Classic Bibimbap

Exotic ingredients brought together to add intense flavors in a familiar application. Featuring Passport Global Flavors by Custom Culinary® Bibimbap Sauce, Classic Bibimbap brings together the unique flavors of rice, pickled cucumbers, pickled carrots, kim chi, bulgogi marinated steak, pork belly, edamame, fried egg, and white and black sesame seeds.


What You'll Need

Amount Ingredients
1 quart White Rice, Short Grain, Cooked
6 tb Pickled Cucumber, SUB RECIPE
6 tb Pickled Carrot, SUB RECIPE
1/2 cup Kim Chi, SUB RECIPE
1/2 cup Spinach, Sauteed
1 cup Bulgogi Marinated Skirt Steak, Sliced, SUB RECIPE
1 cup Pork Belly, 12 Slices, SUB RECIPE
1/2 cup Edamame
4 ea Fried Egg, Sunny-Side Up
2 tsp. White Sesame Seeds, Toasted
2 tsp. Black Sesame Seeds, Toasted
1/2 cup Passport Global Flavors by Custom Culinary® Bibimbap Sauce
PREPARATION

  1. Pickled Cucumber, Shredded (Sub Recipe) In a medium sauce pot combine vinegar, sugar, and salt. Put over medium heat and bring to simmer whisking until sugar and salt completely dissolve. Add Ice and stir. Pour cooled pickling liquid over shredded cucumbers, seal, and let set over night before use.
  2. Pickled Carrot, Shredded (SUB RECIPE) In a medium sauce pot combine vinegar, sugar, and salt. Put over medium heat and bring to simmer whisking until sugar and salt completely dissolve. Add Ice and stir. Pour cooled pickling liquid over shredded carrots, seal, and let set over night before use.
  3. Bulgogi Marinated Skirt Steak (SUB RECIPE) Let trimmed skirt steak marinate in the bulgogi marinade overnight in the refrigerator. Cook on the grill until an internal temperature of 145°F is reached. Slice thin.
  4. Kim Chi (SUB RECIPE) Massage kim chi base into chopped Napa Cabbage. Let mixture sit for 24 hours in a sealed container before use.
  5. Marinated Pork Belly (SUB RECIPE) Season cut pork belly liberally with salt and pepper. Place on a sheet tray with a rack and let rest in the fridge for 2-3 hours. Whisk together bulgogi marinade and brown sugar in a small sauce pot. Over medium heat bring mixture to a simmer and let reduce for 30 minutes over low heat. Brush rested pork belly with marinade and sugar mixture and cook belly in a 325°F oven for 2 ½ hours or until belly is tender. Brush pork belly with marinade and brown sugar mixture every 15-20 minutes while cooking. Once done, wrap each piece tightly with plastic wrap and allow to cool overnight in the refrigerator. Slice cooled pork belly against the grain in 1/2" slices before use.
  6. Layer the following ingredients over a bed of 1 cup of cooked white rice:
  7. Pickled Cucumber (1.5 Tablespoons)
  8. Pickled Carrot (1.5 Tablespoons)
  9. Kim Chi (2 Tablespoons)
  10. Sauteed Spinach (2 Tablespoons)
  11. Sliced Bulgogi Steak (.25 Cups)
  12. Sliced Pork Belly (3 Slices)
  13. Edamame (2 Tablespoons)
  14. Sunny-Side up Egg (1 Each)
  15. Toasted Sesame Seeds (1 Teaspoon)