Korean Bibimbap
A colorful Korean rice bowl with seasoned vegetables, savory beef, kimchi, gochujang sauce, and a fried egg.
Equipment
- Rice cooker or saucepan
- Large skillet
- Small mixing bowl
- Tongs
- Nonstick skillet
Ingredients
Bibimbap Bowls
- 4 cups cooked short-grain white rice hot
- 8 oz thinly sliced beef sirloin or ribeye
- 1 tbsp soy sauce for the beef
- 1 tsp brown sugar for the beef
- 2 tsp toasted sesame oil divided
- 2 cloves garlic minced
- 5 oz baby spinach
- 8 oz bean sprouts rinsed
- 2 medium carrots cut into matchsticks
- 1 medium zucchini cut into matchsticks
- 4 oz shiitake mushrooms sliced
- 2 tbsp neutral oil divided, plus more if needed
- 4 large eggs
- 1/2 cup kimchi chopped, for serving
- 1 tbsp toasted sesame seeds for serving
Gochujang Sauce
- 1/4 cup gochujang
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp honey or sugar
- 1 tbsp water plus more to thin
Instructions
Make the sauce and beef:
- Stir the gochujang, rice vinegar, sesame oil, honey, and water together in a small bowl until smooth.
- Toss the sliced beef with the soy sauce, brown sugar, 1 teaspoon sesame oil, and minced garlic.
- Heat a large skillet over medium-high heat and cook the beef for 3 to 4 minutes, until browned and just cooked through.
- Transfer the beef to a plate and keep warm.
Cook the vegetables:
- Add a little neutral oil to the skillet and quickly saute the carrots with a pinch of salt until just tender, then transfer to a plate.
- Repeat with the zucchini and mushrooms, cooking each topping separately so the vegetables keep their color and texture.
- Wilt the spinach in the same skillet, then season it with the remaining 1 teaspoon sesame oil.
- Blanch or saute the bean sprouts for 2 minutes, then season lightly with salt.
Assemble the bowls:
- Divide the hot rice among four bowls.
- Arrange the beef, spinach, bean sprouts, carrots, zucchini, mushrooms, and kimchi in separate sections over the rice.
- Fry the eggs sunny-side up in a nonstick skillet.
- Place one egg in the center of each bowl, spoon gochujang sauce over the top, and sprinkle with sesame seeds.
- Serve immediately and mix well before eating.
Notes
- Cook each vegetable separately for the prettiest bowl and best texture.
- For a vegetarian version, skip the beef and add extra mushrooms or crisp tofu.
- Adjust the gochujang sauce with more water for a thinner drizzle or more honey for a slightly sweeter sauce.
Nutrition
Calories: 610kcalCarbohydrates: 72gProtein: 29gFat: 23gSaturated Fat: 6gCholesterol: 225mgSodium: 980mgFiber: 6gSugar: 12g