Bibimbap

A vibrant Korean rice bowl topped with an array of sauteed vegetables, a fried egg, and spicy gochujang sauce, all mixed together at the table for a harmony of flavors, textures, and colors.

Ingredients

• 4 cups cooked short-grain white rice, warm
• ½ lb beef sirloin, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• 2 cups fresh spinach
• 1 large carrot, julienned
• 1 medium zucchini, julienned
• 4 oz bean sprouts
• 4 oz shiitake mushrooms, sliced
• ½ cup kimchi
• 4 large eggs
• 2 tbsp vegetable oil
• 2 tsp sesame oil
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp sesame seeds

Method

1. Marinate the sliced beef with soy sauce, 1 tsp sesame oil, and garlic for 10 minutes. Mix the gochujang sauce: combine gochujang, sesame oil, rice vinegar, and sugar. Set aside.
2. Prepare each vegetable separately. Blanch spinach for 30 seconds, drain, squeeze dry, and season with a pinch of salt and a drizzle of sesame oil. Blanch bean sprouts for 1 minute and season the same way.
3. In a skillet with a little oil over medium-high heat, saute the carrots for 2 minutes. Remove. Saute the zucchini for 2 minutes. Remove. Saute the mushrooms for 3 minutes until golden. Remove each to separate piles.
4. In the same pan, cook the marinated beef over high heat for 2-3 minutes until browned and just cooked through. Set aside.
5. Fry the eggs sunny-side up in a little oil until the whites are set but the yolks are still runny, about 2-3 minutes each.
6. Divide warm rice among 4 bowls. Arrange the vegetables, beef, and kimchi in neat sections on top of the rice. Place a fried egg in the center of each bowl. Sprinkle with sesame seeds.
7. Serve with gochujang sauce on the side. At the table, add the sauce and mix everything together vigorously before eating.

Chef's note: For dolsot bibimbap (stone pot version), heat a stone bowl with sesame oil, add rice and toppings, and let it cook until a crispy rice crust forms on the bottom. This is easily made vegetarian by omitting the beef.

Nutrition per serving

More Korean recipes

• Bulgogi
• Kimchi Jjigae
• Korean Fried Chicken
• Japchae