Korean Beef Bibimbap

Korean Beef Bibimbap
Korean Beef Bibimbap is a colorful delight featuring marinated beef, assorted vegetables, and sunny-side-up eggs atop a bed of steaming rice. The beef marinade, a blend of soy sauce, sesame oil, garlic, and ginger, infuses the dish with rich flavor. This dish, marrying tradition with modern flair, beckons diners to experience the essence of Korean cuisine in a single bowl.

Approx times: Prep: 30 min - Marinating: 30 min - Cook: 20 min
Ingredients
Serves 4
Beef
  • 1 lb. beef sirloin, thin sliced
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons vegetable oil
Bibimbap Bowls
  • 4 cups cooked, short-grain rice
  • 1 cup spinach
  • 1 cup carrots
  • 1 cup bean sprouts
  • 1 cup mushrooms
  • 4 eggs
  • 4 tbsp gochujang (Korean chili paste)
  • 4 teaspoons sesame seeds
  • 4 teaspoons sesame oil
  • Salt and pepper to taste
Directions
  • In a mixing bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger until well combined. Add the beef, ensuring all slices are evenly coated.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  • Rinse the spinach thoroughly and blanch it in boiling water for about 1 minute until wilted. Immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, squeeze out excess water and season lightly with salt.
  • Blanch the bean sprouts in boiling water for 2-3 minutes until tender but still crisp. Drain and season with salt.
  • Julienne the carrots into thin matchsticks. Sauté in a skillet with a bit of oil until tender yet still crisp. Season with salt and pepper.
  • Slice the mushrooms thinly and sauté them in a skillet with a bit of oil until they release their moisture and turn golden brown. Season with salt and pepper.
  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add the beef slices in a single layer and cook for 2-3 minutes on each side until browned and cooked through. You may need to work in batches to avoid overcrowding the pan.
  • Once cooked, transfer the beef to a plate and set aside.
  • In the same skillet, add a bit more oil if needed.
  • Crack the eggs into the skillet and fry them sunny-side up or to your desired doneness. Season lightly with salt and pepper.
  • Divide the cooked rice evenly among four large bowls.
  • Arrange portions of the cooked vegetables and beef on top of the rice in each bowl, creating a visually appealing arrangement with each component in its own section.
  • Top each bowl with a fried egg placed in the center.
  • Serve the bibimbap bowls immediately, accompanied by individual servings of Korean chili paste for diners to add according to their preferred spice level.
  • Garnish each bowl with a sprinkle of sesame seeds and a drizzle of sesame oil.