Bibimbap Bowl

Name: Bibimbap Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
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

50 minMediumServes 4520 cal/serving

KoreanLunchStovetopStandardHigh FiberLow-SodiumPork-Free

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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

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.
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.
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.
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.
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).
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.
7

Place a fried large eggs on top of each bowl. Sprinkle with 2 sliced green onions and 2 tsp toasted sesame seeds.
8

Serve with the gochujang sauce on the side, allowing each person to mix their bowl before eating.

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Questions

What is 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. This reference files it under Korean lunch: made on the stovetop, rated medium and about 50 minutes start to finish.

How long should Bibimbap Bowl marinate?

Step 1 reads: "Add 1 lb thinly sliced beef sirloin or ribeye and marinate for at least 15 minutes or up to 1 hour in the refrigerator." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of gochujang in Bibimbap Bowl?

The entry for Bibimbap Bowl calls for 1/4 cup gochujang (Korean chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I make Bibimbap Bowl gluten-free?

Yes. The gluten in Bibimbap Bowl is 1/4 cup soy sauce (divided). Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Bibimbap Bowl contain sesame?

Yes: 2 tbsp sesame oil (divided) and 2 tsp toasted sesame seeds. The full allergen list for this entry is gluten, eggs, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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