Easy Authentic Bibimbap At Home

Ingredients

• 2 cups uncooked medium or short grain rice
• 480 ml water
• 3 tbsp rice vinegar
• 2½ tbsp mirin
• 2 tsp dark soy sauce
• 1 tbsp honey
• 5 tbsp gochujang
• 2 tsp toasted sesame oil
• 2 cloves garlic — grated
• 2 tsp grated ginger
• 1 lb ribeye — cut into quarter inch slices
• ½ lb boneless short rib — sliced thinly
• 4 cloves garlic — finely chopped
• ¼ cup sweet soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1 tbsp honey
• 1 lb baby king oyster mushrooms — sliced into quarter inch planks
• ½ cup white distilled vinegar
• ½ cup mirin
• ½ cup soy sauce
• 2 bay leaves
• 5 cloves garlic — lightly crushed
• 1 shallot — halved or quartered
• 1 seedless English cucumber — cut into half inch coins
• 2 tbsp spicy chili crisp
• 2 cloves garlic — grated fresh
• 1 tbsp fish sauce
• 1½ lb carrots — peeled and julienned
• 1 bunch fresh spinach
• 2 cups bean sprouts
• 3 tbsp vegetable oil
• 3 cloves garlic — thinly sliced

Steps

1. 1

   Wash the rice thoroughly in a sieve, agitating and rinsing until the water runs clear.

2. 2

   Place the washed rice in a rice cooker with equal parts water (480 ml) and cook according to the rice cooker's instructions.

3. 3

   In a medium bowl, combine rice vinegar, mirin, dark soy sauce, honey, gochujang, toasted sesame oil, grated garlic, and grated ginger. Mix until well combined to create the bibimbap sauce.

4. 4

   Slice the ribeye into quarter inch slices and the boneless short rib into thin slices. In a bowl, combine the meats with finely chopped garlic, sweet soy sauce, dark soy sauce, rice vinegar, sesame oil, and honey. Toss to coat and marinate in the fridge for at least 20 minutes, ideally overnight.

5. 5

   For the mushrooms, heat a large pot and combine white distilled vinegar, mirin, soy sauce, bay leaves, and lightly crushed garlic and shallot. Heat until just steamy but do not boil.

6. 6

   Slice the baby king oyster mushrooms into quarter inch planks and fry them in oil at 350°F until golden brown. Then, place them in the hot marinade and let cool completely.

7. 7

   Cut the cucumber into half inch coins, score them in a crosshatch pattern, and season with salt. Let them sit at room temperature for 15 minutes, then rinse and drain.

8. 8

   In a bowl, mix grated ginger, grated garlic, fish sauce, and gochugaru. Add julienned carrots and toss to coat, creating a fresh carrot kimchi.

9. 9

   In a large pan, heat a drizzle of toasted sesame oil over medium heat. Add fresh spinach, season with salt, and cook until wilted. Add finely chopped garlic and set aside.

10. 10

    Blanch the bean sprouts in boiling water for 30 seconds, then transfer to ice water to stop cooking. Drain and set aside.

11. 11

    In a small saucepan, heat vegetable oil and add thinly sliced garlic. Fry until golden brown, then add the blanched bean sprouts and toss with fish sauce.