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.