Yukhoe bibimbap with seasoned raw beef
Toss beef in soy sauce and sesame oil just before serving over warm rice, cooked vegetables and sliced pear.
- Cuisine
- Korean
- Prep
- 26 min
- Cook
- 18 min
Scale the recipe
Ingredients
- beef top round labeled suitable for raw consumption refrigerated, pre-sliced yukhoe beef labeled suitable for raw consumption, weighed without packaging Even beef sold for raw consumption carries a foodborne illness risk. Pregnant people, infants and young children, older adults and people with weakened immune systems should avoid raw beef.
- 180 g
- warm cooked white rice weighed after cooking
- 380 g
- Soybean sprouts washed and drained
- 100 g
- Korean zucchini (aehobak) ends removed
- 95 g
- Carrot peeled
- 60 g
- Asian pear peeled, cored and seeded
- 75 g
- water for boiling the soybean sprouts Use enough to cover the sprouts in a small pot. For a larger amount, cook in batches in the same water.
- 5 C Fixed amount
- cooking oil for the carrot
- 1/3 T
- cooking oil for the Korean zucchini
- 1/3 T
Seasonings
- Brewed soy sauce
- 1 T
- Minced garlic
- 4 g
- Sugar
- 1/3 T
- Sesame oil
- 1/2 T
- Toasted sesame seeds
- 1/2 T
- Korean chili paste (gochujang)
- 1 T + 1/2 T
- drinking water for the bibimbap sauce
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Check the raw-use label and refrigerate
Check the raw-consumption label, packaging and use-by date. Choose beef that has stayed refrigerated and chill it immediately. Follow packaging instructions, hold at 4°C or below and remove only when needed. For pregnant people, infants and young children, older adults and people with weakened immune systems, use fully cooked beef because raw beef carries a foodborne illness risk.
-
Wash and cut the vegetables
Wash the outsides of Korean zucchini 95 g and carrot 60 g, then cut both into fine strips roughly 4 cm long. Rinse soybean sprouts 100 g under running water and drain.
-
Boil the soybean sprouts thoroughly
Bring 5 C to a boil. Add the sprouts and cook for 4–5 minutes after the water returns to a boil. Drain in a strainer.
-
Sauté the carrot
Heat the oil for the carrot 1/3 T over medium heat. Sauté the strips for 1–2 minutes until they bend slightly, then transfer to a clean plate.
-
Sauté the zucchini
Heat the oil for the zucchini 1/3 T in the same pan and sauté the strips over medium heat for 1–2 minutes. Remove once they begin turning translucent evenly.
-
Slice the pear
Wash the pear under running water, peel and core it. Cut 75 g into thin strips and keep apart from the other ingredients.
-
Mix the bibimbap sauce
Stir gochujang 1 T + 1/2 T and drinking water 1 T in a small bowl until no sticky lumps remain.
-
Mix the yukhoe seasoning
In a clean bowl set aside for raw meat, mix brewed soy sauce 1 T, minced garlic 4 g, sugar 1/3 T, sesame oil 1/2 T and toasted sesame seeds 1/2 T.
-
Arrange the rice, vegetables and pear
Divide warm white rice 380 g among bowls and arrange the sprouts, zucchini, carrot and pear around the edge. Leave the center open for the yukhoe.
-
Toss the yukhoe just before eating
Wash your hands with soap and take the chilled beef labeled for raw consumption 180 g from the refrigerator. Toss gently with the seasoning using tongs reserved for raw meat. Do not serve beef raw if its labeling or refrigeration history cannot be confirmed. For the cooked version, hold the center of the beef at 75°C or above for 1 minute before adding to the bowl.
-
Top with yukhoe and eat immediately
Divide the yukhoe among bowls, placing it in the center. Add and mix the sauce just before eating. Eat the bibimbap immediately and discard any food mixed with raw beef. Wash and sanitize any utensils and work surfaces touched by raw meat.
