Classic Bibimbap
Món truyền thống · 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.
Đánh giá công thức này
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Nguyên liệu
- 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
- Zucchini1 medium
- Shiitake mushrooms4 oz
- Eggs4 large
- Gochujang (Korean chili paste)4 tbsp
- Rice vinegar1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
Các bước
- 1
Marinate the beef: Slice beef thinly and mix with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp minced garlic, 1 tbsp sugar, and a pinch of black pepper. Marinate for at least 30 minutes.
- 2
Prepare the vegetables: Blanch spinach and season with 1 tsp soy sauce, 1 tsp sesame oil, and 1/2 tsp minced garlic. Blanch bean sprouts and season with 1 tsp sesame oil and salt. Julienne carrots and sauté in a lightly oiled pan until tender-crisp, season with salt. Julienne zucchini and sauté until tender-crisp, season with salt. Slice mushrooms and sauté until softened, season with salt.
- 3
Cook the rice: Prepare 4 cups of steamed short-grain white rice.
- 4
Fry the eggs: Fry 4 eggs sunny-side up, ensuring the yolks remain runny.
- 5
Assemble the bibimbap: Divide the cooked rice among 4 bowls. Arrange the prepared vegetables and marinated beef attractively over the rice. Top each bowl with a fried egg.
- 6
Make the sauce: Mix 4 tbsp gochujang, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp minced garlic. Adjust to taste.
- 7
Serve: Serve immediately with the gochujang sauce on the side or mixed into the bowl.
