If you've dined at Korean restaurants, chances are good you've tried bibimbap, an irresistible meal-in-a-bowl of sizzling rice topped with marinated grilled meat, vegetables, and a salty-sweet sauce. While making your own simplified version at home still involves multiple pans (but no grill), the payoff is a totally delicious and worth-it cooking adventure. Be sure to have the thinly sliced beef and gochujang seasoning paste on hand before you start. For the fastest prep, continue through the recipe to cook the components simultaneously. The recipe is a Yummly original created by Olive Huang.
- Mince garlic. In a large bowl, combine garlic, applesauce, sesame oil, soy sauce, and sugar. Add beef and use your hands to massage marinade into beef. Let marinate 30-60 minutes at room temperature, or up to 24 hours in the refrigerator. (Pro Tip: Shop at an Asian market or grocery store with a service butcher counter for very thinly sliced beef about 1/10-inch thick. It may be labeled as sukiyaki or beef for hotpot. Applesauce helps tenderize the meat. )
- Make bibimbap sauce: Mince the garlic. In a medium mixing bowl, whisk together the garlic, gochujang, brown sugar, sesame oil, water, and rice vinegar. Cover and set aside in refrigerator. (Pro Tip: Gochujang is a Korean hot pepper paste; you can buy it at well-stocked grocery stores, Asian markets, and online.)
- Cook rice with water according to package instructions. Set aside and keep warm.