Hearty and Delicious: Yukhoe Bibimbap Recipe
A One-Bowl Wonder! Yukhoe Bibimbap with a Flavorful Gochujang Sauce
Yukhoe Bibimbap is a perfect one-bowl meal! Enjoy the savory and sweet gochujang-marinated raw beef, combined with rice and fresh lettuce for a satisfying dish that you’ll finish in no time. It’s a truly delightful and flavorful experience!
Main Ingredients
- 200g Fresh Beef (Tenderloin or Eye of Round)
- 4 Lettuce Leaves
- 1 Egg Yolk
- 1 bowl of Cooked Rice
Gochujang Sauce for Yukhoe
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 0.3 tsp Salt
- 1 Tbsp Sugar
- 1 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 0.3 tsp Salt
- 1 Tbsp Sugar
- 1 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, wash the 4 lettuce leaves thoroughly under running water. Pat them dry and then halve them lengthwise. Cut them into bite-sized pieces, about 2-3 cm wide, for easy eating.
Step 2
Using paper towels, gently pat the beef to remove any excess blood. This is crucial for a clean flavor. Slice the beef into small, bite-sized pieces, roughly 1-1.5 cm cubes, suitable for mixing with rice. It’s easier to slice the beef thinly if it’s partially frozen.
Step 3
Now, let’s prepare the delicious sauce for the yukhoe! In a bowl, combine 1 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp maesilcheong (plum extract), 0.3 tsp salt, 1 Tbsp sugar, 1 Tbsp sesame oil, and 1 Tbsp gochujang.
Step 4
Add the sliced beef to the bowl with the sauce ingredients. Gently toss and mix the beef with the sauce until it’s evenly coated. You can adjust the seasoning to your preference by adding a little more sugar or soy sauce. Be careful not to overmix, as this can toughen the texture of the beef.
Step 5
Time to assemble your bibimbap! 1) Start by spreading a bowl of warm cooked rice evenly at the bottom of your serving dish. 2) Next, arrange the prepared lettuce leaves over the rice, covering it well. 3) Make a slight indentation in the center of the ingredients to create a small well for the egg yolk. 4) Finally, carefully place the gochujang-marinated yukhoe on top of the lettuce and gently nestle the egg yolk into the center well. Your delicious Yukhoe Bibimbap is ready to be enjoyed!
Step 6
And there you have it – a beautiful and delicious Yukhoe Bibimbap, made in a flash! I used 200g of beef for a generous serving in one bowl, but if you find that too much, 100g is enough for a satisfying two-person portion. Feel free to add other vegetables like julienned cucumber, bean sprouts, or perilla leaves for extra flavor and texture. Enjoy your meal!
