If you’ve been following my social media accounts for a while, my love for Asian food is WELL documented. I’m a big fan of everything from the Chinese stir-fry in my Hestan wok to a big bowl of Pho on a cold, rainy day….to even this incredible gameday Banh Mi Burger Sliders that I featured on this blog a few months ago! In thinking about what recipe to feature next on my Blog…I wanted to share something unique…something that pushes the limits of what most people think is possible on the gas grill in their backyard. I decided to share my recipe for Korean Bibimpap which is probably one of my three favorite meals I’ve cooked on the Hestan Aspire. There are a lot of ingredients and steps for this dish, but don’t let that scare you off! This post will walk you though step-by-step and you’ll be rewarded with an incredible Korean feast! Also, this recipe can be modified to use what you have on hand and will still make an amazing dinner! For this recipe, I used flank steak. Flank steak is incredibly versatile and lean, and I find it’s very easy to adapt to many of my Asian dishes. I also used carrots, mushrooms, and spinach that I had on hand….as well as a fresh-picked red pepper from my summer Earthbox harvest! Feel free to substitute your favorite vegetables!

For this recipe, I’m using Korean Dolsot granite bowls pictured below. A quick search on Amazon yields a LOT of options for both stone and ceramic varieties. These bowls are key to authentic bibimbap and are heated directly on the grill to create a base layer of crispy sizzling rice!

Grilled Korean Bibimbap with marinated flank steak (makes two bowls)

Ingredients:

  • 1 lb flank steak
  • 2 cups cooked jasmine rice
  • 3-5 of your favorite vegetables (I used spinach, carrots, red pepper, and mushrooms)
  • 2 eggs

Flank steak marinade:

  • 1/4 cup soy sauce
  • 2 Tbsp sesame oil
  • 3 crushed garlic cloves
  • 2 Tbsp rice cooking wine
  • 1 Tbsp sugar

Bibimbap sauce:

  • 1/2 cup Gochujang (Korean chili paste)
  • 2 Tbsp sesame oil
  • 1/4 cup water
  • 3 cloves of garlic, crushed
  • 3 tsp sugar
  • 2 tsp rice vinegar

Garnish (optional)

  • sesame seeds
  • kimchi

Step One: Combine the ingredients for the flank steak marinade in a large zip lock bag, and add the flank steak. Refrigerate for 1-4 hours. Don’t forget to cook your rice!

Step Two: Preheat your grill to medium-high (450 degrees). Prep your vegetables into bite-sized pieces, remove and discard seeds if using peppers. Wilt the spinach in a pan and shock with ice, and squeeze out excess liquid.

Step Three: Combine the ingredients for the Bibimbap sauce and whisk together.

Step Four: Grill your steak! I grilled this steak to a medium-rare, which is 130 degrees to 135 degrees internal temperature. Be careful not to overcook your steak!

Step Five: While your steak finishes, heat your dolsot bowls directly on the grill over high heat for about 15 minutes. Season and sauté the vegetables in a pan or griddle…I used the Hestan Aspire Stainless steel griddle for this with a few dashes of PS Seasoning Soul Train seasoning blend.

Step Six: Remove the vegetables and steak from the grill. Let the steak rest for approximately 5 minutes while you cook the eggs. You’ll want to cook these sunny-side up to allow for a nice runny yolk that will coat the vegetables and rice in your bibimbap. I used my already pre-heated Hestan Aspire griddle to cook the eggs.

Step Seven: Slice your steak against the grain and prepare to assemble your Bibimbap! I cut the slices of flank steak into smaller pieces to make assembly and eating easier.

Remove the dolsot bowls from the grill carefully using heat-resistant gloves!…They will be very hot! Coat your hot dolsot bowl with sesame oil, and add a thin layer of jasmine rice. Listen for the crackle! That’s the sound of your rice getting crispy on the bottom!

Step Eight: Assemble the bibimbap bowls! The dolsot bowls will retain a lot of heat and keep your bibimbap nice and hot. After assembling, pour the bibimbap sauce over the top, add your sunny-side up egg, and top with the sesame seeds and a side of kimchi!

Enjoy! Comment below with any questions or recipes you’d like to see featured on upcoming blog posts!

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