Korean Beef Bibimbap Recipe

Marinate beef

In a bowl combine 3 tbs soy sauce, 1 tbs brown sugar, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic, sliced green onion and 1/4 tsp black pepper. Add the thinly sliced beef and toss to coat. Marinate at least 15 minutes, up to 1 hour in the fridge.

Cook beef

Heat 1 tbs neutral oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Remove beef from marinade, letting excess drip off. Add beef in a single layer (work in 2 batches if needed) and sear 1–2 minutes per side until browned but still tender. Transfer cooked beef to a plate and loosely cover.

Prepare rice

If not already done, cook short-grain rice and let cool slightly so grains are separate. Spread 2 cups cooked rice on a plate and break up any clumps with a fork.

Fry rice for crisp

In the same skillet (wipe out excess oil but keep some browned bits), heat 1 tbs sesame oil and 1 tbs neutral oil over medium-high. Add the rice, pressing down lightly into an even layer. Let cook undisturbed 4–6 minutes until a golden crust forms on the bottom. Stir or flip sections to form more crust and cook another 2–3 minutes until desired crispness. Season with 1/4 tsp salt. Transfer crispy rice to serving bowls, keeping crusty pieces on top.

Sauté mushrooms

Heat a small skillet over medium-high and add 1 tsp sesame oil. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 4–5 minutes. Add 1 tbs soy sauce, 1 tsp mirin, 1/2 tsp grated ginger and 1/2 tsp minced garlic. Cook another 1–2 minutes until sauce reduces slightly. Remove from heat and stir in 1 tbsp sliced scallions and 1/2 tsp toasted sesame seeds.

Whisk together 2 tbs gochujang, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp honey and 1 tsp water in a small bowl until smooth. Taste and adjust sweetness or vinegar to balance heat. Set aside at room temperature.

Prepare vegetables

Quick-pickle the cucumber by tossing the 1/2 cup cucumber with 1 tsp rice vinegar and a pinch of salt; set aside 5 minutes. Blanch spinach and bean sprouts in boiling water 30–45 seconds, then plunge into ice water, squeeze out excess water, and season each lightly with a pinch of salt and a drop of sesame oil. Keep julienned carrot and chopped kimchi ready.

Fry eggs

Heat 1 tsp neutral oil in a nonstick skillet over medium-high. Crack eggs and fry sunny-side up until the whites are set but yolks remain runny, 2–3 minutes. For slightly set yolks, cover pan for 20–30 seconds. Season eggs with a pinch of salt.

Assemble bibimbap

Divide crispy rice between 2 bowls. Arrange cooked beef, soy-ginger mushrooms, kimchi, pickled cucumber, carrots, blanched spinach and bean sprouts in separate sections over the rice. Place a fried egg in the center of each bowl. Drizzle each bowl with 1–2 tbs of the gochujang sauce (serve extra on the side). Sprinkle toasted sesame seeds and sliced scallions over the top.

Serve

Serve immediately so the egg yolk mixes with the hot rice and toppings. Provide extra gochujang and kimchi at the table.