Description
This Korean Bibimbap (rice bowl with beef) is a colorful, balanced dish featuring fluffy rice, seasoned vegetables, marinated beef, and a spicy-sweet gochujang sauce—all topped with a sunny-side-up egg. It’s a beloved Korean meal that’s customizable, deeply flavorful, and perfect for a nourishing lunch or dinner.
Ingredients
Units
Scale
- For the beef:
- 1/2 lb thinly sliced beef (sirloin, ribeye, or bulgogi cut)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- For the vegetables:
- 1 cup spinach (blanched and squeezed dry)
- 1 small carrot, julienned
- 1/2 zucchini, julienned
- 1/2 cup bean sprouts
- 4–5 shiitake mushrooms, sliced
- 1 teaspoon sesame oil (for each vegetable)
- Salt to taste
- For the gochujang sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic
- For serving:
- 2 cups cooked short-grain white rice
- 2 eggs, fried sunny-side-up
- Sesame seeds and chopped green onions (optional)
Instructions
- Marinate the beef: Combine soy sauce, sesame oil, sugar, garlic, and ginger. Add beef, mix, and marinate for at least 15 minutes.
- Prepare the vegetables:
- Sauté each vegetable (carrots, zucchini, mushrooms) separately in a little sesame oil and salt.
- Blanch spinach and bean sprouts briefly, then season with sesame oil and a pinch of salt.
- Cook the beef: In a hot pan, stir-fry marinated beef until browned and cooked through.
- Make the sauce: Mix all gochujang sauce ingredients in a small bowl until smooth.
- Assemble bowls: Place warm rice at the bottom. Arrange vegetables, beef, and fried egg on top.
- Drizzle with gochujang sauce. Garnish with sesame seeds and green onions if desired.
- Serve and mix everything together before eating.
Notes
- Use pre-cut bulgogi beef for convenience.
- Make it vegetarian by skipping beef and adding tofu or more veggies.
- Use a dolsot (stone bowl) for a crispy rice bottom.
- Adjust gochujang for spice level preference.
Nutrition
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 165mg
