Authentic Korean Bibimbap
A classic bowl of warm white rice topped with sautéed vegetables, beef, a fried egg, and a spicy gochujang sauce.
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Ingredients
- 2 cups Short-grain white rice
- 200 grams Lean ground beef or ribeye strips
- 200 grams Fresh spinach
- 150 grams Soybean sprouts
- 1 piece Large carrot, julienned
- 5 pieces Shiitake mushrooms, sliced
- 3 tablespoons Gochujang (Korean red chili paste)
- 2 tablespoons Toasted sesame oil
- 1 tablespoon Soy sauce
- 2 cloves Garlic, minced
- 2 pieces Eggs
- 1 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
Wash and cook the rice in a rice cooker or pot until fluffy; keep warm.
- 2
Blanch the spinach and soybean sprouts in boiling water separately for 1 minute, then rinse in cold water, squeeze dry, and season with a splash of sesame oil and salt.
- 3
Marinate the beef with soy sauce, one minced garlic clove, and a teaspoon of sugar for 15 minutes, then sauté in a hot pan until fully cooked.
- 4
Stir-fry the julienned carrots and sliced shiitake mushrooms separately in a lightly oiled pan with a pinch of salt until softened.
- 5
Prepare the bibimbap sauce by mixing the gochujang, one tablespoon of sesame oil, one teaspoon of sugar, and one tablespoon of water until smooth.
- 6
Fry the eggs sunny-side up, keeping the yolks runny for a rich texture when mixed.
- 7
Place a generous serving of rice in a large bowl and arrange the prepared vegetables and beef in colorful sections on top.
- 8
Place the fried egg in the center, add a dollop of the gochujang sauce, and sprinkle with sesame seeds before serving.
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