How to make steak bibimbap
I love bibimbap (비빔밥). If you don't know what bibimbap is, it is a Korean rice dish with many different vegetables mixed in spicy chili sauce. It is often served in a hot sizzling stone bowl. Bibimbap is one of the famous Korean signature rice dishes.
Although it is super tasty and healthy, it takes some time to prepare. Unless you want to feed a crowd, making bibimbap is time consuming. So here I would like to share a very simple recipe that takes very little time to prepare. It is called Steak Bibimbap. You will love the tender beef steak slices mixed with rice and zucchini coated with slightly spicy Korean chili topping sauce. I used the zucchini, but you can use any vegetables of your choice. Spinach or bean sprouts will bring a great result as well. Or if you have any Korean vegetable side dishes at home, use them by all means.
This makes a wonderful one skillet meal that everyone can enjoy without the fuss. If you like beef steak, this recipe is for you.
First, you will need to make the sauce. In a small skillet, combine Korean chili paste, garlic, soy sauce, honey, and water. Bring to a gentle boil and remove from the heat.
Add sesame oil and sesame seeds and stir well. Set aside.
Season a chunk of steak with salt and pepper, and sear in a heavy skillet until your desired doneness. I would suggest to cook to a medium since it will be heated again later on. Remove from a skillet and set aside to rest.
Drizzle some more oil and saute zucchini slices with some garlic until wilted. Add Korean soy sauce for soup or salt, and sprinkle with chopped green onion. Stir well to combine. Remove them from the heat and set aside.
Slice the steak against grain.
Coat the skillet with a little bit of oil and spread rice over the skillet. Raised the heat to medium-high heat.
Top with zucchini and steak slices and drizzle the sauce over, about 2-3 tablespoons.
Let the rice starts to sizzle for 1-2 minutes, then stir everything to incorporate with the sauce.
Sprinkle chopped green onion and sesame seeds, and your bibimbap is ready to serve. You will want to eat this while it is sizzling hot.
With the tender beef and mellow zucchini, you will love the flavor of this bibimbap. It is not that spicy and anyone can enjoy. This is a super one skillet meal that makes everyone happy at the table. You will love it!
Steak Bibibap with Zucchini
- 3/4 lb beef steak
- salt and pepper
- 1 zucchini, sliced
- 1 teaspoon Korean soy sauce for soup or a few pinches salt
- 1 green onion, chopped
- 1-2 tablespoon oil
- 1-1/2 to 2 cups cooked rice
For the sauce:
- 2 tablespoon Korean chili paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 garlic cloves minced
- 1-2 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- To make the sauce, combine chili paste, soy sauce, honey, garlic, and water in a small skillet, bring to a gentle boil over medium heat. Remove from the heat and stir in sesame oil and sesame seeds. Set aside.
- Place a heavy skillet over med-high heat. Season the steak with salt and pepper. Sear the steak until your desired doneness is reached. I suggest to cook to a medium since it will be heated again later on. Remove the steak from the skillet and let it rest. Slice the steak against grain
- Add the zucchini slices into a skillet and saute until wilted. Season with Korean soy sauce for soup or salt. Sprinkle with green onion and toss. Remove them from the skillet and set aside.
- Coat the skillet with a little bit of oil and place over med-high heat. Spread the rice in a skillet, top with zucchini and steak slices. Drizzle 2-3 tablespoon of the chili sauce. Let the rice sizzle for 1-2 minutes first. Then start tossing everything until rice, zucchini, and the steak slices are well coated with the sauce. If needed, add more sauce. Sprinkle with more chopped green onion and sesame seeds. Serve hot.
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