Bulgogi Bibimbap Bowl

This tasty Korean classic is the perfect clean-out-the-fridge meal. Sesame & soy marinated beef in a giant bowl of flavoursome veggies- it’s a long list of ingredients that’s deceptively simple and boldly flavoured.

The Bulgogi component- it’s typically tender, marinated, thinly shaved beef cooked over hot coals or over a barbecue- this DIY version is quick and easy and you can capture all of the amazing flavours at home using a large skillet over a stovetop. I would recommend a good, tender cut of beef (rib-eye, tenderloin, sirloin or chuck) that you can thinly slice at home.

The secret ingredient to the perfect bulgogi marinade is the nashi pear– the enzymes in the fruit really helps to make the meat more tender, and adds a touch of sweetness without over-doing the sugar content. Combine this with soy sauce, sesame oil and tonnes of garlic- and marinade overnight to really let the flavours seep through.

For perfectly smokey, charred bulgogi- add the beef in small batches (leaving the marinade juice behind) to a smoking hot cast-iron skillet. Don’t overcrowd the pan, and avoid adding any excess moisture- this will help the bulgogi char instead of steam. You may need to cook the beef in batches- but I promise it’ll all be worth it- delicious, caramelised, tender bulgogi! Drool!!

You will probably be left with a bit of extra marinade juice left in the bowl- waste not, we’ll simmer this down and use this to saute our enoki mushrooms and kale for extra flavour.

As for my choice of vegetables– use this recipe as a suggestion rather than a prescription. I usually use whatever bits and pieces I have left in the fridge- any capsicums, bean sprouts or cucumbers would fit right in! Snappy beans can add nice texture, you can replace the kale with spinach or the enoki mushrooms with shiitake- anything goes! I like to make sure I use a good mix of cooked and fresh veggies, include a big fibrous component (kale) and a mushroom (enoki) for lots of flavour.

A bibimbap bowl is never complete without some spicy pickles on the side- I’ve added some spicy radish kimchi to my bowl (purchased from an Asian grocer), but cabbage kimchi is another fave.

Some other serving suggestions:

Rice: I prefer my bowl without rice, the abundance of fibrous vegetables makes this a substantial and satisfying meal, but Bibimbap is traditionally served over steamed rice- so add this is you desire

Egg: If you’d like some extra protein goodness, a fried egg or soft-boiled egg over the top is a perfectly authentic addition to top up your bowl

Gochujang Sauce: if you need some added heat, drizzle with some gochujang sauce (made from Korean red chilli paste)