Bibimbap

🧂 Ingredients

• 2 cups Short-grain rice(Rinsed thoroughly until water runs clear, then cooked according to package directions or rice cooker settings.)
• 200 g Beef sirloin(Sliced very thinly against the grain. For easier slicing, partially freeze the beef for about 30-45 minutes.)
• 2 tbsp Soy sauce(For marinating beef and seasoning vegetables.)
• 4 tbsp Sesame oil(Divided for marinating, seasoning vegetables, and drizzling.)
• 4 cloves Garlic(Minced. Divided for beef marinade and vegetable seasoning.)
• 1 tsp Sugar(For marinating beef and seasoning vegetables.)
• 1/2 tsp Black pepper(Freshly ground, divided for beef marinade and vegetable seasoning.)
• 200 g Spinach(Washed and tough stems removed.)
• 200 g Bean sprouts(Rinsed and trimmed.)
• 1 Zucchini(Medium-sized, julienned into thin matchsticks.)
• 1 Carrots(Medium-sized, julienned into thin matchsticks.)
• 4 Shiitake mushrooms(Fresh or rehydrated dried shiitake, stems removed and thinly sliced.)
• 4 Eggs(For topping, to be fried sunny-side-up.)
• 4 tbsp Gochujang(Korean chili paste, for serving.)
• 1 tbsp Toasted sesame seeds(For garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the Rice: Cook the short-grain rice according to your preferred method. Keep warm. For Dolsot bibimbap, prepare a seasoned stone pot by coating the inside with sesame oil and heating it until very hot.

   ⏱️ 20 minutes
2. 2

   Marinate the Beef: In a bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 minced garlic clove, 1/2 teaspoon sugar, and 1/4 teaspoon black pepper. Mix well and let it marinate for at least 15 minutes while you prepare the vegetables.

   ⏱️ 15 minutes
3. 3

   Prepare the Vegetables (Blanching and Sautéing):

4. 4

   Cook the Beef: Heat 1 teaspoon of sesame oil in the skillet over high heat (about 200°C / 400°F). Add the marinated beef in a single layer. Sear for 1-2 minutes per side until cooked through and slightly caramelized. Avoid overcrowding the pan; cook in batches if necessary.

   ⏱️ 5 minutes
5. 5

   Fry the Eggs: In a separate non-stick skillet, fry the eggs sunny-side-up to your desired doneness. The yolk should be runny.

   ⏱️ 5 minutes
6. 6

   Assemble the Bowls: Divide the cooked rice among four serving bowls. If using a dolsot, carefully spoon the hot rice into the oiled stone pot. Artfully arrange the prepared spinach, bean sprouts, zucchini, carrots, and shiitake mushrooms in separate sections on top of the rice. Place the cooked beef in the center or alongside the vegetables. Gently place a sunny-side-up egg on top of each bowl.

   ⏱️ 10 minutes
7. 7

   Serve: Drizzle each bowl with a little extra sesame oil, sprinkle with toasted sesame seeds, and serve immediately with a side of gochujang. Instruct diners to mix all the ingredients vigorously with their spoon and fork before eating to combine flavors and textures.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to authentic bibimbap is preparing each component separately with its own seasoning. This allows each ingredient to shine.
• ✓For Dolsot bibimbap, ensure the stone pot is extremely hot before adding the rice. This creates the desirable crispy rice layer at the bottom.
• ✓Don't be afraid to adjust the amount of gochujang to your spice preference.
• ✓Partially freezing the beef makes it much easier to slice thinly.

🔄 Variations

• Dolsot bibimbap: Serve in a pre-heated, oiled stone pot for a crispy rice bottom.
• Hoedeopbap: Substitute raw, thinly sliced fish (like salmon or tuna) for the beef.
• Vegetarian/Vegan: Omit the beef and egg, and ensure all seasonings are vegan-friendly. Consider adding pan-fried tofu or extra mushrooms.

🥗 Nutrition

Per serving