Korean Short Rib Bibimbap

Welcome to Day 14 of cooking 15 Minute Dinners for 15 Day. Korean Short Rib Bibimbap is a healthy, delicious, and easy dinner that you need to try right away! The best part about Bibimbap is that you can customize it to whatever you have in the kitchen. Today I will be sharing my easy and simplified Korean Short Rib Bibimbap recipe that comes with seven different toppings and finishes off with a spicy, tangy sauce. 

I like to describe it as a Korean version of a burrito bowl for those that never tried Bibimbap before. The toppings are endless, and there are so many different variations on how to make Bibimbap. I am sharing seven different toppings today that you can put on top of your Bibimbap that takes less than 15 minutes. If you are in a rush, you can do just 2-3 toppings to save time; if you are hosting a potluck, you can prepare all these side dishes ahead of time and have your guest build their own Bibimbap! 

If you are vegetarian, use firm tofu as a replacement and follow the same steps as the short ribs. Those who can’t handle the spice, skip the sauce, or use only ¼ portion of the Bibimbap sauce. 

Ingredients 

2 slices of Beef Short Ribs 

4 cloves of Garlic chopped 

2 tbsp of Soy Sauce

1 tsp Black pepper 

1 tbsp of Brown Sugar 

Sauce: 

2 tbsp of Korean Chili Paste 

1 tsp of Sugar 

1 tbsp of Soy Sauce 

3 tbsp of Sesame Oil 

1 tbsp of Sesame Seeds 

1 tbsp of Rice Vinegar 

Topping: 

6 Shiitake Mushroom 

2 cups of Spinach 

1 cup of Bean Sprout 

2 tbsp of Shredded Carrots 

2 tbsp of Kimchi 

2 tbsp of Cucumber Salad 

2 tbsp of Sesame Oil 

1 tsp of Salt 

1 Egg 

1. Marinate Beef with chopped garlic, 2 tbsp of soy sauce, 1 tsp of fresh ground black pepper, 1 tbsp of brown sugar, and set it aside while you prepare the toppings 
2. Mix 2 tbsp of Korean Chili Paste, 1 tsp of Sugar, 1 tbsp of Soy Sauce, 3 tbsp of Sesame Oil, 1 tbsp of Sesame Seeds, and 1 tbsp of Rice Vinegar 
3. Spinach: blanch spinach in boiling water for 30 seconds and remove and let it rest in an ice bath for 1 minute. Squeeze out all the excess water and drizzle sesame oil and lightly salt the spinach. Mix and set aside 
4. Bean Sprout: blanch in boiling water for 1-2 minutes, rest in cold water for 1 minute. Squeeze out all the excess water and drizzle sesame oil and lightly salt the bean sprouts. Mix and set aside
5. Turn the heat to medium-high and drizzle oil in a pan. Add in beef short ribs and pan-fry it for 2-3 minutes on each side. Remove and set aside.
6. Mushroom: Saute the mushroom in the beef sauce for 1-2 minutes and set aside. 
7. Egg: Fry a sunny egg side up with the leftover beef oil  
8. To put it all together, start with the rice, add in all the toppings, topped with fry egg, and serve with a side of the sauce. ENJOY!