Name: Bibimbap
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups Short-grain white rice; 0.5 lb Lean beef sirloin, thinly sliced; 1 bunch Fresh spinach; 7 oz Soybean sprouts; 5 large Shiitake mushrooms, sliced; 1 medium Zucchini, julienned; 1 large Carrot, julienned; 4 pieces Large eggs; 3 tbsp Gochujang (Korean chili paste); 2 tbsp Toasted sesame oil; 2 tbsp Soy sauce; 1 tbsp Minced garlic

Main Dishes

Bibimbap

Experience a symphony of flavors and textures with this vibrant Korean classic. A bed of fluffy rice topped with seasoned sautéed vegetables, tender marinated beef, and a signature spicy-sweet sauce, all crowned with a perfect fried egg.

Prep

30m

Cook

20m

Serves

Calories

550kcal

Qty	Ingredient
2 cups 400 g	Short-grain white rice
0.5 lb 225 g	Lean beef sirloin, thinly sliced
1 bunch 250 g	Fresh spinach
7 oz 200 g	Soybean sprouts
5 large 100 g	Shiitake mushrooms, sliced
1 medium 200 g	Zucchini, julienned
1 large 100 g	Carrot, julienned
4 pieces 4 units	Large eggs
3 tbsp 45 ml	Gochujang (Korean chili paste)
2 tbsp 30 ml	Toasted sesame oil
2 tbsp 30 ml	Soy sauce
1 tbsp 15 g	Minced garlic

2 Method

Step 1. Rinse and cook the white rice in a rice cooker or stovetop until fluffy. While the rice cooks, marinate the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 1 teaspoon of sesame oil for 15 minutes.

Step 2. Blanch the spinach and soybean sprouts separately in boiling water for about 1-2 minutes. Drain, squeeze out excess water, and toss with a touch of sesame oil, minced garlic, and a pinch of salt.

Step 3. Heat a pan over medium-high heat with a little oil. Sauté the julienned carrots, zucchini, and mushrooms separately, seasoning each lightly with salt, until they are just tender. Set them aside on a plate.

Step 4. In the same pan, increase heat to high and cook the marinated beef until browned and fully cooked through.

Step 5. Whisk together the sauce ingredients: 3 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon sugar, 1 tablespoon water, and 1 teaspoon toasted sesame seeds.

Step 6. Fry the eggs sunny-side up, ensuring the yolk remains runny.

Step 7. Assembly: Place a generous portion of rice in a large bowl. Arrange the sautéed vegetables and beef in separate sections on top of the rice. Place the fried egg in the center. Serve with the gochujang sauce on the side or directly on top for mixing.

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For an authentic crunchy bottom, use a stone bowl (Dolsot) coated with sesame oil and heat it on the stove until the rice crackles.
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To save time, use a mandoline for perfectly uniform julienned carrots and zucchini.
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The secret to a great bibimbap is seasoning each vegetable individually to build layers of flavor.
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You can substitute the beef with tofu or tempeh for a delicious vegetarian version.

? FAQ

How do I eat Bibimbap properly?

The word 'Bibim' means mixing and 'bap' means rice. Use a spoon to thoroughly mix all the ingredients, the sauce, and the egg yolk together before eating.

Can I make this ahead of time?

Yes! You can prep and cook all the vegetables and beef in advance and store them in the fridge. Just reheat and assemble when ready.

Is Gochujang very spicy?

It has a kick, but it is also quite sweet and savory. If you are sensitive to heat, start with a small amount of sauce and add more to taste.

What kind of rice is best?

Short-grain or medium-grain Korean/Japanese white rice is best as it is slightly sticky and holds the sauce well.