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Thinly sliced, grilled Korean beef & fried egg rice bowls with fresh cucumber, carrots & radishes drizzled with Korean sweet sauce and garnished with sesame seeds.
Difficulty: Easy
Time: 40-45 min

Bibimbap is a traditional Korean rice dish… and one of our absolute favorites! We love the char-grilled
steak accompanied by fresh local veggies, a fried egg and a drizzle of special Korean sauce. The result is a balanced bowl filled with an abundance of hearty flavor.

Sushi rice
Sesame seeds
Top sirloin
K Mama sauce

Cooking terms for this recipe

Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Char To cook over high heat until the natural sugars in food blackens.
Garnish To add decorative or savory touches to food.
Julienne To slice into thin strips about the size of matchsticks.

What you need

Grill pan or sauté pan, medium pot with lid, small sauté pan, and medium bowl

Cooking Instructions

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Read though the entire recipe before getting started. Wash and dry all produce. Remove ends from cucumber and discard; then, cut into fourths and julienne. Remove ends from radish and discard; then slice thinly. Tear cilantro leaves and stems. Remove top and peel from carrot and discard; then, grate. Remove steak from package; rinse and pat dry. Slice thinly against the grain.

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Place sushi rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While sushi rice is cooking, begin marinating the steak (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Place bibimbap sauce in medium bowl. Add 2 tsp. water and a pinch of salt and pepper and stir to combine; then, remove half of sauce and set aside for plating. Add steak to bowl with remaining sauce and toss until coated completely. Set aside to marinate.

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Heat 1 tsp. oil in grill pan or medium sauté pan over medium heat. Once very hot, add steak and cook for 2-3 min per side until charred and fully cooked. Note: Thin slices of steak will be fully cooked after 2-3 min, if you don’t want a fully cooked steak do not flip and remove after 2-3 min. Remove from heat. USDA recommends cooking steak to an internal temperature of 145ºF

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Step 5: FRY EGGS

Heat 1 Tbsp. oil in small sauté pan over medium heat. Crack eggs into pan and season with a pinch of salt and pepper. Cook 4-8 min until desired doneness; about 3-4 min for soft, 4-6 for mid-soft and 6-8 min for a fully cooked yolk. Remove from heat. PRO TIP: If you used a sauté pan in Step #4 feel free to wipe and use the same one.

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Divide sushi rice between two bowls. Top each bowl with carrots, cucumber, radishes, cilantro, steak and a fried egg. Drizzle reserved sauce on top and garnish with sesame seeds. Enjoy!