Satisfy Both Japanese and Korean Cravings with Our Sukiyaki BibimbapJanuary 15, 2015
Sukiyaki and bibimbap are favorites from Japanese and Korean cuisine, and are warm, comforting bowls that people love to eat. Unfortunately the former dish is rather tedious to prepare; the latter tends to be served with too much vegetables and too little beef. The solution to these eating dilemmas: combine both dishes so that you can enjoy the bounty of vegetables, the intense flavors of beef, and the spiciness of gochujang neatly assembled on a bed of Japanese rice.
This dish is easy to prepare and only requires a short assembly time for the sukiyaki rice. Once you have all the ingredients prepared, you can easily put them together in a matter of minutes. We suggest prepping a bowl of this if you have surprise relatives or friends coming over or if you’re still out of ideas on what to bring for your next Christmas reunion.
Total time: 50 minutes
Yield: 2-3 servings, estimated
Ingredients: Sukiyaki Bibimbap
- 1 cup sukiyaki beef slices, sautéed with onions (season beef with soy sauce)
- bean sprouts, blanched
- tofu, cut into tiles & blanched
- napa Cabbage, shredded
- carrots, grated
- egg yolk, topping
Ingredients: Sukiyaki Rice
- 2 cups japanese rice
- 1 1/2 cups water
- 1/3 cup mirin
- 1/3 soy sauce
- 1-2 tbsp sugar
- 1/4 tsp dashi
Procedure: Sukiyaki Rice
- Put all ingredients in a rice cooker and cook as you would normal rice.
Procedure: Sukiyaki Bibimbap
- Saute beef slices with sliced onion in oil, season with soy sauce. Set aside.
- Assemble by putting fluffed cooked rice in hot bowl.
- Top with sautéed beef slices, blanched bean sprouts, tofu, cabbage and carrots.
- Top with a heaping teaspoon of gochujang.
- Add yolk in the middle before serving.