If you're unfamiliar with Bibimbap, I highly recommend you find a Korean restaurant to experience it for real! However, our twist with these Bibimbap bites are a fun play on a complex dish. Whoever you're feeding with these will thank you.
Some key elements of Bibimbap are the Bulgogi Beef, the crispy rice and the Bibimbap sauce. These bites have a crispy rice cake base, bulgogi beef, bibimbap mayo and pickled green apple to add some tang.
Now, these aren't a spur of the moment appetizer - the pickled green apple needs to be made at least a few days in advance, ideally at least a week. Additionally there are a few more steps than our average recipe but I promise, the end result is WORTH it.
- Bulgogi Beef:
- 8 oz thinly sliced beef tenderloin or steak (can use shaved beef)
- 1/4 Granny Smith apple, shredded
- 1 tbsp honey
- 2 tsp Toasted Lemongrass Ginger Sesame Oil
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- Crispy Rice Cake:
- 1 cup uncooked jasmine rice, rinsed
- 1 1/2 cups water
- 1 tsp salt
- olive oil spray
- Bibimbap Mayo:
- 1/2 cup mayo
- 2 tbsp gochujang paste*
- 1 tsp mirin
- 1 tsp rice vinegar
- Pickled Green Apple:
- 1 green apple, julienned into sticks
- 1/2 cup Green Apple White Balsamic
- 1/2 cup water
- 1/4 cup sugar
- 1 cinnamon stick
- 1/2 tsp mixed peppercorns
- 1/2 tsp salt
Pickled Green Apple:
In a medium saucepan, combine Green Apple balsamic vinegar, water, sugar and salt. Heat over low heat until salt & sugar are dissolved, then let cool. While cooling, julienne green apple into small sticks and place in a clean mason jar with cinnamon stick and mixed peppercorns. Pour the pickling liquid over the green apple, making sure as much is as submerged as possible. Place in fridge for a minimum of 3 days but a week is better.
Crispy Rice:
In a medium saucepan, combine rice, water and salt. Cook over low heat until water begins to boil, then place a lid on top and cook for 15 minutes. While rice is cooking, spray an 8"x12" rimmed sheet pan with cooking spray and set aside. Once rice is done cooking, spread evenly across the sheet pan. Spray the back of a spatula with cooking spray and press rice down firmly into pan, creating one tightly packed layer. Place in refrigerator for at least 2 hours, preferably 4 or more.
Bulgogi Beef:
Place beef in a bowl and add all remaining ingredients; gently massage ingredients into beef. Cover bowl with plastic wrap; place in refrigerator and let marinate for at least 30 minutes.
When ready to cook, heat cast iron or non-stick skillet/griddle to medium high heat. Pour beef onto surface and let cook for 1-2 minutes, then using a spatula, flip beef around to let it caramelized on other side. Due to the thinness of the beef, it will cook quickly. Set aside or refrigerate until ready to use.
Bibimbap Mayo:
Combine all ingredients in a bowl and whisk together until evenly mixed. Keep in fridge until ready to use.
To Finish/Assemble:
Heat griddle or cast-iron skillet to medium high heat and add a little butter/olive oil/avocado oil. In the sheet pan, cut the rice cake into 4 squares and gently lift out the first one. Add to the skillet and let cook for 3-5 minutes or until bottom is crispy - if your rice is holding together nicely, then feel free to carefully flip it to crisp up the other side for another 2-3 minutes. If it's not staying together, then just crisp up the bottom and remove from the skillet. Repeat this process with the remaining rice squares.
Spread all squares evenly with the Bibimbap mayo and then cut into bite size pieces. Place a little heap of bulgogi beef on each rice square and top the beef with a couple sticks of pickled apple. Refrigerate until ready to serve or eat immediately!
*Gochujang paste can carry a bit of a kick so check the spice level of the one you buy! These are generally available at most grocery stores these days but you can definitely find it at an Asian market. If you are very sensitive to heat, just use 1 tbsp of gochujang paste to start and taste the mayo to see if you can tolerate the full amount.
