Korean Bibimbap Bowl
A colorful Korean rice bowl loaded with seasoned vegetables, marinated beef, and a sunny-side-up egg, all brought together with spicy gochujang sauce. This complete meal balances flavors and textures in one nutritious dish.
Ingredients
- 2 cups short-grain white rice, cooked
- 1 lb ground beef (or thinly sliced ribeye)
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp sugar
- 2 garlic cloves, minced
- 4 cups fresh spinach
- 2 carrots, julienned
- 1 zucchini, julienned
- 1 cup bean sprouts
- 4 oz shiitake mushrooms, sliced
- 1 cucumber, julienned
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 4 eggs
- 2 tbsp vegetable oil
- to taste salt
- to taste black pepper
- 2 tsp toasted sesame seeds
- 2 green onions, sliced
- 1/2 cup kimchi
Instructions
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1
Prepare the beef: In a bowl, combine 1 lb ground beef (or thinly sliced ribeye) with 2 tbsp soy sauce, 1 teaspoon toasted sesame oil, 1 tsp sugar, and half the minced garlic cloves. Mix well and marinate for at least 15 minutes.
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2
Make the gochujang sauce: In a small bowl, mix 2 tbsp gochujang (Korean chili paste), 1 teaspoon toasted sesame oil, 1 tbsp rice vinegar, 1 teaspoon sugar, and remaining garlic cloves. Set aside.
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3
Prepare the vegetables: Blanch the 4 cups fresh spinach in boiling water for 30 seconds, then immediately shock in cold water. Squeeze out excess water and season with a pinch of salt and a few drops of toasted sesame oil.
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4
Sauté the 2 julienned carrots in 1 teaspoon vegetable oil for 2-3 minutes until slightly softened. Season with a pinch of salt and set aside.
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5
Sauté the 1 julienned zucchini in 1 teaspoon vegetable oil for 2-3 minutes until slightly softened. Season with a pinch of salt and set aside.
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6
Blanch 1 cup bean sprouts in boiling water for 1 minute, then drain and season with a pinch of salt and a few drops of toasted sesame oil.
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7
Sauté the 4 oz sliced shiitake mushrooms in 1 teaspoon vegetable oil until golden brown, about 4-5 minutes. Season with a pinch of salt and a few drops of soy sauce.
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8
Cook the marinated beef in a pan over medium-high heat until browned and cooked through, about 5-7 minutes. Set aside.
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9
Fry the 4 eggs sunny-side up in the remaining vegetable oil, keeping the yolks runny.
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10
Assemble the bibimbap bowls: Place 2 cups cooked short-grain white rice in the bottom of each bowl. Arrange the beef and prepared vegetables (fresh spinach, carrots, zucchini, bean sprouts, mushrooms, julienned cucumber) in separate sections around the bowl. Place 1/2 cup kimchi on the side.
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11
Top each bowl with a fried egg, and sprinkle with 2 sliced green onions and 2 tsp toasted sesame seeds.
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12
Serve with the gochujang sauce on the side or drizzled over the top. Before eating, mix everything together thoroughly.