Korean Bibimbap
A vibrant and nutritious Korean rice bowl featuring a colorful array of seasoned vegetables, tender beef, and a spicy-sweet gochujang sauce.
Ingredients
- •4 cups cooked short-grain white rice
- •1 lb (450g) beef sirloin or ribeye, thinly sliced
- •2 cups fresh baby spinach
- •1 large carrot, julienned
- •1 medium zucchini, julienned
- •8 oz (225g) shiitake mushrooms, sliced
- •4 large eggs
- •2 tablespoons soy sauce
- •1 tablespoon sesame oil
- •1 tablespoon brown sugar
- •2 cloves garlic, minced
- •4 tablespoons gochujang (Korean red chili paste)
- •1 tablespoon toasted sesame seeds
- •2 tablespoons vegetable oil for frying
Instructions
- 1
In a small bowl, mix the sliced beef with soy sauce, half the minced garlic, half the sesame oil, and brown sugar; let it marinate for 15 minutes.
- 2
Blanch the spinach in boiling water for 30 seconds, drain, squeeze out excess moisture, and toss with a pinch of salt and a drop of sesame oil.
- 3
Sauté the carrots, zucchini, and mushrooms separately in a pan with a little vegetable oil and a pinch of salt until tender-crisp, then set aside.
- 4
In the same pan, cook the marinated beef over medium-high heat until browned and fully cooked through.
- 5
Fry the eggs sunny-side up, keeping the yolks runny.
- 6
To assemble, divide the hot cooked rice into four bowls.
- 7
Arrange the sautéed vegetables and beef neatly on top of the rice in separate sections.
- 8
Place a fried egg in the center of each bowl and top with a dollop of gochujang and a sprinkle of toasted sesame seeds.
- 9
Mix everything thoroughly with a spoon before eating to ensure every bite is coated in the spicy sauce.
💡 Chef tips
- For a crunchier texture, cook the rice in a stone bowl or a cast-iron skillet over medium heat for a few minutes until the bottom layer becomes crispy.
- You can substitute the beef with firm tofu slices or extra mushrooms to make this dish pareve.
- Prepare the vegetables and marinate the meat ahead of time to make the final assembly quick and easy for a weeknight dinner.
✅ How it should turn out
The finished dish is a beautiful mosaic of textures and colors, offering a perfect balance of savory beef, fresh crunch from the vegetables, and a spicy, umami-rich finish from the gochujang.