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Skillet Bibimbap

Roger Stringer
May 24, 2023
3 min read

What You Need

  • 1 teaspoon vegetable oil
  • 1 steak, trimmed of excess fat
  • 2 tablespoons butter
  • 1 cup thinly sliced kimchi, drained and patted dry
  • 4 eggs
  • 1 tablespoon soy sauce
  • 4 cups hot cooked white rice
  • 2 cups thinly sliced napa cabbage
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced radishes
  • 1/4 cup chopped fresh cilantro leaves
  • 4 green onions, thinly sliced on the bias (1/2 cup)
  • Gochujang Mayonnaise
    • 1/2 cup mayonnaise
    • 1 tablespoon gochujang paste
    • 1 tablespoon lime juice

How To Make It

  1. In small bowl, beat Gochujang Mayonnaise ingredients with whisk; set aside.
  2. In a nonstick skillet, heat oil over medium-high heat.
  3. Add steak; cook 4 to 6 minutes or until deep brown on first side.
  4. Turn steak; reduce heat to medium, and cook 4 to 6 minutes or until cooked to desired temperature (145°F for medium-rare).
  5. Transfer to cutting board; let stand 5 minutes, then thinly slice. Cover with foil to keep warm.
  6. Add 1 tablespoon of the butter to drippings in skillet over medium heat.
  7. Add kimchi; cook 3 to 5 minutes or until browned on edges.
  8. Transfer to small bowl; cover with foil to keep warm.
  9. Add remaining tablespoon butter to skillet; add eggs.
  10. Cook 15 to 30 seconds or until edges are set; pour soy sauce over eggs, and cover pan.
  11. Reduce heat to low; cook 1 to 3 minutes or until yolks are set and no longer runny.
  12. Divide rice among 4 bowls.
  13. Divide vegetables evenly over rice.
  14. Top each bowl with one-fourth of the steak and 1 egg.
  15. Divide kimchi mixture evenly among bowls. Drizzle with gochujang mayonnaise.

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