How to Make The Woo's Bibimbap
Prep Time:
1 hour
Cook Time:
10 minutes
Servings:
Ingredients
  • 1/2 pound beef ribeye, cut into thin strips
  • 1 cup zucchini, sliced thinly
  • 1/2 cup sesame oil
  • 2 tablespoon salt
  • 2 tablespoon sugar
  • 3 tablespoon sesame seeds
  • 4 shiitake mushrooms,sliced
  • 1/2 cup bean sprouts
  • 1 cup spinach, shredded
  • 1/2 cup daikon, julienned thinly
  • 1 teaspoon chili powder
  • 1/2 cup carrots, julienned thinly
  • 1 bulb of garlic, minced
  • 1 cup white rice, cooked
  • 1-2 tablespoon gochujang sauce or red chili paste
  • 2 fried eggs
  • 2 tablespoon soy sauce
Directions
  1. Combine ribeye, 1/2 tablespoon sugar, 2 cloves minced garlic, 1 tablespoon soy sauce and 1/2 tablespoon sesame oil in bowl and mix well.
  2. Marinate in refrigerator for at least 30 minutes and up to 1 day.
  3. Mix 1 tablespoon of salt with zucchini strips and let sit for 30 minutes.
  4. After 30 minutes, rinse the zucchini and add to hot pan with 1 tablespoon sesame oil and 2 cloves minced garlic.
  5. Add 1/2 tablespoon sesame seeds, 1/2 tablespoon sugar and saute until tender.
  6. Remove from pan and set aside.
  7. In the same hot pan, add shiitake mushrooms to 1 tablespoon sesame oil and 2 cloves minced garlic.
  8. Add 1/2 tablespoon sesame seeds and 1 tablespoon soy sauce.
  9. Saute until tender.
  10. Remove from pan and set aside.
  11. Blanch bean sprouts and spinach by boiling in hot water for 1-2 minutes, then immediately transferring them to an ice bath.
  12. Once cooled, add 1/2 tablespoon sesame seeds, salt to taste, and 1 tablespoon sesame oil to both sprouts and spinach and mix well.
  13. Set aside.
  14. Toss daikon with 1/2 tablespoon sugar, 1/2 tablespoon sesame seeds, chili powder, and 1 tablespoon sesame oil.
  15. Set aside.
  16. When you're ready to serve, cook marinated ribeye in hot pan with sesame oil until browned.
  17. Then assemble the dish by adding 1 cup cooked white rice, a dash of sesame oil, all vegetables and beef to a stone pot.
  18. Put pot on stovetop and cook on high until you start to hear the rice crackle.
  19. If you don't have a stone pot, skip this step.
  20. Serve with gochujang and mix well before enjoying.