Steak And Quail Egg Bibimbap

Fresh quail egg Bibimbap served on a plate

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!Delicious steak, flavorful Korean rice and Gochujang sauce. See for yourself!

Delicious steak, flavorful Korean rice and Gochujang sauce – all come together to create a symphony of flavors and aromas that will fascinate your taste buds. Just see for yourself!

Ingredients

Steak
  • ¼ Asian or regular pear, peeled, cored
  • one 1-inch or approx. 2.5 cm piece of peeled ginger root
  • one large garlic clove
  • ½ cup or roughly 120 ml Tamari soy sauce or regular soy sauce
  • 2 tablespoons light brown sugar
  • 1½ pounds or about 700 g hanger steak (cut it into 4 pieces)
Rice
  • 2 or roughly 500 g cups Korean white rice or Japanese sushi rice
  • ½ cup or 120 g sweet Korean brown or short-grain brown rice, rinsed, soaked in warm water 4 hours
  • ¼ or 60 g cup millet
  • ¾ teaspoon pink Himalaya salt
Gochujang Sauce
  • ½ cup or 120 g gochujang (Korean hot pepper paste)
  • 1 tablespoon mirin
  • one tablespoon mixed toasted black and white sesame seeds
  • 2 teaspoons sugar
  • one teaspoon toasted sesame oil
  • 1 teaspoon unseasoned rice vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon white soy sauce
  • pink Himalaya salt
Toppings And Assembly
  • 1 tablespoon cold-pressed, organic olive oil, plus more for the grill
  • ½ bunch trimmed broccoli rabe stems
  • 1 large red onion, quartered
  • one tablespoon white balsamic vinegar
  • pink Himalaya salt
  • 1 bunch scarlet turnips or red radishes, halved
  • 20 fresh quail eggs
  • 2 tablespoons toasted sesame oil
  • Dolsot bowls (however, clay or ceramic bowls/pots will do just fine!)

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 COOK STEAK AND QUAIL EGG BIBIMBAP :

For the steak and rice:

1. 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.

2. Put the Korean white rice 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.

3. Next, combine the white rice with the 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.

4. 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.

For the Gochujang sauce:

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.

Steak and quail egg bibimbap toppings:

1. 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.

2. Grab the steak and remove it from the marinade, letting the excess sauce drain off. Season with a little salt and grill. Turn 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.

3. After it’s cooked, transfer it to a cutting board and let it cool for 10 minutes before you slice against the grain.

Bibimbap assembly:

1. 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.

2. While the rice is toasting, heat 1 tablespoon of cold-pressed, organic olive oil in a medium-sized nonstick skillet over medium heat. Cook the eggs, sunny side up.

3. Then, place an egg on top of the rice in the center of each bowl and drizzle some gochujang sauce around the yolk. Grab the onion, turnips, broccoli rabe and sliced steak and arrange them around the eggs.

4. 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.

Serves 4.

 

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