Recipe

March 6, 2024

Alex Chen’s Beef Bibimbap

Recipe: Alex Chen

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“This dish gets a spicy tang from the kimchi, earthiness from the spinach and mushrooms, and savory flavor with a hint of sweetness from the short rib and egg. A spicy umami sauce ties it all together.” — Alex Chen

Ingredients

Marinade and Beef Short Rib

  • 6 tbsp soy sauce
  • 4 tbsp grated Asian pear
  • 2 tbsp mirin
  • 2 tbsp plum extract (Maesil Wonaek)
  • 2 tsp grated ginger
  • 2 tsp sesame oil
  • 2 tsp chopped garlic
  • 1 tsp honey
  • 6 oz. boneless short rib, thinly cut

Pickled Daikon and Carrots

  • 1/3 cup rice vinegar
  • 1/3 cup water
  • 1 tsp salt
  • 2 tbsp sugar
  • 1/3 cup thinly sliced daikon
  • 1/3 cup thinly sliced carrots
  • 1 tsp thinly sliced garlic
  • 1 tsp sliced Korean mild red chili

Zucchini and Onion Sauté

  • 2 tbsp vegetable oil
  • 1 cup sliced zucchini rounds
  • 1/2 cup julienned white onions
  • 2 tbsp marinade (see above)

Spinach

  • 2 cups spinach
  • 1 tbsp oil
  • 1/2 garlic clove, thinly sliced
  • 1 tbsp marinade (see above)
  • 1/2 tsp sesame oil

Shiitake Mushrooms

  • 2 tbsp vegetable oil
  • 6 medium shiitake mushrooms, stems removed, cut into 1/4″ slices
  • 1 red pepper, julienned (optional)
  • 1 tsp soy sauce
  • 1/2 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 tsp mirin
  • 1/2 tsp toasted sesame seeds

Bean Sprouts

  • 2 cups bean sprouts
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1/2 garlic clove, grated
  • 1 tbsp soy sauce

Gochujang Sauce

  • 3 tbsp water
  • 2 tbsp gochujang (mild to spicy, per personal preference)
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1/2 clove garlic, microplaned

Beef Bibimbap

  • Marinated beef short rib (see above)
  • 2 tbsp vegetable oil
  • 3 cups cooked short-grain Korean rice
  • Pickled Daikon and Carrots, drained from vinegar (see above)
  • Zucchini and Onion Sauté (see above)
  • Spinach (see above)
  • Shiitake Mushrooms (see above)
  • Bean Sprouts (see above)
  • 2 eggs (poached, or as desired)
  • Toasted sesame seeds
  • Gochujang Sauce (see above)
  • 2 tbsp kimchi

Directions

Yield: Serves 2

Make Marinade and Prepare Short Rib

  1. In small bowl, thoroughly mix all ingredients using whisk. Reserve half of marinade and use other half to marinate short rib overnight. Cover both with plastic wrap and refrigerate overnight.

Make Pickled Daikon and Carrots

  1. Bring rice vinegar, water, salt and sugar to a boil. Stir with whisk to dissolve salt and sugar. Let cool slightly, then add daikon, carrots, garlic and chili. Keep in fridge overnight.

Make Zucchini and Onion Sauté

  1. In sauté pan, heat vegetable oil, until light smoke appears. Sear zucchini for 20 seconds per side. Add onions, salt and pepper to lightly season. Pour in 2 tbsp of reserved marinade. Cook until liquid is almost fully reduced and zucchini is lightly caramelized. Remove from heat and store in sealed container. Keep in fridge or at room temperature.

Make Spinach

  1. In medium pan on high heat, sauté spinach with oil and garlic, until lightly wilted. Add salt and pepper. Drain and lightly squeeze out excess water. Add 1 tbsp of reserved marinade and sesame oil. Set aside.

Make Mushrooms

  1. In small sauté pan, heat oil over medium-low heat. Add shiitake mushrooms and red pepper (if using). Cook for 30 seconds. Add soy sauce, oyster sauce, sesame oil and mirin. Cook mushrooms until coated in liquid, approximately 3 minutes. Season with salt and freshly cracked black pepper, then sprinkle sesame seeds overtop. Keep at room temperature.

Make Bean Sprouts

  1. Bring small pot of water to a boil. Blanch bean sprouts for 20 seconds, then drain and let cool. Once cool, squeeze out excess water. In bowl, mix sesame oil, rice vinegar, garlic, soy sauce and freshly cracked black pepper, to taste, then dress bean sprouts with sauce mixture and keep in fridge.

Make Gochujang Sauce

  1. In small bowl, thoroughly mix together all ingredients and set aside.

Assemble Beef Bibimbap

  1. Preheat oven to 400°F. Warm up stone serving bowl in oven for 20 minutes or use room-temperature bowl.
  2. Remove marinated beef short rib from fridge and discard marinade. In pan with vegetable oil on medium heat, sear beef for 1 minute per side.
  3. In stone serving bowl over hot rice, arrange vegetables and meat. Top with eggs and sprinkle of toasted sesame seeds. Mix in desired amount of Gochujang Sauce. Top with kimchi.
Photographer:

Photography courtesy of Wild Blue Restaurant + Bar

Tags: alex chen bibimbap boulevard kitchen and oyster bar korean food wild blue restaurant and bar

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