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Korean Beef Bibimbap Recipe

Korean · Main course · 50 min total

A classic Korean rice bowl with marinated beef, sautéed vegetables, a fried egg, and spicy gochujang sauce, all mixed together for a flavorful and satisfying meal.

Ingredients

• 1 cup short-grain white rice
• 1 1/4 cups water
• 8 oz beef sirloin, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 cups spinach
• 1 carrot, julienned
• 1 zucchini, julienned
• 4 oz bean sprouts
• 4 eggs
• 4 tbsp gochujang (Korean chili paste)
• 1 tbsp toasted sesame seeds
• 1 tbsp sesame oil (for drizzling)

Instructions

1. Rinse rice and cook with water in a rice cooker or pot according to package directions.
2. In a bowl, mix beef with soy sauce, brown sugar, sesame oil, and garlic. Marinate for 15 minutes.
3. Heat vegetable oil in a skillet over medium-high heat. Cook beef until browned, about 3-4 minutes. Set aside.
4. Blanch spinach in boiling water for 30 seconds, drain, squeeze dry, and season with a pinch of salt and sesame oil.
5. In the same skillet, sauté carrot and zucchini separately with a little oil until tender, about 2 minutes each. Set aside.
6. Blanch bean sprouts in boiling water for 1 minute, drain, and season with salt and sesame oil.
7. Fry eggs sunny-side up in a non-stick pan with a little oil.
8. Divide rice among 4 bowls. Arrange beef, spinach, carrot, zucchini, bean sprouts, and an egg on top.
9. Serve with gochujang and sesame seeds on the side. Drizzle with sesame oil. Mix everything together before eating.

Tips

• For extra flavor, add a splash of rice vinegar to the rice.
• You can substitute beef with chicken or tofu.
• Store leftovers separately and reheat before serving.

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