Flank steak and colorful vegetables are served over rice in this easy Korean Bibimbap bowl!
I’m proud to have partnered with Pompeian Olive Oil to bring you this #TrendingInTheKitchen recipe.
What Does Bibimbap Mean?
The literal meaning if this fun little word is “mixed rice”. This is a Korean dish that typically has sauteed vegetables, sauce of some sort, thinly sliced vegetables and eggs. If you do a search, you will likely find many variations of this dish, the one I am sharing with you may not be “traditional”; it is my own variation.
How To Cook Bibimbap
This dish is all about layering. You start by adding a little Pompeian Smooth Extra Virgin Olive Oil to a hot skillet. Many recipes start with spinach. It is mild and wilts perfectly, but I used kale in my recipe because I like the added health benefits and the heartiness. Allow the kale to soften and hit it with some salt and soy sauce (reduced sodium preferably). Don’t let the kale wilt completely. Let it soften but allow it to keep it’s color and bite. Remove the kale and add more olive oil to the hot skillet. This time, I added sliced peppers, garlic, and shitake mushrooms. These vegetables get lightly tossed with soy sauce. Again, do not overcook the vegetables. Keep them lightly firm and colorful, remove the veggies and set them aside. Again, add olive oil to your hot pan and cook your thinly sliced flank steak. The steak is seasoned with just a little salt and pepper and is cooked until no longer pink. Olive oil is added to the pan one last time, but this time it is for the eggs. Cook just the underside of the egg, you really want a little yolk for this dish. The yolk makes its own sort of “sauce”, adds more protein and color. Now, it’s time to assemble your bowl!
Assemble Your Bibimbap Bowl
I used arborio rice for this dish, but sushi rice is a little more traditional. Top your bowl with the kale, vegetables, beef, and the eggs. I topped off my bowls with kimchi. Kimchi is fermented cabbage. It adds a little acidity, flavor, and spice to the dish. You could also add Gochujan sauce or chili garlic sauce to your bowls. I did add any as they were both were too spicy for my clan.
While some recipes call for sesame oil, I prefer to use olive oil because of its mild flavor. It doesn’t overpower the natural flavors of the kale or the vegetables and allows the soy sauce to do its job. I love using Pompeian because of its taste and its quality. It is the first olive oil to attain the USDA Quality Monitored seal, so I know it’s only going to enhance my dish!
- 4 teaspoons Pompeian Smooth Extra Virgin Olive Oil, divided
- 1 bunch of kale
- Pinch of salt
- 1 yellow pepper, thinly sliced
- 2 cloves minced garlic
- 1 cup sliced shitake mushrooms
- 4 tablespoons low sodium soy sauce, divided
- 1 ½ lb flank steak, thinly sliced
- salt and pepper
- 4 eggs
- Cooked rice
- Heat one teaspoon of olive oil in a hot skillet. Add the kale. Season kale lightly with salt, add one 1 tablespoon of soy sauce. Cook until kale just begins to soften but maintains its color. Remove the kale and set aside.
- Heat one teaspoon of olive oil in the same skillet. Add peppers, garlic and mushrooms. Stir. Add 3 tablespoons of soy sauce. Cook vegetables until they just begin to soften. Remove vegetables and set aside.
- Heat another teaspoon of olive oil in the same skillet. Add the sliced beef and season lightly with salt and pepper. Cook beef for 5-7 minutes or until no longer pink, remove beef and set aside.
- Place the last teaspoon of olive oil in the skillet. Add the eggs and cook just until the whites are set.
- Divide the rice between your bowls. Top the rice with vegetables, beef, kale and the cooked egg. Serve with chili sauce and or kimchi.