Bibimbap Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain rice under cold water until the water runs nearly clear to remove excess starch. Drain. Combine rinsed rice, 2.25 cups water and 1/4 tsp salt in a rice cooker or a medium pot. If using a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and stir in 1 tsp sesame oil. Keep warm.

Prep

Peel and julienne the carrot (about 1 cup). Slice zucchini into thin half-moons or matchsticks (about 1 cup). Clean and slice mushrooms (1 cup). Trim bean sprouts. Wash spinach and roughly chop or leave leaves whole. Mince 3 cloves garlic and thinly slice scallions. Julienne cucumber if using.

Sauté Carrot

Heat 1 tsp vegetable oil in a skillet over medium heat. Add julienned carrots and a pinch of salt. Sauté until just tender, about 3–4 minutes. Add 1/2 tsp minced garlic during the last 30 seconds. Remove to a bowl and set aside.

Sauté Zucchini

Wipe the skillet, add 1 tsp vegetable oil, heat over medium. Add zucchini, a pinch of salt and sauté 2–3 minutes until softened but not mushy. Add a drizzle (1/4 tsp) sesame oil, toss, then remove to its bowl.

Sauté Mushrooms

In the same skillet, add 1 tsp vegetable oil if needed. Add mushrooms and 1/2 tsp soy sauce. Sauté 3–4 minutes until browned and liquid has evaporated. Add a pinch of black pepper and remove.

Blanch Bean Sprouts

Bring a small pot of water to a boil. Add bean sprouts and blanch 30–45 seconds until slightly tender. Drain and immediately plunge into cold water to stop cooking. Squeeze out excess water, then toss with 1/2 tsp sesame oil, 1/2 tsp soy sauce and a pinch of salt. Set aside.

Season Spinach

Blanch spinach in the same boiling water for 15–20 seconds until wilted. Drain and cold-shock in iced water. Squeeze out excess liquid, then mix with 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1/2 tsp minced garlic and a pinch of salt. Set aside.

Finish Toppings

Mix sliced scallions with 1/2 tsp soy sauce and a pinch of sugar if desired for a quick scallion garnish. Toast 1 tbsp sesame seeds in a dry pan until fragrant. Keep all vegetable components warm/separated for plating.

Marinate Beef

If using beef, combine 12 oz ground beef or thinly sliced ribeye with 1 tbsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1 minced garlic clove and a pinch of black pepper. Let sit 10–15 minutes while preparing vegetables.

Cook Beef

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 4–6 minutes for ground beef or 2–3 minutes per side for thin slices. Stir frequently to break up ground beef. Remove from heat and keep warm.

Mix Sauce

In a small bowl, whisk together 3 tbsp gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar or honey and 1 tsp water until smooth. Adjust sweetness or heat to taste (add more gochujang for heat or more sugar for sweetness). Set aside.

Fry Eggs

Heat 1 tsp cooking oil in a nonstick skillet over medium-high heat. Crack eggs and fry sunny-side up so yolks remain runny, about 2–3 minutes, or to your preferred doneness. Optionally baste with a little oil to help whites cook.

Assemble Bowls

Divide the cooked rice among 4 bowls (about 1/2 cup cooked rice per serving if adjusting; this recipe yields 4 servings). Arrange zucchini, carrots, mushrooms, bean sprouts, spinach, cucumber (if using), cooked beef (if using) and scallion garnish in separate sections on top of the rice to create a colorful ring. Place a fried egg in the center of each bowl. Drizzle a little toasted sesame oil (about 1/4 tsp) and sprinkle toasted sesame seeds over each bowl. Serve gochujang sauce on the side or spoon a tablespoon over each bowl. Mix everything together before eating so rice is coated with sauce and yolk.