Vietnamese-style Bibimbap

Ingredients

While the Korean Bibimbap traditionally uses gochujang sauce and kimchi, our Vietnamese-style Bibimbap incorporates Vietnamese flavors and ingredients. We replace gochujang with a tangy fish sauce-based dressing and add Vietnamese herbs and pickled vegetables for a unique twist. This adaptation brings a refreshing and aromatic touch to the dish. We alse have the original recipe for Bibimbap, so you can check it out.

• 2 cups (470ml) cooked jasmine rice 2 cups (470ml) cooked jasmine rice
• 200g (7oz) beef, thinly sliced 200g (7oz) beef, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 4-5 lettuce leaves, torn into bite-sized pieces 4-5 lettuce leaves, torn into bite-sized pieces
• 4-5 sprigs of fresh mint 4-5 sprigs of fresh mint
• 4-5 sprigs of fresh cilantro 4-5 sprigs of fresh cilantro
• 2 tablespoons pickled daikon and carrot (do chua) 2 tablespoons pickled daikon and carrot (do chua)
• 2 tablespoons roasted peanuts, crushed 2 tablespoons roasted peanuts, crushed
• 2 tablespoons fried shallots 2 tablespoons fried shallots
• Lime wedges, for serving Lime wedges, for serving
• For the marinade: For the marinade:
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• For the dressing: For the dressing:
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 clove garlic, minced 1 clove garlic, minced
• 1 Thai chili, minced (optional) 1 Thai chili, minced (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 22g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the beef with the marinade ingredients. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 3-4 minutes. Set aside.
3. 3.
   In a small bowl, whisk together the dressing ingredients until the sugar is dissolved. Set aside.
4. 4.
   Divide the cooked rice among serving bowls.
5. 5.
   Arrange the cooked beef, carrot, cucumber, bean sprouts, lettuce, mint, cilantro, pickled daikon and carrot, crushed peanuts, and fried shallots on top of the rice.
6. 6.
   Drizzle the dressing over the ingredients.
7. 7.
   Serve the Vietnamese-style Bibimbap with lime wedges on the side.

Treat your ingredients with care...

• Beef — For a tender and flavorful result, thinly slice the beef against the grain.
• Pickled daikon and carrot (do chua) — You can make your own by pickling julienned daikon and carrot in a mixture of rice vinegar, sugar, and salt for at least 1 hour.

Tips & Tricks

• To add extra crunch, lightly toast the peanuts before crushing them.
• Customize your Vietnamese-style Bibimbap by adding other vegetables such as sliced bell peppers or blanched spinach.
• Adjust the spiciness of the dressing by adding more or less Thai chili.
• For a vegetarian version, substitute the beef with tofu or tempeh.
• Make sure to mix all the ingredients well before eating to distribute the flavors evenly.

Serving advice

Serve the Vietnamese-style Bibimbap with lime wedges on the side. Squeeze the lime juice over the bowl just before eating to add a refreshing citrusy flavor.

Presentation advice

To make the dish visually appealing, arrange the ingredients in separate sections on top of the rice, creating a colorful and vibrant presentation. Drizzle the dressing over the top for a finishing touch.