt, garlic, sesame oil, scallions, and sesame seeds. Taste and adjust the salt quantity. Chill in the fridge. I like to add a tablespoon of coconut aminos for extra flavor but that’s totally optional.

For the carrots, bean sprouts, and spinach:

Blend

In a small food processor, add the ingredients from the dates to salt. Blend a few times until you get a smooth paste. You might need to scrape the bowl a few times. Transfer the paste to a small bowl. Stir-in the sesame oil and vinegar. Adjust the vinegar quantity to taste.

For the bibimbap sauce:

Serve

Add the cooked rice (or cauliflower rice) to the bottom of serving bowls, place each vegetable item on top of the rice. I like to alternate the colors between the vegetables so they look colorful. Top with a sunny side up fried egg and a big spoonful of homemade bibimbap sauce. Mix it all up with a spoon and dig-in!

To assemble:

Simple bibimbap made with spring vegetables and canned tuna. Quick, easy and delicious!

Tuna bibimbap with spring vegetables

asparagus spears

carrot

vegetable oil

lettuce leaves spring mix

red radishes

green peas (or frozen)

canned tuna, drained

soy sauce

gochugaru (Korean red chili pepper flakes)

sugar

garlic

sesame seeds

lemon juice or vinegar (or more to taste)

scallion, finely chopped - optional

gochujang, 고추장

Mix well all the sauce ingredients of the sauce option(s) you picked and set aside.

Thinly slice the asparagus, carrots, and red radish into bite size pieces. If the carrot is thick, cut in half lengthwise first and then thinly slice diagonally. Cut the radishes into match sticks. Roughly chop any large green leafy vegetables.

Cook the peas in salted boiling water until cooked through, 6 - 8 minutes (less if frozen). Heat a lightly oiled pan over medium high heat. Separately sauté the asparagus and then carrots for a minute or two. You can sauté the scallion briefly if you like. The vegetables should be crispy.

Place a serving of rice in a big bowl. Nicely arrange a small amount of each vegetable and tuna over the rice. Serve with the sauce.

Make this delicious steak bibimbap with spinach under 30 minutes. Tender steak is seared then mixed with rice and spinach. It&#039;s a great one skillet dinner (or one pot meal).

Beef Steak Bibimbap with Spinach

salt and pepper

tbsp oil (divided)

garlic (finely minced)

grape seed oil

Korean chili paste (gochujang)

Korean corn syrup (mulyeot) (optional)

tsp sesame oil

sp toasted sesame seeds

Heat 1 tablespoon of oil in a small skillet and saute the garlic until fragrant.

Add the rest of the sauce ingredients and mix well. Bring to a full boil over medium heat and let it thicken a little, about 1 minute.

Remove from the heat and set aside. The sauce will thicken more as it cools.

To make the chili paste sauce

Season the steak with salt and pepper. Grill the steak on a cast iron skillet over medium high heat until to your desired doneness. Remove from the skillet and set aside to rest.

Add the remaining 1/2 tablespoon of oil in a skillet, saute the spinach with a little bit of salt until wilted. Remove the spinach from skillet and set aside. Rest the steak for 5-10 minutes. Cut into thin strips.

Bring the skillet over medium heat again. Spread rice evenly in a skillet, and top with beef slices and the spinach. Drizzle the sauce, about 3-4 tablespoon.

Let the whole thing sizzle for 1 minute. Start tossing together to coat everything with the sauce and cook for another 1 minute. Taste and add more sauce if needed.

When everything is all mixed, remove the skillet from the heat. Drizzle a little more sesame oil and sesame seeds as you desire. Serve immediately.

To make the steak bibimbap

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The most viewed bibimbap sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine