Chadol Doenjang Bibimbap
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Chadol doenjang bibimbap combines 150 g thinly sliced beef brisket, 1 tbsp doenjang, 200 g assorted seasoned namul, 2 eggs, and 2 bowls cooked rice.
Read more
Cut the beef into 3 to 4 cm pieces and press away surface moisture. Spread it in one layer in a pan heated over medium-high heat and leave it untouched for about 30 seconds. When the fat begins to release and the edges brown, add the loosened doenjang and toss continuously for 2 to 3 minutes so the paste coats the slices without remaining on the pan. Separate the seasoned namul by type and gently press out any pooled liquid. Divide the rice, namul, and beef between two bowls, then place one fried egg on each. Break the yolk immediately before eating and mix until the doenjang-coated beef and vegetables are distributed through the rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 150 g thinly sliced beef brisket into 3 to 4 cm pieces and press away surface moisture.
Loosen 1 tbsp doenjang in a small bowl so it is ready to add to the pan.
- 2Control
Heat a pan well over medium-high heat and spread the brisket in a single layer without overlap.
Leave it untouched for about 30 seconds.
- 3Step
When the brisket releases fat and the edges turn brown, add the doenjang.
Toss constantly for 2-3 minutes, scraping lightly if needed, until the paste coats the meat without burning on the hot pan.
- 4Season
Separate the 200g assorted seasoned namul by type and check their moisture.
Gently press out any pooled liquid and shorten firm pieces as needed so the rice bowl does not become watery.
- 5Heat
Divide 2 bowls of cooked rice between two serving bowls, then add half of the namul and doenjang-coated beef to each.
Fry 2 eggs and place 1 egg on each bowl.
- 6Prep
Break the yolk immediately before eating.
Mix from the bottom of the bowl until the doenjang-coated beef and namul are distributed evenly through the rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 150 g brisket cut into 3 to 4 cm pieces and spread in one layer
- Finish cue
- Toss constantly for 2-3 minutes, scraping lightly if needed, until the paste coats the meat without burning on the hot pan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 5 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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