Chadol Doenjang Bibimbap
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 5
About this dish
The seasoning comes from brisket stir-fried in doenjang, Korean fermented soybean paste, rather than from the usual chili paste.
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Let the slices sit untouched for about 30 seconds so the fat renders before the paste is added, then keep turning so the doenjang does not catch and burn.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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