Description
Bibimbap is a classic Korean rice dish topped with a variety of seasoned vegetables, protein, a fried or raw egg, and a gochujang-based sauce, all mixed together for a perfect balance of flavors and textures.
Ingredients
Units
Scale
- 2 cups rice, cooked (I recommend Japanese short-grain or medium grain rice for the most authentic experience!)
- 1/2 lb thinly sliced beef (ribeye or sirloin, can also substitute for ground beef)
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp sugar (substitute for honey)
- 1 clove garlic, minced
Gochujang-Based Sauce:
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp water
- 1 tsp sugar (substitute for honey)
- 1 tsp roasted sesame seeds
Vegetable Toppings:
- 3/4 cup carrots, julienned
- 1 1/2 cup spinach (blanched and squeezed dry)
- 1 cup bean sprouts (blanched)
- 3/4 cup shiitake mushrooms, sliced
- 1/2 tsp salt
- 1 tbsp toasted sesame oil
- 1 tsp roasted sesame seeds (garnish)
Other Toppings:
- 2 eggs (fried)
- Additional gochujang (Korean red pepper paste)
- 1 sheet roasted seaweed, cut into strips
Instructions
- In a bowl, mix the sliced beef with soy sauce, toasted sesame oil, sugar, and minced garlic. Let it marinate for 15 minutes.
- Heat a pan over medium heat and cook the beef until fully browned. Set aside.
- Heat a little sesame oil in a pan over medium heat. Sauté carrots and mushrooms separately with a pinch of salt until tender.
- Season the blanched spinach and bean sprouts with a little sesame oil and sesame seeds.
- In a large serving bowl (or a hot stoneware bowl for extra crispiness), place a portion of warm rice at the bottom. Arrange the cooked beef and each vegetable neatly on top of the rice in sections. Add the fried egg in the center and optionally top with roasted seaweed strips and additional gochujang.
- Mix everything together before eating to combine all the flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4