This dinner salad is a light twist on the classic Korean Bibimbap. The soft egg yolks mix with the dressing to give a delicious flavor and velvety texture.
Korean bibimbap salad recipe
4 Eggland’s Best Extra Large eggs
1/4 cup lemon juice
3 tablespoons light soy sauce
1 tablespoon honey
1/4 cup dark sesame oil
2 tablespoons chili sauce (more or less to taste)
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
2 cups shredded romain lettuce
2 cups thinly sliced mixed vegetables (carrots, onions, red peppers, zucchini, or use your favorites)
1 cup bean sprouts
1/2 pound thinly-sliced ribeye steak
1 cup long grain white rice
Canola oil for cooking
Cook rice and 2 cups of water, covered for 20 minutes, and remove from heat.
In plastic zipper bag, add meat, garlic & ginger powders, and 1 tablespoon each of the soy sauce and chili sauce. Zip bag closed and shake to mix. Allow meat to marinate 15 minutes in the refrigerator.
In a storage container mix together lemon juice, soy sauce, honey, sesame oil, and chili paste. Shake vigerously to mix.
Place large non-stick fry pan over medium-high heat. Add 2 tablespoons cooking oil. Add meat to the pan, discarding excess marinade. Cook until meat is browned, approximately 6 minutes, turning about every 2 minutes. Remove from pan and set aside.
Reduce heat to medium. Add 2 tablespoons cooking oil to the same pan. Add mixed vegetables and cook until just softened, about 5 minutes, stirring occasionally and taking care not to let them brown. Remove from pan and set aside.
Carefully wipe pan clean and add 2 tablespoons of cooking oil over medium heat. Gently crack 4 eggs into their own quarter of the pan. Cook, covered, for 3 minutes. Remove eggs and reserve, being careful not to break the yolk.
To assemble, place 1/2 cup cooked rice in the center of each of 4 soup bowls. Spread lettuce around the rice. Spoon mixed vegetables and bean sprouts around the outside of the lettuce. Place meat on the rice and top with a fried egg. Shake the dressing well and drizzle 3 tablespoons onto each bowl.
Traditionally, the egg is cut up and mixed well with the rest of the ingredients.
Makes 4 servings
Serving size 1 Serving
Fat 28 g
Saturated Fat 10 g
Cholesterol 207 mg
Sodium 819 mg
Total Carbohydrate 51 g
Dietary Fiber 6 g
Protein 21 g