Bibimbap

Name: Bibimbap
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Korean
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

Recipe GLPRe7bbcbd0c7c467

Korean

Main Course

50 min

296 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Red pepper paste (gochujang) requires a trip to an Asian market or the international aisle at Harris Teeter; most Charlotte Food Lion and ALDI locations do not stock it reliably, adding a special stop to an otherwise accessible dish. The 50-minute timer does not account for rice cooking time (another 20 minutes if starting from dry), so budget 70 minutes total for a weeknight. Ingredient costs run $12–15 total for six servings ($2–2.50 per plate), kept reasonable by the vegetable-heavy construction and rice base. The dish reheats poorly once the egg is mixed in, making it best served fresh, though components can be prepped and assembled quickly if you cook rice ahead.