Classic Bibimbap
Tradicionalno jelo · Korean
A traditional Korean mixed rice dish featuring a colorful array of seasoned vegetables, marinated beef, a fried egg, and gochujang sauce, all served over steamed rice.
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Sastojci
- Short-grain white rice4 cups cooked
- Beef sirloin or ribeye1 lb
- Soy sauce1/4 cup
- Sesame oil4 tbsp
- Garlic, minced4 cloves
- Sugar2 tbsp
- Spinach10 oz
- Bean sprouts10 oz
- Carrots2 medium
- Shiitake mushrooms8 oz
- Zucchini1 medium
- Eggs4 large
- Gochujang (Korean chili paste)4 tbsp
- Toasted sesame seeds2 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil4 tbsp
Koraci
- 1
Cook the rice according to package directions.
- 2
Marinate the beef: Slice beef thinly against the grain. In a bowl, combine soy sauce, 2 tbsp sesame oil, minced garlic, sugar, and black pepper. Add beef and marinate for at least 30 minutes.
- 3
Prepare the vegetables: Blanch spinach and season with salt, 1 tbsp sesame oil, and minced garlic. Blanch bean sprouts and season with salt, 1 tbsp sesame oil, and minced garlic. Julienne carrots and sauté in vegetable oil until tender-crisp, season with salt. Slice shiitake mushrooms and sauté until tender, season with salt. Julienne zucchini and sauté until tender-crisp, season with salt.
- 4
Fry the eggs: Heat 1 tsp vegetable oil in a non-stick skillet over medium heat. Fry eggs sunny-side up until whites are set but yolks are still runny.
- 5
Assemble the bibimbap: Divide the cooked rice among four bowls. Artfully arrange portions of the prepared beef and vegetables on top of the rice. Place a fried egg in the center of each bowl. Serve immediately with gochujang and toasted sesame seeds on the side.
