Korean Bibimbap
Bibimbap is a stunning and nutritious Korean rice bowl featuring a colorful array of sautéed vegetables and savory marinated meat. The final touch of spicy gochujang sauce brings everything together when mixed right at the table.
- Prep time: 22 minutes
- Cook time: 35 minutes
- Total time: 57 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: International
Ingredients
- 2 cups cooked short-grain white rice
- 1/2 pound thinly sliced beef ribeye
- 1 cup spinach, blanched
- 1 cup bean sprouts, blanched
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 shiitake mushroom, sliced
- 2 eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons gochujang paste
Instructions
- Marinate the beef in soy sauce and a little sesame oil for 20 minutes.
- Sauté the beef in a pan until browned and set aside.
- Quickly stir-fry the carrots, zucchini, and mushrooms separately with a pinch of salt.
- Season the blanched spinach and bean sprouts with sesame oil and salt.
- Assemble the bowls by placing rice at the bottom and arranging vegetables and beef on top.
- Fry the eggs sunny-side up and place one in the center of each bowl.
- Serve with a dollop of gochujang paste on the side.
- Mix everything thoroughly before eating.
Tips
- Arrange the vegetables in color-coordinated groups for an authentic presentation.
- Use a stone bowl if you have one to create a crispy rice layer at the bottom.
- Make sure all vegetables are seasoned individually before assembling.
Frequently Asked Questions
Is gochujang very spicy?
It has a moderate, sweet heat, but you can adjust the amount to your preference.
Can I make this vegan?
Yes, omit the beef and egg, or replace them with seasoned tofu and extra mushrooms.
What kind of rice should I use?
Short-grain white rice is standard, as it holds together well when mixed.