Korean Beef Bibimbap
This vibrant Korean beef bibimbap bowl combines the perfect balance of protein, vegetables, and carbohydrates in one satisfying meal. The word "bibimbap" literally translates to "mixed rice," representing how this colorful dish brings together seasoned beef, rainbow vegetables, and a perfectly fried egg atop a bed of steaming rice, all tied together with a spicy gochujang sauce.
Equipment
- Large Skillet
- Rice Cooker or Pot
- Mixing Bowls
Ingredients
For the Beef Marinade
- 1 pound beef sirloin or ribeye thinly sliced
- 3 tablespoons soy sauce low-sodium works well too
- 1 tablespoon sesame oil
- 2 teaspoons brown sugar or honey
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 green onions finely chopped
- 1 tablespoon sesame seeds toasted
For the Bibimbap Bowl
- 2 cups short-grain rice cooked
- 4 eggs
- 2 carrots julienned
- 1 cucumber julienned
- 2 cups spinach blanched
- 1 cup bean sprouts blanched
- 1 zucchini julienned and sautéed
- 1 cup shiitake mushrooms sliced and sautéed
- 4 tablespoons gochujang Korean red pepper paste
- 2 tablespoons sesame oil for serving
- kimchi for serving (optional)
Instructions
- Slice your beef against the grain into thin strips (freezing for 20 minutes first makes this easier). Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, chopped green onions, and sesame seeds in a bowl. Add the beef, toss to coat thoroughly, and let it marinate for at least 15 minutes while you prepare the other components.
- Rinse 2 cups of short-grain rice until the water runs clear. Cook according to package instructions or in a rice cooker. For extra authentic flavor, fold in 1 tablespoon of sesame oil into the hot rice just before serving.
- Prepare each vegetable component separately:
- Julienne carrots and cucumber into matchstick-sized pieces
- Blanch spinach for 30 seconds in boiling water, then shock in ice water, squeeze out excess moisture, and season with a pinch of salt and a few drops of sesame oil
- Blanch bean sprouts for 1 minute, drain, and season similarly to the spinach
- Sauté sliced zucchini in a bit of neutral oil until tender-crisp
- Sauté shiitake mushrooms until golden brown and tender - Heat a large skillet over medium-high heat. Add the marinated beef (discarding excess marinade) and stir-fry for 3-4 minutes until just cooked through with slightly caramelized edges. Remove from heat and set aside.
- In the same pan, add a small amount of oil and fry eggs sunny-side up until whites are set but yolks remain runny. The yolk creates a silky sauce when mixed with the other ingredients.
- Place a mound of warm rice in the center of each serving bowl. Arrange the cooked beef and prepared vegetables in separate sections around the rice, creating a colorful display. Top each bowl with a fried egg.
- Mix 4 tablespoons of gochujang with 1 tablespoon of sesame oil and 1 teaspoon of water to create a spicy sauce. Serve alongside or drizzle over your bibimbap. Encourage diners to mix everything thoroughly before eating—the name "bibimbap" literally means "mixed rice"!
Notes
- For dolsot bibimbap, serve in a heated stone bowl for crispy rice at the bottom.
- All components except the fried egg can be prepared 2-3 days in advance.
- Vegetarian option: Replace beef with firm tofu or tempeh marinated in the same sauce.
- For a lower carb option, substitute half or all of the white rice with cauliflower rice.
- Authentic bibimbap has each ingredient arranged separately before mixing.
- All components except the fried egg can be prepared 2-3 days in advance.
- Vegetarian option: Replace beef with firm tofu or tempeh marinated in the same sauce.
- For a lower carb option, substitute half or all of the white rice with cauliflower rice.
- Authentic bibimbap has each ingredient arranged separately before mixing.
Nutrition
Calories: 525kcalCarbohydrates: 56gProtein: 32gFat: 21gSaturated Fat: 7gCholesterol: 210mgSodium: 890mgPotassium: 740mgFiber: 6gSugar: 5gVitamin A: 6800IUVitamin C: 25mgIron: 4.2mg
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