Bowls are my ultimate comfort food. They are versatile and nutritious. The combination of ingredients are endless and creativity is a must. You just cannot fail a bowl! It doesn’t have to be pretty, it just has to be tasty!
I am no culinary expert, but I am a foodie, and my family & I love the well-known Korean Bibimbap. The word Bibimpab translates to “mixed rice” with meat and assorted vegetables. How great is that? You can create this dish according to your dietary preferences and requirements. Customize and make it yours. Best part? Use what you already have in your fridge and pantry.
Here is my take on my “No need for take-out & No need to get-out” Soulful Korean Bibimbap Bowl
Serves: 3 to 4
Protein & Marinade:
- 2 faux-filet steaks (1 1/2 pound of meat) cut into strips (can use chicken, pork or tofu)
- 3 tablespoon of soy sauce
- 1-2 tablespoon of sweet-spicy Thai chili sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of honey
- 2-3 garlic cloves, minced
- 1/2 – 1 teaspoon of finely minced ginger
- Bean sprouts, a few handfuls
- Shredded purple cabbage
- 2-3 small cucumbers, cut into julienne
- 1-2 carrots, shredded
- Broccoli, a few handfuls
- A bunch of kale, coarsely chopped
- 1 green onion, sliced
- 1 cup of brown rice, rinsed
- 3-4 eggs; fried
- Sesame Seeds
- Few garlic cloves, minced
- Rice Vinegar
- Mirin (sweet rice wine vinegar sauce)
- Soy sauce
- Sesame oil
- Lime wedges
- MARINATE THE BEEF: Combine all the ingredients for the marinade in a dish. Add the steak (or your choice of protein). Cover and marinade in the fridge for at least 1-2 hours or up to overnight.
- PICKLE THE CUCUMBERS & CARROTS: Combine the julienne cucumbers and shredded carrots in a bowl. Add 1-2 tablespoon of Mirin and 1-2 tablespoon of Rice Vinegar. Cover and marinate in the fridge for 30-45 minutes.
- COOK THE RICE: Cook the rice according to package instructions. Substitute the oil for sesame oil to add a toasty flavor. Cover and set aside.
- COOK THE KALE & BROCCOLI: Heat a large pan over medium-high. Add some sesame oil. Sauté the greens until tender. Add a small amount of soy sauce and some minced garlic. Sauté for another 2 minutes and remove from pan. Cover and set aside.
- COOK THE BEEF: Heat a large pan over medium-high. When the pan is hot enough, add the steak and let it sear on one side before turning the strips over. This will give the meat a nice char. Cook the steak until your desired doneness. Remove the steak from the pan and let it rest 5-10 minutes. * I don’t add any oil to the pan as the steaks are already marinating in sesame oil
- COOK THE BEANSPROUTS: In the same pan than you cook your greens, (make sure there are no burnt pieces, sauté de beansprouts with some sesame oil and some garlic.
- MAKE THE BIBIMBAP: Divide the cooked rice in 3-4 bowls. Divide evenly around the bowl the sautéed greens, the sautéed beansprouts, the shredded purple cabbage, the pickled cucumbers & carrots and the sliced steaks. Top with the fried egg. Sprinkle some sesame seeds and sliced green onions. Drizzle some sriracha sauce on top for an extra kick and serve with some lime wedges. Enjoy!