Bibimbap with Homemade Bibimbap Sauce
3 servings of bibimbap with homemade bibimbap sauce contains 412 Calories. The macronutrient breakdown is 33% carbs, 38% fat, and 29% protein. This is a good source of protein (53% of your Daily Value) and fiber (16% of your Daily Value).
- Makes
- 12 servings
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
Ingredients
Beef steak Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled
8 oz or 227g
Directions
- Preparing a simple bibimbap (choose 4-5 of the vegetables listed in this section)
- Cucumber: In a small bowl, mix 1 1/2 tablespoons of kosher salt with 2 cups of ice water. Drop the cucumber slices/matchsticks in the salted water for 20 minutes and then drain and squeeze excess water out.
- Spinach: In a small bowl, season the parboiled spinach with 2 teaspoons of the sesame oil, 1/4 teaspoon salt, and a 1/4 teaspoon of the sesame seeds. Set aside.
- Bean sprouts: In a small bowl, season the parboiled bean sprouts with 1 teaspoon of sesame oil and 1/4 teaspoon salt. Set aside.
- Carrots: heat 1 teaspoon of the sesame oil in a medium skillet over medium heat. Add the carrots and a dash of salt, and saute for 1 to 2 minutes, until the carrots are crisp-tender. Remove the carrots and set aside.
- Zucchini: Add another teaspoon of the sesame oil to the skillet. Add the zucchini and a dash of salt, and saute the zucchini for 1 to 2 minutes, until the slices are crisp-tender. Remove the zucchini and set aside.
- Bell pepper: heat the vegetable oil in a medium skillet over high heat. Add the peppers and cook until warmed through, 30 seconds, or the carrots for 1 minute, then transfer to the platter.
- Mushrooms: Add another teaspoon of the sesame oil to the skillet. Add the mushrooms and a dash of salt, and saute the mushrooms for 1 to 2 minutes until tender. Remove the mushrooms and set aside.
- To prepare the sauce, in a small bowl, combine the gochujang, mirin, sugar, sesame seeds, and sesame oil. Mix well and set aside.
- Assembly and serving of bibimbap
- Divide the cooked rice in 4 large bowls and arrange the vegetables on top. Place an egg on top of the vegetables and rice. Garnish each egg with a pinch of sesame seeds and a teaspoon of sliced scallions.
- Serve with the sauce and the remaining sesame oil. The final step is to drizzle some bibimbap sauce and 1/2 tablespoon of sesame oil over the vegetables and egg, then mix everything together with a spoon before enjoying.
- Optional components for bibimbap
- To prepare the beef, combine the beef, soy sauce, honey, garlic, sesame oil, and sesame seeds in a small bowl. Cover and refrigerate until ready to use. When ready to use, cook in a skillet or a wok with one tablespoon of oil over medium-high heat, until cooked through.
- Doraji: Drain the bellflower root. Toss with 1 tablespoon salt, then rub the bellflower for a minute to wilt it slightly and release some of its bitterness. Transfer to a sieve and rinse well to remove the salt, then drain thoroughly. Heat the vegetable oil in a small skillet over high heat. Turn down the heat to medium, add the bellflower root, stirring, and cook until wilted and softened, about 3 minutes. Transfer to the platter.
- Gosari: Cut the fernbrake into 2-inch lengths. Heat the vegetable oil in a small skillet over medium-high heat. Add the fernbrake and cook, stirring, until softened, 3 to 5 minutes. Add the soy sauce, sugar, garlic, and sesame oil and cook, stirring, for 1 minute. Transfer to the platter.
- Gaji namul: (Traditional preparation) Wash and cut the eggplant, cut in quarters lengthwise, then cut into 1-inch pieces. Put the eggplant in a steamer basket set over boiling water and steam until fork-tender, 5 to 10 minutes. Transfer to a plate and set aside. Add the scallions, garlic, soy sauce, sesame oil, sugar, gochugaru, sesame seeds, and salt, and season with pepper. Cool to room temperature before serving.For a non-traditional, alternative preparation method (my favorite), see note 3.
- Recipe by: Victor (source: https://cravingtasty.com/bibimbap-recipe/)
Nutrition Facts
For 3 servings of bibimbap with homemade bibimbap sauce (444g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 412 | |
| Fats | 18g | 23% |
| Saturated fats | 5g | 23% |
| Trans fats | 0.2g | |
| Cholesterol | 239mg | 80% |
| Sodium | 132mg | 6% |
| Carbs | 34g | 12% |
| Net carbs | 30g | |
| Fiber | 5g | 16% |
| Sugar | 5g | |
| Protein | 29g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 5g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 5g | 23% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0.2g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
