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Thanks to Chef Josh Coates at Seoul Brothers in Marble City Market, Knoxville:
***RECIPE, SERVES 4-6***
NOTE: This is my simplified, home-cooked version of the dish from Seoul Brothers. Their version is more elaborate and uses fewer prepared ingredients.
2 cups (400g) short grain rice
4 eggs
1 lb (454g) beef for slicing (I used top round)
1 lb (454g) mushrooms (triple this if you’re skipping the beef)
1/2 lb (227g) mung bean sprouts
1/2 lb (227g) or so kimchi
1 large cucumber
1 bottle bulgogi-style Korean BBQ sauce/marinade
1 jalapeño pepper (or other mild green chili)
1 bunch cilantro
3-4 limes
gochujang (Korean fermented chili paste)
ketchup
soy sauce
vinegar
oil
sugar
salt
chili powder
sesame seeds
Do the following a day or two before you want to eat, or at least a few hours before:
Slice the beef very thinly against the grain. Transfer to a bowl, toss with Korean BBQ sauce and refrigerate.
Cut the mushrooms into pieces twice the size you want them in the end. Put them in a pan with enough Korean BBQ sauce to coat and heat until they’ve shrunk in half, stirring frequently. Refrigerate.
Boil the mung bean sprouts in water for a few minutes until they just seem to soften a bit. Drain and shock them in cold water to stop the cooking. Dry them throughly. Coat them lightly in some excess juice from your kimchi and Korean BBQ sauce. Refrigerate.
Peel and cut the cucumber into semicircles. Toss them in some juice from your kimchi, a big splash of vinegar and a big pinch or two of sugar. Refrigerate.
Mix equal quantities gochujang, ketchup and soy sauce to make a finishing sauce for the dish, as much as you want. Refrigerate.
Do the following when you want to eat:
Wash the rice, let it soak for a half hour, drain thoroughly, then combine with an equal volume of water. Cover and bring to a boil over high heat, reduce the heat until the pot isn’t boiling over anymore and cook until all the water is absorbed, about 20 minutes. Turn the heat off and let rest at least 10 minutes before fluffing.
Reheat the mushrooms and bean sprouts.
Make the dressing for the rice by removing the seeds and ribs from the jalapeño and pureeing it with the cilantro, a big pinch of salt and enough lime juice to get you a thick, saucy texture. You can also just chop it super-fine with a knife.
Right before you cook the beef and the egg, toss the dressing through the rice and divide the rice up into bowls. Distribute the mushrooms, bean sprouts, cold pickled cucumbers and some kimchi across each bowl.
Blot the marinated beef dry with paper towels.
Heat a pan for the beef and another pan for the eggs over pretty high heat and drop a film of oil in each. Drop in the beef and get it browning, stirring occasionally. Be careful the sugary sauce doesn’t burn. Crack in the eggs to the other pan, keeping them as separate as possible — the heat should be high enough that the white flutters.
When the beef is well browned, distribute it across the bowls. When the eggs are crispy on the bottom but the yolks are still runny, put one on each of the bowls. Drizzle some of the gojuchang-based sauce over the bowls. Garnish the bowls with a light sprinkle of salt, sugar, chili powder and sesame seeds.
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32 Comments
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5:13 naughty Adam! Once kimchi leaves the container never put it back! You just introduced the outside world to your pristine kimchi environment. You should always use clean utensils too
What's the marinade?? Can I not make it from scratch?
Yeah, rice with stuff. Koreans keep a lot of side dishes in the fridge. Different kinds of kimchis/pickled veggies, different items marinaded, etc. Bibimbap is when you throw it together with some rice. Kimbap is when you roll it up in seaweed wraps. Not many soups like this, though! Maybe Budaejjigae (Army Base Stew) started that way, but now its iconic for all the canned shelf meats like hotdogs/spam.
Seoul brothers: onions, garlic, ginger, asian pear, rice wine vinegar, salt, pepper, 3 eggyolks, soy, kimchi, sesame oil…………cucumber, mung bean sprouts
Adam: ✨bulgogi sauce✨
We also drizzle sesame oil on top. Takes it to another level.
Wow. You have "America's Test Kitchen" insightfulness. I love the explanations and factoids. "Kerr Jhup" … yes. It is totally Tomato Juice/Essence.
Hi Adam, not sure if you check old comments like these, but do you know of a way to make scalable, runny fried eggs ahead of time? This recipe looks like it'd be a huge hit at a potluck, and the only thing that doesn't immediately look like it would work for that is the egg.
good job from S.Korea
Grind it into a paste with the side of the knife? Out of all people, i thought you would be one to have a mortar and pestle ready to go
"ketchup is originally asian!!" proceeds to put what the europeans were trying to replicated into that as well since they were trying to make their own soy sauce when making ketchup
XD its a bit funny
the sauce after which modern ketchup is named is unrecognizable from modern tomato ketchup, which is almost completely a western invention… but i feel like you already know that, don't you?
It's sad sometimes that some people are such gatekeepers when it comes to some dishes, even though the dish is the simplest thing on earth – bibimbap is like, rice + what you have in your fridge.
And it's refreshing to see someone being chill about it
As someone who speaks Korean I can’t help but chuckle at the guy at Seoul Brothers’ pronunciation of some Korean ingredients. No shade, just hearing Korean words with that southern drawl warms my heart
What pisses me off is that these youtube channels never mention that American palettes are defined by Mexican/Hispanic country cultures. Yea those jalapenos and cilantro additions are definitely Korean… Give credit where credit is due FFS. Hispanics are invisible when it comes to media. AND I SWEAR TO GOD ADAM BETTER SEE THIS COMMENT.
If you're ever near Norcross, go get the bibimbap from Stone Bowl House (the mushroom one is the best).
Served in a stainless steel bowl?
Adam, surely if you knew "bibim" means "tossing/mixing", you should have literally TOSSED the ingredients together before eating. I mean, you don't HAVE to mixed the kimchi, meat, rice, vegetables, and sauce into one single, balanced, flavourful, and complex bite. Or I guess some people just don't want that much excitement at once, and prefer plainly starting in one corner and end at the other. That's fine.
You know you’re an asian kid when you don’t know how to cook rice in a pot, bc your family cook so much rice that they’ve always owned a rice cooker
Adam is "I ain't gonna do all that" personified 😭😭
This looks super delicious and I will be making this before the year is up
Christ that’s expensive olive oil lol
That fucking Kimchi ayole sounds disgusting! I understand why Adam past on that one. Everything else looked great though.
I was with you until you put the Catchup 😂. I understand your justification, but adding ketchup is doing more than just making it more sweet and acidic, its also MAKING IT TASTE LIKE KETCHUP.
10:50 ooo adam dont like mayo with his rice? who wouldve thought.
Is serving it in a dog bowl optional?
Live this one
Ketchup is asian
i was really hoping to see a homemade bbq sauce by adam. still amazing tho
i literally just made a bunch of cilantro lime jalapeno sauce (with chives and green onion and avocado and mayo…) for fort greene sandwich and was thinking what to use it for besides the sandwich… and here i accidentally found your video… when i cook korean rice bowls i often like to add mayo and avo so hopefully itll be a perfect match:)
I fucking love korean bbq
It's so funny that Adam is showing the authentic restaurant version of the dish, but shamelessly making the home version himself.
Uncle Roger can't roast him even if he wanted to.😂😂
Garlic green onion and ginger