Bibimbap topping Recipe

Name: Bibimbap topping
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200g beef sirloin, thinly sliced; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp sugar; 2 cloves garlic, minced; 2 cups spinach; 2 carrots, julienned; 2 zucchinis, julienned; 200g bean sprouts; 4 eggs; 2 tbsp vegetable oil; Salt to taste; Sesame seeds for garnish

Korean · Main course · 40 min total

Bibimbap topping recipe videos

A colorful and flavorful assortment of sautéed vegetables and protein, traditionally served over rice with gochujang sauce for a classic Korean bibimbap.

20
min prep

20
min cook

4
servings

450
kcal/serving

Ingredients

200g beef sirloin, thinly sliced
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar
2 cloves garlic, minced
2 cups spinach
2 carrots, julienned
2 zucchinis, julienned
200g bean sprouts
4 eggs
2 tbsp vegetable oil
Salt to taste
Sesame seeds for garnish

Instructions

Marinate beef: mix soy sauce, sesame oil, sugar, and garlic. Add beef, toss, and set aside for 15 minutes.
Blanch spinach in boiling water for 30 seconds, drain, squeeze dry, and season with a pinch of salt and sesame oil.
Sauté carrots in 1 tsp vegetable oil over medium heat for 2 minutes, season with salt. Repeat with zucchini.
Blanch bean sprouts in boiling water for 1 minute, drain, and season with salt and sesame oil.
Cook marinated beef in a skillet over high heat until browned, about 3 minutes.
Fry eggs sunny-side up in 1 tbsp vegetable oil until whites are set but yolk is runny.
Arrange all toppings over a bowl of steamed rice, top with egg, and serve with gochujang sauce.

Tips

For a vegetarian version, substitute beef with tofu or mushrooms.
Store leftover toppings separately in the fridge for up to 3 days.
Add a spoonful of gochujang (Korean chili paste) mixed with sesame oil for the classic sauce.

More about Bibimbap topping →

AI estimate may be inaccurate · Terms