Korean Bibimbap
A bowl of seasoned rice topped with vibrant vegetables, a fried egg, and gochujang sauce that ties everything together. Every bite is different — warm, spicy, nutty, fresh.
Ingredients
- 300gshort grain rice
- 2eggs
- 150gbeef sirloin, thinly sliced
- 100gspinach
- 100gshiitake mushrooms, sliced
- 1medium carrot, julienned
- 100gzucchini, julienned
- 50gbean sprouts
- 3cloves garlic, minced
- 3 tablespoonstamari or coconut aminos
- 1 tablespoonsesame oil
- 1 tablespoongochujang paste
- 1 teaspoonrice vinegar
- 2 teaspoonssesame seeds
- 2 tablespoonsvegetable oil
- salt and pepperto taste
How to make it
Cook rice according to package directions until fluffy. Set aside and keep warm.
Heat 1 tablespoon oil in a skillet over medium-high heat. Sauté spinach with 1 clove minced garlic for 2 minutes. Season with salt and pepper. Transfer to a plate.
In the same skillet, cook mushrooms with 1 clove garlic for 3 minutes until golden. Season with salt. Transfer to plate.
Sauté carrot and zucchini separately with remaining garlic and oil, about 2-3 minutes each. Season with salt. Transfer to plate.
Blanch bean sprouts in boiling salted water for 2 minutes, drain and toss with a pinch of sesame oil. Transfer to plate.
In the same skillet, cook beef slices over medium-high heat until browned, about 3-4 minutes. Add 1 tablespoon tamari. Transfer to plate.
Fry eggs sunny-side up in the skillet until whites are set but yolks remain runny, about 3-4 minutes.
Mix gochujang, sesame oil, rice vinegar, and 2 tablespoons tamari in a small bowl to create sauce.
Divide cooked rice between 2 bowls. Arrange all vegetables and beef on top in sections.
Place one fried egg on top of each bowl. Drizzle gochujang sauce over eggs and rice.
Sprinkle sesame seeds on top. Mix everything together before eating.
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