Bibimbap

Name: Bibimbap
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g Short-Grain White Rice, about 2 cups, uncooked; 480ml Water, for cooking rice; 350g Beef, thinly sliced, sirloin or brisket; 1 1/2 tbsp Soy Sauce; 1 tsp Sugar; 2 cloves of Garlic, minced; 1 tbsp Sesame Oil; 1/4 tsp Ground Black Pepper; 300g Soybean Sprouts; 200g Spinach; 2 medium Carrots, julienned; 1 medium Zucchini, julienned; 200g Shiitake Mushrooms, sliced; 4 cloves of Garlic, minced, for seasoning vegetables; 2 tbsp Sesame Oil, for seasoning vegetables; 1 1/2 tbsp Soy Sauce, for mushrooms/zucchini; 1 1/2 tsp Salt, fine, for blanching/seasoning; 2 tbsp Neutral Oil, for sautéing; 1 tbsp Toasted Sesame Seeds; 2 Scallions, thinly sliced; 4 tbsp Gochujang; 2 tsp Sesame Oil; 2 tsp Sugar, or honey; 2 tsp Rice Vinegar; 1 clove of Garlic, minced; 2 1/2 tbsp Water, to thin to drizzling consistency; 4 Eggs; 2 tsp Sesame Oil, to drizzle, about 1/2 tsp per bowl

Bibimbap is a vibrant Korean rice bowl that pairs warm, fluffy rice with an assortment of seasoned vegetables, savory marinated beef, and a runny fried egg—finished with a spicy-sweet gochujang sauce and toasty sesame. Each component is prepared simply and arranged so you can mix everything together for a perfect balance of textures and flavors in every bite.

Bibimbap is a vibrant Korean rice bowl that pairs warm, fluffy rice with an assortment of seasoned vegetables, savory marinated be... Show more

Traditional Korean Recipe

Health Grade

B- · Healthy

Rating

4.6

Time

50 min

Price

4,88 €

Calories

979 kcal

meal prep

high protein

low sugar

comfort food

Method

Cook the rice

Rinse the Short-Grain White Rice in a bowl, swish it around, and pour off the cloudy liquid a few times. Add the rice to a pot with the Water, bring it to a boil, cover, turn the heat low, and simmer for 18 minutes without lifting the lid. Take it off the heat and let it stand, covered, for 10 minutes, then fluff with a fork.

Prep the vegetables

Wash and dry the Soybean Sprouts and Spinach. Julienne the Carrots, julienne the Zucchini, slice the Shiitake Mushrooms, thinly slice the Scallion, and mince all the Garlic, keeping the garlic in a few little piles for the beef, vegetables, and sauce.

Marinate the beef

In a bowl, toss the Beef with the Soy Sauce, Sugar, some of the garlic, the Sesame Oil, and the Ground Black Pepper until every slice is glossy. Let it sit for 15 minutes so the meat picks up the sweet-salty flavor.

Blanch the greens

Bring a medium pot of water to a boil with a good pinch of the Salt. Blanch the soybean sprouts for 2 minutes, then add the spinach and cook for 1 minute more, just until wilted and bright green. Drain them well and gently squeeze out the excess water so the bibimbap doesn't turn watery.

Stir-fry the vegetables

Heat the Neutral Oil in a large skillet over medium-high heat. Add the carrots and cook for 2 minutes, then add the zucchini and shiitake mushrooms and cook for 3 minutes more, until the carrots are crisp-tender and the mushrooms have softened. Stir in a splash of soy sauce, a little sesame oil, and some garlic, then cook just until the vegetables look glossy and lightly seasoned.

Season the greens

Toss the drained soybean sprouts and spinach with a little sesame oil and a pinch more salt until evenly coated. Sprinkle the Toasted Sesame Seeds over the vegetables now, or save them for the top of the bowls.

Mix the sauce

Stir together the Gochujang, sesame oil, sugar, the Rice Vinegar, some of the garlic, and water until smooth and spoonable. Add a splash more water if needed so it drizzles easily over the rice.

Sear the beef

Heat a skillet over medium-high. Add the marinated beef in a single layer and sear for 2 minutes without stirring, then toss and cook for 1 minute more until browned and just cooked through. Transfer it to a plate and keep it warm while you fry the eggs.

Fry the eggs

Wipe out the skillet if needed, then heat a thin film of neutral oil over medium. Crack in the Eggs and fry for 3 minutes, or a little longer if you want firmer yolks, until the whites are set but the centers are still soft.

Assemble the bowls

Divide the hot rice among 4 bowls and arrange the beef, soybean sprouts, spinach, carrots, zucchini, and mushrooms in neat sections on top. Add an egg to each bowl, spoon the gochujang sauce over the center or serve it on the side, drizzle each bowl with about 1/2 teaspoon of sesame oil, and finish with the scallions and sesame seeds.