Traditional Korean Bibimbap
Traditional dish · Korean
A classic Korean mixed rice dish featuring a vibrant array of seasoned vegetables, marinated beef, a fried egg, and gochujang sauce, all served over steamed rice.
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Ingredients
- Short-grain white rice4 cups cooked
- Beef sirloin or ribeye1 lb
- Soy sauce4 tbsp
- Sesame oil4 tbsp
- Garlic4 cloves, minced
- Sugar2 tbsp
- Spinach10 oz
- Bean sprouts10 oz
- Carrots2 medium
- Zucchini1 medium
- Shiitake mushrooms4 oz
- Eggs4 large
- Gochujang (Korean chili paste)4 tbsp
- Rice vinegar2 tbsp
- Toasted sesame seeds2 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oilfor cooking
Steps
- 1
Marinate the beef: Slice beef thinly and marinate with 2 tbsp soy sauce, 1 tbsp sesame oil, minced garlic, 1 tbsp sugar, salt, and pepper for at least 30 minutes.
- 2
Prepare the vegetables: Blanch spinach and bean sprouts separately. Squeeze out excess water and season with a little salt, minced garlic, and sesame oil. Julienne carrots and zucchini. Sauté carrots and zucchini separately until tender-crisp, seasoning lightly. Sauté sliced shiitake mushrooms with a little soy sauce and sugar.
- 3
Cook the rice: Prepare steamed short-grain rice.
- 4
Fry the eggs: Fry eggs sunny-side up or over easy.
- 5
Assemble the bibimbap: Divide the cooked rice among 4 serving bowls. Arrange the marinated beef and prepared vegetables attractively over the rice. Top each bowl with a fried egg.
- 6
Make the sauce: Mix gochujang, remaining soy sauce, remaining sugar, rice vinegar, and a drizzle of sesame oil.
- 7
Serve: Serve immediately with the gochujang sauce on the side or mixed in.
