Ingredients
4 cups cooked white rice
4 eggs
2 tsp sesame seeds
Korean Beef and Marinade:
250g beef tenderloin (finely sliced) or shabu-shabu beef slices
¼ green apple, grated
3 garlic cloves, minced
1 tbsp light soy sauce
1 tbsp honey, substitute with brown sugar
2 tsp toasted sesame oil
Vegetables:
2 carrots, large, Julienne
2 zucchinis, large, Julienne
1 bunch spinach, chopped into 2-inch lengths
8 dried shiitake mushrooms, rehydrate
4 cups bean sprouts
3 garlic cloves, minced
8 tsp oil, divided
½ tsp salt
1½ tsp light soy sauce
¼ tsp fish sauce or substitute with soy sauce
¼ tsp white sugar
Sesame oil
Spicy Bibimbap Sauce:
4 tbsp gochujang paste
2 tbsp mirin
2 tbsp rice vinegar
1½ tsp light soy sauce
3 tsp white sugar
1 garlic clove, finely grated
2½ tsp toasted sesame oil
Non-Spicy Bibimbap Sauce:
4 tbsp light soy sauce
2 tsp sugar
2 tsp toasted sesame seeds
1 tsp toasted sesame oil
1 small garlic clove, finely grated (½ tsp)
Preparation
Grill/Griddle
Cook rice.
To make the Bibimbap Sauce: in a small bowl, mix ingredients until sugar is dissolved. Store in fridge for up to 3 days.
In a medium bowl, mix all marinade ingredients together. Add beef and massage gently. Marinate for at least 30 minutes or overnight.
In a large bowl, soak the shiitake mushrooms in boiling water for 30 minutes, until rehydrated. Drain, squeeze out excess water, then slice. May substitute with fresh shiitake mushrooms.
This step is optional. Place carrot and zucchini in separate bowls, sprinkle each with ¼ tsp salt, toss, and set aside for 20 minutes. Drain excess liquid.
Place Grill/Griddle plate on Cooker and touch the STEAK button. Touch the - / + to adjust desired temperature. Brush and heat 2 tsp oil on the Grill side, wait 4-5 minutes until heated and cook the marinated beef for 3-4 minutes until done.
While the beef is cooking, brush and heat 2 tsp oil on the Griddle side and cook the shiitake mushrooms for 2 minutes. Add 1½ tsp soy sauce, ¼ tsp sugar, ½ tsp garlic. Stir for 1 minute. Remove and set aside.
Brush grill with 2 tsp of oil, brush griddle with 2 tsp of oil and a splash of sesame oil. Place carrot and zucchini on grill side and cook until tender, 4-8 minutes. Remove zucchini first as they become tender quicker, and then remove carrots, set aside.
While carrots and zucchinis are cooking, place chopped spinach and sauté until it starts to wilt. Add ½ tsp garlic, and salt to taste, stir and remove. Once cool, squeeze and drain out excess liquid.
To cook the bean sprouts: simmer in boiling water for 5 minutes or steam in microwave for 3 minutes until soft. Drain under cold water and let cool. Squeeze out excess liquid, place in small bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, ¼ tsp fish sauce.
Vegetables are meant to be in room temperature or slightly warm.
Add some oil to the griddle side and fry eggs, sunny side up.
Place warm rice in bowls. Top with vegetables and beef, and lastly the egg. Sprinkle with sesame seeds, drizzle sesame oil on top. Serve with Bibimbap Sauce.