Food Recipes Steak House Bibimbap Bowls 5.0 (1) Add your rating & review Enjoy some classic Korean flavors with these quick and easy bibimbap bowls. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on November 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 15 mins Total Time: 45 mins Yield: 4 serves Jump to recipe A bottle of steak sauce shouldn’t have to languish at the back of your cabinet. Here, it gets to star in hearty beef bowls that draw on the flavors of Korean bibimbap. To start, you’ll cook the steak in an easy beef marinade stirred together from pantry ingredients (plus fresh ginger for a kick). Serve the steak over cooked rice, and top it off with bibimbap essentials like a fried egg, spinach, carrots, and kimchi. To get extra thin slices of beef, freeze the steak for 15 minutes before cooking. You’re looking for about ¼-inch thickness. Ingredients 1 pound flank steak, thinly sliced ¼ cup steak sauce ¼ cup lower-sodium soy sauce 2 tablespoons light brown sugar 1 tablespoon rice vinegar 2 teaspoons grated fresh ginger (from 1 [1-in.] piece ginger) 1 tablespoon canola oil 1 cup cooked rice 4 large fried eggs 1 cup wilted spinach 1 cup matchstick carrots 1 cup kimchi Directions Toss together steak, steak sauce, soy sauce, sugar, vinegar, and ginger in a bowl. Toss to coat; let stand 30 minutes. Heat oil in a large cast-iron skillet over high. Add steak and marinade. Cook, stirring occasionally, until steak is cooked through and liquid is syrupy, about 5 minutes. Serve over rice. Top with fried eggs, spinach, carrots, and kimchi. Rate it Print