Bibimbap Bowl
A colorful Korean rice bowl featuring seasoned vegetables, marinated beef, and a runny fried egg, all topped with a spicy gochujang sauce. This nutritionally balanced meal offers a delightful mix of flavors and textures in every bite.
Ingredients
- 2 cups short-grain white rice, cooked
- 1 lb beef sirloin or ribeye, thinly sliced
- 1/4 cup soy sauce (divided)
- 2 tbsp sesame oil (divided)
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 carrots, julienned
- 4 cups fresh spinach
- 2 cups bean sprouts
- 1 zucchini, julienned
- 4 oz shiitake mushrooms, sliced
- 4 large eggs
- 1/4 cup gochujang (Korean chili paste)
- 2 tsp rice vinegar
- 2 green onions, sliced
- 2 tsp toasted sesame seeds
- 2 tbsp vegetable oil (for cooking)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
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1
In a bowl, combine 2 tablespoons soy sauce (divided), 1 tablespoon sesame oil (divided), 2 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated fresh ginger. Add 1 lb thinly sliced beef sirloin or ribeye and marinate for at least 15 minutes or up to 1 hour in the refrigerator.
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2
While beef is marinating, prepare the vegetables. Heat 1 teaspoon vegetable oil (for cooking) in a pan over medium heat. Sauté each vegetable separately: 2 julienned carrots for 2-3 minutes, 4 cups fresh spinach until wilted, 2 cups bean sprouts for 1-2 minutes, 1 julienned zucchini for 2-3 minutes, and 4 oz sliced shiitake mushrooms for 3-4 minutes. Season each vegetable lightly with salt and a few drops of sesame oil (divided). Set aside on separate plates.
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3
In a small bowl, mix 1/4 cup gochujang (Korean chili paste) with remaining soy sauce (divided), 2 tsp rice vinegar, 1 teaspoon sesame oil (divided), and 1 tablespoon water to make the sauce. Set aside.
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4
Heat 1 tablespoon vegetable oil (for cooking) in a large skillet over medium-high heat. Cook the marinated beef sirloin or ribeye for 3-4 minutes until browned. Remove and set aside.
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5
In the same pan, add a bit more vegetable oil (for cooking) if needed. Crack 4 large eggs into the pan, sprinkle with salt and black pepper, and fry to your preference (traditionally with runny yolks).
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6
To serve, place 2 cups cooked short-grain white rice in individual serving bowls. Arrange the cooked vegetables and beef sirloin or ribeye in separate sections around the rice.
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7
Place a fried large eggs on top of each bowl. Sprinkle with 2 sliced green onions and 2 tsp toasted sesame seeds.
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8
Serve with the gochujang sauce on the side, allowing each person to mix their bowl before eating.