When the pandemic started, I began making some of my favorite dishes at home. I have always made Korean Short Ribs on the grill, but with a store-bought sauce. There are many options for bulgogi (Korean BBQ beef). I have used them all, and nothing compares to just making the sauce homemade. If you are in a pinch, grab CJ Korean BBQ Bulgogi Marinade, as it is my go-to.

So, I decided to do the prep work last night before heading out to Ethan's swim class, and marinate the thinly sliced Ribeye. I was lucky to get some from HEB, as they do not always carry thinly sliced Ribeye. If you cannot get sliced beef, you can throw the steak in the freezer for 20-30 minutes, as it helps with thinly slicing the meat. The key here is to cut the meat as thin as possible, but be careful. The hard part is making the marinade. Throw it onto a super hot cast iron skillet or grill pan, and that smoky, sweet-savory charred bits of meat will melt in your mouth.

While this recipe isn’t a quick meal to make, it is worth the effort if you love Bibimbap or bulgogi. I sometimes use different vegetables to switch the recipe up. I added in a bit of seaweed salad from my local grocery store. Sometimes I add Kimchi as well. Bibimbap is usually served with Shitake mushrooms, Zucchini, Carrots, Spinach, and Beansprouts. These are vegetables that are widely available in all seasons.

‍I typically season the vegetables with just a little salt and paper. Then I sauté the vegetables in a bit of grapeseed oil until tender. For Shiitake mushrooms, you can soak in boiling water, then slice and sauté. I cook each vegetable individually, but you can grab a few saucepans and cook them simultaneously on the stovetop.

I am particular about the ingredients list because I feel quality ingredients can transform a dish. I prefer to use Diamond Crystal Kosher Salt and San-J Organic Tamari Soy Sauce in this dish. Yes, you can use regular soy sauce and sea salt or kosher salt, but these are pantry staples worth the purchase in the future.

This recipe at its core is bulgogi and can use common vegetables but be served over rice. You would omit the vegetables and sauce.

Commonly bibimbap sauce is made with spicy gochujang (Korean chili paste), but I make my sauce using a hot garlic sauce. I’ve also listed how you can make a more traditional and kid-friendly sauce; see below.

WHAT IS BIBIMBAP

Bibimbap is a bowl of steamed rice served with various vegetables (fresh or sautéed), some protein (red meat, chicken, tuna, or tofu), and the sauce. To eat, you first mix all the ingredients with a spoon thoroughly.

ASSEMBLING BIMBMBAP

Plate up about a 1/2 cup to cup of rice and then start going around the plate or bowl with the different vegetables; I place the protein in the center and then top with one fried egg for each bowl and about one tablespoon of the hot garlic sauce. It is so dang on delicious!!!

CLASSIC GOCHUJANG BIBIMBAP SAUCE

Ingredients

• 1/4 cup gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 tbsp San-J Organic Tamari Soy Sauce  
• ‍1 tbsp sugar 
• 1 tbsp sesame seeds (optional)
  

KID-FRIENDLY SOY SAUCE BIBIMBAP SAUCE

Ingredients

• 1/4 cup San-J Organic Tamari Soy Sauce , regular
• 1 tsp sugar
• 1/2 tsp toasted sesame oil
• 1/4 tsp minced garlic
• 1 tsp toasted sesame seeds *optional*

WHAT IS MAMA TEAV'S HOT GARLIC

"Mama Teav’s Hot Garlic is a wholesome mixture of spice-laced organic ingredients and garlic swimming in chi for an unsuspecting wave of spicy, sweet, and savory flavors in each bite. Mama Teav’s Hot Garlic uses all-natural ingredients and has no preservatives.  Also gluten-free and vegan''. - LINK TO ORDER

HOW TO STORE BIBIMBAP SAUCE

Store each sauce in a separate air-tight container and refrigerate for up to 1 week (7 days).