Quick Korean Beef Rice Bowl | WEEKNIGHTING

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🔪MY GEAR:

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RECIPE
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“BULGOGI” STYLE GROUND BEEF
▪1lb/.5kg 80/20 ground beef
▪100g or 1/2c soy sauce
▪15g or 1Tbsp sesame oil
▪25g or 1 3/4Tbsp rice vinegar
▪25g or 1/8c brown sugar
▪20g or 1Tbsp ginger, grated
▪10g or 2 cloves garlic, grated
▪15g or 3/4Tbsp gochujang

Preheat saute pan over med high. Add beef, breaking apart into small pieces as it cooks. Add marinade (to make this, stir together: soy sauce, sesame oil, rice vin, brown sugar, ginger garlic, and gochujang). Cook down until marinade becomes syrupy (should take about 60 sec).

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PICKLED VEG

MARINATED CUCUMBERS
▪15g or 1Tbsp salt
▪25g or 2Tbsp sugar
▪25g or 2Tbsp rice vinegar
▪4 baby cucumbers, cut into thin coins

Stir to combine. Allow to marinate for 20+ minutes.

MARINATED BEAN SPROUTS
▪170g or 2c bean sprouts
▪15g or 1Tbsp salt
▪25g or 2Tbsp sugar
▪25g or 2Tbsp rice vinegar
▪10g or 1Tbsp sesame seeds

Stir to combine. Allow to marinate for 20+ minutes.

MARINATED CARROTS
▪180g or 2c shredded carrot
▪15g or 1Tbsp salt
▪25g or 2Tbsp sugar
▪25g or 2Tbsp rice vinegar

Stir to combine. Allow to marinate for 20+ minutes.

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SPINACH
▪Olive oil
▪1lb/.5kg large leaf spinach
▪Salt
▪20g or 2Tbsp sesame seeds

Preheat saute pan over medium high. Add oil, cleaned spinach, a large pinch of salt, and a pinch of sesame seeds.

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BIBIMBAP SAUCE
▪200g or ¾-1c gochujang
▪50g or 3Tbsp water (+ additional to thin sauce if your gochujang is extra thick)
▪15g 1 1/4Tbsp sugar
▪3g or 1/2tsp salt
▪30g or 3 1/2Tbsp sesame oil
▪1 clove garlic, chopped
▪10-15g or 2Tbsp ginger, chopped

Combine ingredients and blend until smooth.

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PUTTING EVERYTHING TOGETHER
▪Rice
▪Eggs (1 per bowl, cooked over easy)
▪Scallions, thinly sliced
▪Additional sesame seeds, if desired
▪Kimchi

Place rice in bowl. Top with bulgogi beef, spinach, carrots, cucumbers, bean sprouts, kimchi, egg, and bibimbap sauce. Garnish with scallions and sesame seeds.

🎧MUSIC:

#bibimbap #koreanfood #weeknighting

CHAPTERS:
0:00 Intro
0:20 Pickled veg
2:07 "Bulgogi" ground beef
3:55 Eating free wild caught shrimp with Lorn (Ad)
5:03 Finishing the beef
5:27 Sauteed sesame spinach/greens
6:25 Bibimbap sauce
7:53 Cook the eggs til saucy
8:19 Putting it all together
9:25 Let's eat this thing

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
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Комментарии
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I’m Korean and I just wanna say that you nailed it. What you thought was a “bulgogi style ground beef” is actually similar to something that exists in Korean cuisine called 약고추장 Yak-gochujang which is ground beef with fried gochujang. So great job! You just forgot the obligatory drizzle of sesame oil at the end, but I would 10/10 recommend this to anyone I know.

jamiek
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You totally don't need to worry about an "authentic" recipe. Bibimbap is really just a way to get rid of banchan (side dishes) that has been sitting in the fridge for too long with an egg and sauce. Love your channel btw Bri!

johnnymanlee
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As a Korean fan it is a great pleasure seeing bimbimbap featured in your channel!

To add a bit in my perspective, most bibimbap in Korea use minced (instead of shredded) beef just like you so that was actually a very authentic choice. Also most traditional bibimbap adds greens such as spinach as well.

