Venison Bibimbap

Venison Bibimbap:


  • 1 # Venison, ground
  • 2 Cloves Garlic, chopped
  • 1/2 inch Ginger Knob, chopped
  • 1/2 C Soy Sauce
  • 1/4 C Sesame Oil

In a cast iron pan heat 4 tablespoons of oil. Add the ground venison and cook till almost done. Then add the garlic and ginger and continue to cook. Once the garlic is cooked, add the soy sauce and sesame oil. Cook the venison till the soy sauce has almost disappeared and a pan sauce has now formed. Set aside.

Gochujang Sauce:

  • 2TBS Gochujang
  • 1 TBS Sesame Oil
  • 1 TBS Sugar
  • 1 TBS Toasted Sesame Oil
  • 1 tsp. White Vinegar

Combine all the ingredients together in a bowl and mix throughly.


  • 2 cups White Rice, cooked
  • 1 cup Spinach, cooked
  • 1 large Carrot, julienned
  • 1/2 cup Shitake Mushrooms, sautéed
  • 1/2 cup Snow peas, sautéed
  • 2 Scallions, sliced on the bias
  • 1 Egg yolk, per serving

Putting it together:

If you have true Bibimbap bowls, preheat them in an oven at 425F for about 30 min. Once they are done, carefully add a serving of white rice to the bowl. (If you don't have Bibimbap Bowls, you can use regular bowls as well.) Then place all the ingredients in their own spot on top of the rice. Top with the raw egg yolk and finish with the Gochujang sauce and sprinkle with more sesame seeds!