Rustic-Namul-Bibimbap
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Rustic Namul Bibimbap

Servings: 2 servings

Ingredients

  • 100 grams Short Rib Meat (or use any cut you prefer)
  • 2 Button Mushroom (or Shiitake Mushrooms)
  • Handful of Dried Zucchini Rounds Namul
  • Handful of Dried Eggplant Namul
  • Handful of Dried Yuchae Leaves Namul
  • 1 Egg yolk (Or 1 fried egg)
  • 1 cup of Rice (Save the water from washing the rice!)

Beef Marinade

  • 1/4 cup Soy Sauce
  • 1 Tablespoon Honey
  • 1/2 Tablespoon Sesame Oil
  • 1/2 Tablespoon Minced garlic
  • 1 Tablespoon Mirim
  • 1/5 whole Pear or Apple
  • Few shakes of Black Pepper

Namul Seasoning

  • 1-2 drizzle of Soup Soy Sauce
  • 1/2 Tablespoon Perilla Oil
  • 1 Tablespoon Perilla Seed Powder (optional)
  • 1 Cup Rice Water (use to boil namul)

Spicy Gochujang Sauce

  • 2 teaspoons Gochujang
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Garlic
  • 1/2 teaspoon Vinegar
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Sesame Seeds

Instructions

Pre-Cooking Steps: Soak Namul Overnight

  • Soak your Dried Namul (Zucchini, Eggplant and Yuchae Leaves) in cold water overnight - or at least 6 hours before cooking. Soak each namul in separate bowls. Then, the next day proceed to the following steps.

Make Rice Water

  • We need rice for bibimbap, so get your rice cooking in the background. The first step in cooking rice is washing it. Throw out the water from the initial rinse. But save the residual water left after the second rinse - we need 1 cup. We will use this rice water when cooking the namul in a later step (reference video for more details - skip to 1:35). 

Marinade Beef & Cook

  • Make the meat marinade by mixing the listed ingredients. Then dice your beef into bite-sized pieces and soak them in the marinade for at least 30 minutes.
  • Cut the button mushrooms into thin slices.
  • Place a frying pan on medium-high heat. Place some oil in. Then add the marinated meat pieces and the button mushroom slices. Stir-fry together until meat cooks through and you get a slight browning on the edges of the mushroom. Set aside for later.

Cook Namul

  • Now back to the namul veggies - which should have soaked overnight. Empty the water out and give them another wash under cold water. After washing them thoroughly, use your hands and squeeze the water out of the veggies. Take out a mixing bowl. Place the squeezed veggies in. Now add-in a drizzle of Soup Soy sauce and Perilla Oil (1T). Toss them and get them coated - it's better to underseason as we will add that flavorful bibimbap sauce later.
  • Take a frying pan out. Place each namul in separate bundles around the pan. Afterwards, place the pan on a medium-high heat. Now add-in the rice water (1 cup). And season with Perilla Seed Powder (1T) if you like - this is optional. Then wait until the rice water has completely reduced. Turn heat off and set the namul bundles aside for use as topping.

Make Bibimbap Sauce

  • Make Bibimbap sauce by mixing together all of the listed ingredients. If you're making more than one bowl, we recommend using a Tablespoon measurement instead of the listed teaspoon.

Assemble Bowl

  • Take out a bowl. Scoop in some fresh, hot rice. Then add your Galbi and Namul pieces on top. 
  • Top the bowl with a raw egg yolk (or fried egg) and good amount of the bibimbap sauce!
  • Bon Appetit!!