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Nicki Sizemore

Bibimbap Beef Bowls in the Slow Cooker

Nicki Sizemore
Meat

Yield: 6 servings

Prep Time: 20 minutes. Slow cooker time: 8-9 hours on low or 5-6 hours on high

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Description

Bibimbap is a Korean rice bowl often containing vegetables, sliced meat, and an egg, which are traditionally cooked in a hot stone bowl and served with gochujang, a spicy sauce. It’s one of my favorite meals ever. Luckily I can re-create the same flavors in my own home kitchen, and this dish has become one of my most-asked-for recipes by friends. Instead of using thinly sliced steak, I use boneless short ribs, which are braised until succulent in a sauce flavored with gochujang (see more information on page 9), tamari or soy sauce, garlic, and ginger. The tender meat is served over rice with garlicky bok choy, sesame carrots, store-bought kimchi, and a fried egg (optional). A drizzle of the spicy braising sauce ties everything together (the sauce has a serious kick on its own, but it mellows when tossed with the other components). You’ll need an oval 6- to 7-quart slow cooker for this recipe. Find video instruction for this recipe in Slow Cooker Made Fresh

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    January 1, 1970

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    Author Placeholder

    January 1, 1970

    Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.

    Author Placeholder

    January 1, 1970

    Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.

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