This was my first ever bibimbap! I marinated the steak then gave it a hard sear in the cast iron. I crisped up some day-old sushi rice in a pan, then sautéed some mushrooms and spinach. I loaded this all up in a bowl with some fresh carrots, cucumber, cilantro, green onion, then I drizzled a homemade lemon gochujang glaze over top and finished this baby off with a sunny side up egg, sesame seeds, and freshly cracked black pepper 😋
What do you guys think?
by thewholesomespoon
8 Comments
A korean mom might judge if just looking at your ingredients list.
But it is bibimbap.
Wow that’s a beautiful spread especially as a first timer! 🙌🙌🙌🙌
Not sure about the cucumbers – mainly because I don’t like warm(-ish) cucumbers – but it looks absolutely delicious. If I would be allowed to pick out the cucumbers before mixing and eat them on the side, I’d totally devour that bowl. 😃
Bibimbap is intended to be mixed up, it’s not just a pretty bowl. You need to chop your ingredients small so when mixed up you have even bits of every ingredient in every bite, large chunks of steak and other stuff is not advisable for that reason. This is one of the most common mistakes people make when people make bibimbap outside Korea
vibrant dish looks really appetizing for me
This is pretty but not authentic in numerous ways. To make it more authentic: cut the steak into bite sized pieces. The carrots should be sautéed and seasoned with sesame oil and garlic. Remove the cucumber entirely. No cilantro. I would strongly recommend adding sesame oil for authenticity. No lemon for sure. If you want to add some tanginess, mix the gochujang with rice vinegar to make cho gochujang.
Source: am Korean
anything can be bibimbap. . YEAH~~~~~~!!!!!!
This could totally work. Needs more of the red sauce imo.