June 2025

Korean Bibimbap

Filled with crisp–tender vegetables, crunchy rice, and in this version, marinated flank, steak, sliced thin, this Bibimbap is a delightful combination. Traditionally, the vegetables are prepared separately and displayed in the bowl of crispy basmati, rice, with optional meat on the side, topped with a fried egg, cook, sunny side up. For simplicity and time saving purposes, I opted to stir, fry the vegetables and meat together. Seasoned with a blend of soy sauce, brown sugar, and Korean gochujang sauce, this dish brings a delightful balance of flavors. It's my newfound love for vegetables and rice! To complement the bibimbap, I served it with Great Frogs Home, White, a wine with a slightly sweet and soft mouth feel and crisp finish. A lovely pairing, even though I had included beef. Enjoy!

Marinade for beef

1/2 lb beef Flank Steak

2 tablespoons minced onions

2 tablespoons soy sauce or coconut aminos

1 tablespoon packed brown sugar

1 tablespoon sesame oil

2 teaspoons mincd garlic

2 teaspoons minced fresh ginger

Korean red chili sauce, or gochujang (optional)

Cut beefsteak lengthwise in half then crosswise into 1/8” to 1/4” thick strips. Combined marinade ingredients in medium bowl. Add beef toss to coat. Cover and marinate in refrigerator 30 min -2 hours.

Wash and prepare vegetables. Shiitake or button mushrooms, carrot, asparagus, or your choice of vegetables.

2 cups left over Basmati

1 TBSP soy sauce or coconut aminos

1/2 tsp brown or coconut sugar

1-2 sliced green onion ( scallion)

1 TBSP sesame seeds

Heat skillet over medium heat until hot. Remove beef for marinade, discard marinade. Add beef to skillet; stir–fry 1-2 minutes or until outside surface of beef is no longer pink ( do not overcook) remove from skillet. Keep warm to add later with vegetables.

In separate skillet or frying pan, heat 2 tablespoons of oil at medium high heat, then add the cooked rice, pushing it down flat to form a level rice cake. Cook for five minutes until the base of the rice becomes crispy then remove and separate into bowls.

Heat 1 TBSP of oil in a large wok or skillet over a high heat and stir fry the mushrooms, asparagus, carrot, and any other vegetables of your choice., for 2 to 3 minutes. Add the soy sauce or coconut aminos, brown or coconut sugar then stir-fry for another 2 minutes. Add the beef you set aside, or place inside bowl next to vegetables.

Spoon the vegetables over the rice, then scatter with a fresh spring onion and sesame seeds adding Gochujang sauce.

Credits: Beefitswhatsfordinner.com. Thrifty Vegan Vegan recipe book.