This out-of-this-world recipe with quail eggs is absolutely impressive! The beautiful and cohesive mix of ingredients come together to form a delicious steak and quail egg bibimbap dish! See for yourself! This symphony of flavors and aromas will seduce your taste buds.
If you want to save time, you can simply purchase the gochujang and white soy sauce at Asian markets or online. Nevertheless, they taste better when you make them yourself!
HOW TO MAKE THIS STEAK AND QUAIL EGG BIBIMBAP
Don’t be scared of the long ingredient list. A bibimbap recipe this good is well worth the attention. I’m sure you’ll like the colors, textures, smells and, oh yesss, the flavors. So, let’s get on with it and make another delicious meal!
Steak And Quail Egg Bibimbap
- ⅓ pear
- 1 tbsp ginger
- 2 garlic cloves
- 1½ pounds beef steak
- 1 tbsp brown sugar
- ½ cup tamari soy sauce
- 1 cup white rice
- 1 cup brown rice
- ¼ cup millet
- pink Hymalaya salt
- ½ cup gochujang
- 3 tbsp lemon juice
- 1 tbsp sesame seeds
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp olive oil
- 20 quail eggs
- 2 ounces red radishes
- 1 onion
- Start by making the marinade for the steak. Puree the pear, ginger, garlic, tamari, and brown sugar in a blender until you get a smooth, creamy consistency. Then, place the steak in a large resealable plastic bag or a medium bowl and add the marinade. Let it chill for 4-12 hours in the fridge.
- Put the Korean white rice in a large bowl filled with cold water. Stir the rice until the water gets cloudy, then drain and repeat the process until the water is clear. This will help you remove the surface starch from the rice which will make the grain be fluffy and separated when the rice is cooked.
- The next step in the preparation of this quail egg bibimbap recipe is to combine the white rice with brown rice, millet, salt and, 3 cups or 700 ml of water in a medium saucepan. Bring it to a boil, reduce heat and, cover. Let it simmer until the rice is tender ( approx. 25 minutes). Increase the heat to high and cook until all the water evaporates. This shouldn't take longer than a minute.
- Now remove the rice from the heat, uncover and let it sit for 10 minutes in order to dry out a little. Then cover it again until it's ready to be served.
- Whisk ½ cup or 120 g gochujang hot sauce, lemon juice, mirin, sesame seeds, sugar, oil, vinegar, and soy sauce in a medium bowl to combine. Taste the sauce, and, if needed, add some pink Himalaya salt.
- Prepare the grill for medium-high heat and oil the grill grate. Start grilling the onion until it becomes tender, turning occasionally. After the onion is done, slice it into 1-inch or 2.5 cm pieces. Toss it into a small bowl with vinegar and season it with salt.
- Remove the steak from the marinade, letting the excess sauce drain off. Season with a little salt and grill. Grill it, turning it occasionally until charred in spots and crisp. This should take about 8-10 minutes for medium-rare. After it's cooked, transfer it to a cutting board and let it cool for 10 minutes before you slice against the grain.
- In the meantime, heat 4 dolsot bowls directly on the stovetop over high until extremely hot. Then, add the rice to the bowls, and toast it for 5 minutes. Remove the bowl from the heat.
- While the rice is toasting, heat 1 tablespoon of cold-pressed, organic olive oil in a medium-sized nonstick skillet over medium heat. Fry the quail eggs, sunny side up. Then, place them on top of the rice in the center of each bowl and drizzle some gochujang sauce around the yolk. Arrange the onion, turnips, broccoli rabe, and sliced steak around the eggs.
- Next, drizzle a little sesame oil around the inside edges of the bowl in order for it to drip down into the bottom. Serve the steak and quail egg bibimbap with the remaining gochujang sauce alongside.
While this quail egg bibimbap recipe might seem scary at first, I assure you it’s a lot easier to make than meets the eye. And remember, you can always opt for store-bought gochujang sauce or even replace it entirely with something like sriracha sauce, for instance.
But then again, there is something special about preparing everything yourself. It really depends on how much time you have and whether or not you’re in the mood. And if you like exotic meals, give this Shakshuka recipe a try!