However if I could drop a few tips I would marinate the carrots and sprouts with only a little bit of vinegar and salt and take out the sugar. Or a good alternative would be to stir fry the veggies with just a bit of oil and salt and/or soy sauce.

But in all honesty, there is no such thing as an ultimate answer to bibimbap. The term itself literally means you mixed something into rice so you can add anything into it from last night’s fried chicken to canned corn.

Anyways, it’s always a pleasure seeing your videos all the way from across the globe. Keep up the great work!

rainandshine
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I used to eat this every day for lunch when my friend owned her Korean restaurant. Sweet. Salty. Spicy. Crunchy. An incredibly satisfying meal! Congratulations on the 400K+ subs Bri!!!

krazmokramer
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Just want to say -- you're basically the only YouTube cook that actually uses easy-to-get ingredients where everything feels practical. As a beginner cook, I salute you!!!

jonezones
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I love seeing greens incorporated into everything. Never stop. 👍

notme
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I did a hello fresh trial a while back and they had a bibimbap with ground beef exactly like this. It totally makes sense to adapt to the ingredients that you have available in most supermarkets and you're right, shaved beef is typically hard to find.

sKid
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I made this today. My wife was over the moon. The flavors and different textures make this dish truly amazing. Thank you Brian for inspiring me to continue expanding my cooking repertoire.

chewyduck
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Great looking bibimbap!
Well, in s korea we dont actually add kimchi in bibimbap.
And for ingredient like spinach or bean sprout(we call it Namul), we dont pickle it.
We usally blanch it in hot water and mix with sauses like soy sause or sesame oil.
And one of The most important point for bibimbap is that you have to add a tsp of sesame oil at last.
Still, loved to see korean food in your channel!

ooong
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You’ve presented such a perfect 비빔밥 (Bibimbap)! It’s so grateful to see people around the world love Bibimbap!😊❤️ Thank you for sharing!

amysrecipes
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Hi Bri~ a Korean fan here. Love your stuff. Just want to say you have a very interesting Bibimbap interpretation, which is great imo. Just to give you a tip, when you mix your bowl, use chopsticks instead of your spoon and you will be amazed how easy it will be for a full mixing experience, if there is such a thing... cheers mate

inhong
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Love your simplified genius of the ground beef. Why not? Always killing it with your skills.

tiarawillis
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Bi Bim Bop is the easy gateway into Korean food. Meat - good. Veg - good. Spicy/Sweet - good. And the way you prepped and delivered on a weeknight meal makes it easy for anyone to enjoy.

Hellboy
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Made this tonight and absolutely loved it!! I live in Tennessee so you can imagine that if it isn’t deep fried or swimming in butter, it’s not a popular menu item. This was such a fresh meal that was super simple to make.

brittanydotson
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Brian, I really appreciate the times you say "if you don't have this or that you can skip or substitute". Thanks for improving my game.

powpowpowlo
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Thank you, for sharing. I tried this three days, ago. A sworn "not interested" turned to "you gotta make this, again, " I did add carrot ribbons to the bean sprouts to take the edge of the flavor of my sprouts. I bought large sprouts and they seemed to "carry" just the vinegar taste. The beef, spinach, cucumbers, etc, prepared and placed as you demonstrated, came together perfectly!

cook_nook
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Bibimbap is an all-timer on the 'World's most delicious foods'. And, since we haven't made some in a while, this will be on the list for next week. Thanks for the reminder Bri!

rchenard
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I like mixing in a teaspoon of rice vinegar (or lime juice if you're feeling adventurous) into the rice before serving, it brightens it up just a little bit and really elevates the flavor of rice. Try it out... Thank you for another great video!

PrivateOfficeVentures
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I love seeing greens incorporated into everything. Never stop.

cathymaxwell
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I remember 10 years ago when Korean cuisine slowly started to be popular around the 🌎
Now it’s everywhere 😂! I love Chinese and Japanese food but Korean cuisine is 🔝
Cheers from San Diego California

JohnHausser