Bibimbap
비빔밥
Warm rice topped with seasoned vegetables, marinated beef, and a fried egg, mixed together with a spicy gochujang sauce.
Serves 4
Prep 40 min
Cook 20 min
Ingredients
- 4 cups cooked short-grain rice, warm
- 1/2 lb thinly sliced beef, such as sirloin or ribeye
- 2 tablespoons soy sauce, for the beef
- 1 tablespoon sugar, for the beef
- 1 tablespoon sesame oil, for the beef
- 2 cloves garlic, minced, for the beef
- 1 carrot, cut into thin matchsticks
- 1 zucchini, cut into thin matchsticks
- 8 oz soybean sprouts
- 6 oz fresh spinach
- 4 shiitake mushrooms, thinly sliced
- 2 tablespoons vegetable oil, for cooking
- 1 teaspoon salt, for seasoning the vegetables
- 2 teaspoons sesame oil, for seasoning the vegetables
- 4 eggs
- 4 tablespoons gochujang, for the sauce
- 1 tablespoon sesame oil, for the sauce
- 1 tablespoon sugar, for the sauce
- 1 tablespoon water, for the sauce
- 1 tablespoon toasted sesame seeds
Steps
Step 1. Mix the beef with the soy sauce, sugar, 1 tablespoon sesame oil, and garlic. Let it marinate for 15 minutes.
Step 2. Cook the soybean sprouts in a covered pot with a little water for 5 minutes, then drain. Season with a pinch of the salt and 1 teaspoon of the sesame oil.
Step 3. Blanch the spinach in boiling water for 30 seconds, rinse in cold water, and squeeze dry. Season with a pinch of salt and the remaining sesame oil.
Step 4. Stir-fry the carrot, zucchini, and mushrooms in the vegetable oil, one at a time, for 2 to 3 minutes each, with a pinch of salt.
Step 5. Cook the beef in a hot skillet for 3 to 4 minutes, until browned and cooked through.
Step 6. Fry the eggs, cooking the whites until completely set. Cook the yolks longer if you prefer them firm.
Step 7. Stir the gochujang, sesame oil, sugar, and water together to make the sauce.
Step 8. Divide the rice among 4 bowls. Arrange the vegetables and beef on top, add a fried egg, and sprinkle with sesame seeds. Serve with the sauce and mix everything together before eating.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.