Photograph of the finished Yukhoe bibimbap

Korea · Cơm trộn bò tươi Yukhoe bibimbap

Yukhoe bibimbap

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.8 lb
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Pear Pear 2
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 4.9 oz
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Bean sprouts Bean sprouts 11.3 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.1 oz

Method

  1. 1 Choose very fresh beef tenderloin, remove all tendons and fat, and keep it refrigerated continuously until serving.
  2. 2 Cut the meat into 3 mm strips using a very sharp knife; do not use a food processor so that the meat fibers remain visible.
  3. 3 Mix the meat with sesame oil, soy sauce, and garlic, then refrigerate for 15 minutes.
  4. 4 Since the beef is served raw, all utensils and bowls must be cold; this is a safety requirement for the dish.
  5. 5 Arrange the rice in a bowl, then place the fresh beef in the middle along with shredded pear, blanched bean sprouts, and carrots.
  6. 6 Place the egg yolk on top of the meat, then sprinkle with sesame seeds and seaweed, and serve the gochujang separately for you to mix yourself.
Start cooking