BI BIM BAP

I came up with these Korean recipes from watching a few different shows and by reading several different recipes. On Sunday’s we try to be creative and make new dishes that we never tried before. The new Bi Bim Bap recipe has a slight Japanese flare to it. Bi Bim Bap takes a while to prepare some of the ingredients, but not hard at all. You may even get addicted to this dish so be very aware.


I use my family as “guinea pigs”. Kyle has been requesting Korean cuisine ever since I took him to some local restaurants and turned him on to varieties of Korean appetizers otherwise known as banchan as well as a few main dishes.

If you are ever in Seattle they have a great place in Federal Way called Tofu house that is very affordable and a few different restaurants where you can cook right on a grill in the middle of your own table. These types tend of restaurants tend to get pricey but well worth it if you want to really take your time and enjoy good company.

 Another variation or tip:dolsot bibimbap is basically the same thing but served in a hot stone pot that crisp the rice...very good!    Bibimbap meanings & variations

BI BIM BAP

3-4 lbs. thinly sliced rib eye meat

1 cup soy

½ c. brown sugar

½ c. white sugar

4-5 chopped garlic

2 tbsp. kadoya sesame oil (the best and the only one I use)

1 bunched chopped green onion

1 thumb garlic



**mix all and marinade overnight or 8 hours

**make sure to mix ½ way through marinating process

1 bunch watercress (I like a lot so I use 2)

1 pkg. bean sprouts

1 small zucchini

1 small carrot

1 small pkg. sliced shitake mushrooms (soaked and chopped)

1 pkg. shredded nori flakes

4-5 cups prepared rice

4-5 sunny side eggs

Kim chee

Kochujung sauce (nice korean lady in the store told me this was a good one, others are made in China are not so good. She said to make sure you look when choosing)

3 cups cooked rice

Prepare watercress: wash, boil for 4 minutes, squeeze out excess water, cut into 2 inch length.
Prepare bean sprouts: boil in slightly salted hot water for 2 minutes, drain, cool. Mix in 1 tsp. sesame oil, 1tsp. sesame seeds.
Prepare zucchini: wash, slice, boil in slightly salted hot water for 1 minute, drain, cool, mix with 1 tsp. sesame oil, 1 tsp. sesame seeds.
Prepare carrots: wash, peel, grate or slice into match sticks, boil slightly salted hot water for 1-2 minutes, drain, cool, mix with 1 tsp. sesame seeds.


1. Cook/boil marinated meat (bulgogi) in a wok or sauté pan with all the marinated included. (you want to keep all the juices for an added sauce) OR you can bbq the meat on a grill (this will not give you as much juice and be a little drier).

2. ASSEMBLE: set out the 4 bowls and put half way full of rice. Arrange the vegetables on top of the rice in a circle. (a little pinch of each) Add the cooked beef as well. Top each bowl with an over easy egg, sprinkle with shredded nori. (if you have juice from the cooked meat drizzle on the top)



**add a little kochujang according to your spice level, mix everything in the bowl together. YUMMY!!!