Beef Bibimbab Recipe

Cook rice

Rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice and 2 1/4 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Let rest covered 10 minutes. Fluff with a fork and stir in 1 tsp sesame oil if desired.

Prepare carrots

Heat 1/2 tsp neutral oil in a skillet over medium-high. Add julienned carrots and a pinch of salt. Sauté 2–3 minutes until tender-crisp. Remove to a bowl and set aside.

Prepare zucchini

In the same skillet, add another 1/2 tsp oil. Add julienned zucchini, a pinch of salt, and sauté 2–3 minutes until just softened. Remove to a separate bowl.

Cook mushrooms

Add 1/2 tsp oil to skillet and increase heat slightly. Add sliced mushrooms and 1/4 tsp salt. Sauté 3–4 minutes until browned and any liquid evaporates. Remove and keep separate.

Cook bean sprouts

Bring a small pot of water to a boil. Blanch bean sprouts 30–45 seconds, drain, then toss with 1/2 tsp sesame oil and a pinch of salt. Set aside.

Season spinach

Blanch spinach in the same boiling water 20–30 seconds, drain and squeeze out excess water. In a bowl, combine drained spinach, 1 minced garlic clove, 1/2 tsp soy (from the salt measurement), 1/2 tsp sesame oil and a pinch of salt. Toss and set aside.

Finish vegetables

Keep each vegetable in its own small bowl or sectioned plate so you can assemble the bibimbap with distinct colors and textures. Sprinkle 1 tsp toasted sesame seeds over the vegetable bowls or keep for final garnish.

Marinate beef

Thinly slice the beef against the grain if not pre-sliced. In a bowl combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, 2 minced garlic cloves, 1 tsp sesame oil and 1/4 tsp black pepper. Add beef, toss to coat, and let marinate 10–15 minutes.

Cook beef

Heat 1 tsp vegetable oil in a skillet or large pan over high heat until shimmering. Add marinated beef in a single layer and sear 2–3 minutes, stirring, until cooked through and browned. Remove from heat and keep warm.

Make bibimbap sauce

In a small bowl whisk together 3 tbsp gochujang, 1 tsp sesame oil, 1/2 tsp soy sauce, 1/2 tsp sugar and 1 tsp rice vinegar or water to loosen. Adjust heat/sweetness to taste. Set aside.

Fry eggs

Heat 1–2 tsp neutral oil in a nonstick skillet over medium-high. Crack eggs and fry sunny-side-up (or to your preferred doneness) until whites are set but yolks remain runny, 2–3 minutes for sunny-side. Season the egg whites lightly with a pinch of salt. One egg per serving (4 eggs for 4 servings).

Divide the cooked rice among 4 bowls, creating a slight well in the center of each bowl.

Arrange the prepared vegetables (carrot, zucchini, mushrooms, bean sprouts, spinach) in separate sections on top of the rice so colors are distinct. Place a portion of the cooked beef in one section.

Place a fried egg on top of each bowl in the center. Drizzle about 3/4–1 tbsp of the prepared gochujang sauce over each bowl (adjust to heat preference). Garnish with thinly sliced green onions, 1/8 tsp toasted sesame seeds and optional toasted seaweed strips.

To eat, mix everything thoroughly so the sauce and egg yolk coat the rice and ingredients. Serve immediately.