Michael Pardus's bibimbap from Egg: A Culinary Exploration of the World's Most Versatile Ingredient by Michael Ruhlman

  • scallions
  • soy sauce
  • carrots
  • celery
  • fish sauce
  • fresh ginger
  • lettuce
  • rice vinegar
  • eggs
  • daikon radishes
  • jasmine rice
  • beef skirt steaks
  • gochujang
  • toasted sesame oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laurel21 on May 11, 2022

    Delicioso!

  • bwhip on April 29, 2017

    Really tasty! Fairly easy prep. Great flavor in the sauce, and the crispy fried egg is the perfect complement. The only thing I'll do differently next time is just cook the jasmine rice per the package instructions, as the author's recommended water amount was a little vague (and wound up being too little in my case). I learned an excellent technique (from another similar recipe) for cutting the flank steak super thin before marinating - freeze it for an hour before slicing. Worked perfectly!

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