My favorite Korean dish is Bibimbap. Bibimbap is simple, delicious, healthy, and easy to make at home.
You can customize your bibimbap with whatever you have in your fridge, and my homemade bibimbap sauce will take your dish to the next level!
Today I am sharing a Korean Short Ribs Bibimbap recipe, but if you are vegetarian, feel free to use the same sauce but combining with other vegetarian side dishes.
I like to describe Bibimbap as a Korean version of a burrito bowl for those that never tried it before.
The toppings are endless, and there are so many variations. Other than the Korean Short Ribs, below are some of my favorite toppings for bibimbap.
This spicy and savory cucumber salad will be the ultimate hit at every summer picnic and gathering. The best part is – Spicy Korean Cucumber Salad only takes 10 minutes to prepare.
Spicy Korean Cucumber Salad – Oi Muchim is super refreshing, and you can also prepare it ahead of time and store it in the fridge for up to 3 days! I have it as a side dish for breakfast, lunch, and dinner.
Are you ready for a healthy, delicious, AND super EASY recipe to make at home?
Today I am showing you how to make one of the most popular Korean side dishes from my favorite Korean drama, “True Beauty,” Korean Bean Sprout Side Dish – Kongnamul Muchim.
It takes less than 15 minutes to make, and all you need is a big bowl of hot rice to enjoy with this tasty Korean Bean Sprout Side Dish.
We will be making two flavors today, one spicy and one savory; both are super addicting and refreshing!
Here are two types of healthy and delicious Korean Spinach Salad (Sigeumchi Namul) that take less than 10 minutes to make and can last in the fridge for a whole week!
We are making two flavors today, one spicy and one savory; both flavors taste good with everything and are super simple to make.
Make Sigeumchi Namul in bulk once a week, and you got vegetables ready to go for the rest of the week!
Do you want more EASY Korean Recipes? Here are some of my go-to recipes you will LOVE!
- 2 slices of Beef Short Ribs
- 4 cloves of Garlic chopped
- 2 tbsp of Soy Sauce
- 1 tsp Black pepper
- 1 tbsp of Brown Sugar
- 6 Shiitake Mushroom
- 2 cups of Spinach
- 1 cup of Bean Sprout
- 2 tbsp of Shredded Carrots
- 2 tbsp of Kimchi
- 2 tbsp of Cucumber Salad
- 2 tbsp of Sesame Oil
- 1 tsp of Salt
- 1 Egg
- Marinate Beef with chopped garlic, 2 tbsp of soy sauce, 1 tsp of fresh ground black pepper, 1 tbsp of brown sugar, and set it aside while you prepare the toppings
- Mix Korean Chili Paste, Sugar, Soy Sauce, Sesame Oil, Sesame Seeds, and Rice Vinegar
- Spinach: blanch spinach in boiling water for 30 seconds and remove and let it rest in an ice bath for 1 minute. Squeeze out all the excess water and drizzle sesame oil and lightly salt the spinach. Mix and set aside
- Bean Sprout: blanch in boiling water for 1-2 minutes, and rest in cold water for 1 minute. Squeeze out all the excess water and drizzle sesame oil and lightly salt the bean sprouts. Mix and set aside
- Turn the heat to medium-high and drizzle the oil in a pan. Add in beef short ribs and pan-fry it for 2-3 minutes on each side. Remove and set aside.
- Mushroom: Saute the mushroom in the beef sauce for 1-2 minutes and set aside.
- Egg: Fry a sunny egg side up with the leftover beef oil
- To put it all together, start with the rice, add all the toppings, top with fry egg, and serve with a side of sauce. ENJOY!