Bibimbap (The Hubby's Recipe)
⅛ cup soy sauce
½ tablespoon garlic powder
2 tablespoons sesame oil
2 cups diced sirloin beef (cut in small cubes)
4 large garlic cloves minced (chopped very finely)
2 cups sliced fresh cucumber (julienne style - like straws)
2 cups sliced fresh carrots (cut julienne style - like straws)
2 to 3 cups fresh beans sprouts
2 cups fresh brussel sprouts
1 and ½ cups kimchi
sesame oil for cooking (about 4 to 5 tablespoons)
4 to 5 eggs
1 tablespoons siracha sauce
¼ cup soy sauce
½ teaspoons garlic powder
5 to 6 cups cooked White Rice
Place the diced meat and meat marinade ingredients into a covered container and marinate the meat for at least eight hours in the refrigerator. (I place my meat and marinade in a food storage bag and marinate overnight.)
When ready to cook the dish, remove the meat from the refrigerator and let the meat sit for at least 15 minutes. (This allows the meat to slightly come to room temperature to prevent lowering of the cooking pan's temperature which leads to uneven cooking, and also when cooking meat that is cold, this will cause the outside of the meat to overcook as the you try to properly heat the inner part of the meat.)
While waiting to cook the meat, mix the garnish sauce ingredients together and set aside.
Once ready to cook the meat, add about a tablespoon of sesame oil to a pan (I like to cook this dish with a wok). Get the pan really hot using medium high heat.
When the pan is hot, remove the meat from the marinade and add the meat to the pan.
Cook the meat for about 2 minutes, stirring the meat frequently. (Cooking the meat for 2 minutes give you a medium doneness)
Remove the cooked meat from the pan. Add about another tablespoon of sesame oil to the pan and let the oil get hot.
Once the oil is hot, add the slice carrots, and let the carrots cook for about 3 to 4 minutes. (This allows the carrots to remain slightly crispy.) Remove carrots from pan and set aside.
Add a tablespoon of sesame oil to the pan, and once the oil is hot, add the bean sprouts. Cook from about two minutes. Once the bean sprouts are cooked, remove them from the pan and set aside.
Add a tablespoon of sesame oil to the pan, and once the oil is hot, add the sliced cucumbers. Cook the cucumbers for about one minute.
Add about 2 tablespoons of sesame oil to the pan, and once the pan gets hot, add the brussel sprouts to the pan. Cook the brussel sprouts for about 7 minutes.
In small frying pan, add an egg and fry to desired doneness. (In a traditional Bibimbap, they are raw, as well as the vegetables, but I like to cook my eggs over easy).
Plate a scoop of rice in each bowl. Then, add the vegetable giving each vegetable it's own section.
Garnish each bowl with a cooked egg, kimchi, and sauce.