Bulgogi Bibimbap-ish

This recipe is for bibimbap-ish because traditional bibimbap is meant to be served in a hot stone for the rice to cook and then you mix it all together. I don’t have a hot stone and wanted to make an easier version to be enjoyed at home that still has all the delicious flavors. I opted for a beef bulgogi, but you could easily swamp with chicken, tofu or even more veggies! I love this meal so much because you can add so many vegetables which, for me, is key to balance. Just don’t forget the runny egg on top and the sweet + spicy gochujang sauce.

Serves: 4; Prep Time: 30 Minutes; Cook Time: 30 Minutes; Total Time: 60 Minutes

To Make:

1. Let’s start by marinating the bulgogi. In a large bowl, add the 1/2 cup dark soy sauce, 1/4 cup rice vinegar, 1/4 cup mirin, 1 tbsp sesame oil, 2 tbsp minced garlic, 1 tbsp minced ginger, and 1/4 cup brown sugar. Stir to combine well. Add in the thinly sliced beef and make sure the beef is coated and mostly submerged in the marinade. Set aside and allow to rest while you prep everything else. (You’ll add the yellow onion and green onions when we cook it).
2. Now let’s work on getting the remaining ingredients prepped. Start with the rice since that takes the longest. In a medium saucepan, add in 2 cups of uncooked jasmine rice and cover with ~4 cups of water. Bring to a simmer on the stovetop, then reduce the heat to low, cover, and cook for about 20 minutes until the rice is fluffy and fully cooked. *once the rice cools, you can season it to make it more flavorful (just mix in 2 tbsp rice vinegar with 2 tsp sugar dissolved in it).
3. Next, while the rice cooks, let’s chop and slice all of the veggies we are using and add them into separate bowls for easy assembly. Slice the cucumber, finely dice the green onions, and shred the carrots. Leave any veggies that need to be cooked so you can make those while the meat cooks.
4. Next, make the sauce for the bowls. In a small bowl, mix together the 4 tbsp GoChuJang, 2 tbsp mirin, 3 tbsp rice vinegar, 2 tbsp soy sauce, 3 tsp sugar, 2 tbsp sesame oil, 1 tbsp minced garlic. Mix until well combined and set aside.
5. Let’s move to cooking the meat. I prefer to cook it in an InstantPot/Pressure Cooker because this will yield super tender and juicy meat. Add the sliced yellow onions, beef + any remaining marinade, and the green onions to the InstantPot, Close the lid and make sure the vent is closed. Turn the InstantPot on high for 30 minutes.
6. While the beef is cooking, let’s finish prepping the ingredients. Cook the mushrooms, blanch the bok choy, and then fry the eggs.
7. When the InstantPot is finished, allow it to vent naturally and carefully open the lid and make sure the meat is finished.
8. Now that everything is ready to go, let’s make the bowls! Scoop 1/2-1 cup of rice on the bottom of the bow, add all the veggies you want, then add a generous portion of the meat and onions, top with the fried eggs and lastly, drizzle on the GoChuJang sauce we made earlier. Enjoy!