Serves 6
50 min
Bibimbap
Recipe GLPRe7bbcbd0c7c467
A vibrant Korean rice bowl topped with seasoned beef, vegetables, fried eggs, and a spicy red pepper sauce. Each component is prepared separately and arranged over rice, then mixed together with sesame oil and sauce for a perfect balance of flavors and textures.
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Ingredients
1 cup short grain rice
1/2 pound rib-eye beef, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil, divided
2 teaspoons sugar
1 clove garlic, minced
1/2 teaspoon ginger, grated
2 eggs
1/2 zucchini, thinly sliced
1 cup mushrooms, thinly sliced
1 handful bean sprouts
1/2 cup carrots, julienned
1/4 cup red pepper paste (gochujang)
2 tablespoons rice wine vinegar
2 tablespoons sesame oil for finishing
Directions
Cook the short grain rice according to package directions. Set aside and keep warm.
In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, the minced garlic, and grated ginger. Add the thinly sliced rib-eye beef to this marinade and toss to coat evenly. Let sit for 5 minutes.
Heat a skillet over medium-high heat. Cook the marinated beef slices until browned and cooked through, about 3–4 minutes. Transfer to a plate.
In the same skillet, sauté the zucchini slices over medium heat for 2–3 minutes until softened. Season lightly with salt. Transfer to a separate plate.
Sauté the sliced mushrooms in the skillet for 3–4 minutes until golden and tender. Transfer to a separate plate.
Quickly sauté the bean sprouts for 1–2 minutes until just warmed through. Transfer to a separate plate.
Sauté the julienned carrots for 1–2 minutes until slightly softened. Transfer to a separate plate.
In a small bowl, mix together the red pepper paste, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sugar, and rice wine vinegar.
In the skillet, fry the 2 eggs to your preference. If frying sunny-side up, cook until the whites are set and yolks reach 160F if consuming raw yolks is not desired; cook until fully set at 160F internal temperature for food safety.
To assemble, divide the warm cooked rice among 6 serving bowls. Arrange the beef, zucchini, mushrooms, bean sprouts, and carrots in sections on top of the rice. Top each bowl with a fried egg.
Drizzle each bowl with the red pepper sauce and 2 teaspoons of sesame oil.
Mix all ingredients together thoroughly before eating, allowing the sauce and oil to coat all components.
