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! 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

Quail Egg Bibimbap With Steak - An Incredible Korean Recipe

This Korean recipe has been around for centuries and Asian cultures have been enjoying it ever since. It's only been a few decades since its popularity has increased in the Western part of the world as well. You'll love it!

Type: Lunch

Cuisine: Korean

Keywords: quail egg bibimbap

Recipe Yield: 4 servings

Calories: approx. 300 kcal/serving

Preparation Time: PT4H

Cooking Time: PT0H30M

Total Time: PT5H

Recipe Ingredients:

  • 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)
  • 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
  • pink Himalaya salt
  • 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
  • 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
  • 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!)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.