Ingredients
For the Rice & Assembly
- 2 cups short-grain white rice
- 4 fried eggs
For the Bibimbap Sauce
- 4 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 2 tablespoons water
- 2 teaspoons rice vinegar
- 2 teaspoons sesame seeds
- 2 teaspoons minced garlic
For the Beef
- 1 lb thinly sliced ribeye
- 4 tablespoons low sodium soy sauce
- 4 tablespoons light brown sugar
- 4 teaspoons sesame oil
- 2 teaspoons minced garlic
- 2 tablespoons grated Asian pear
For the Vegetables
- 8 oz spinach
- 8 oz soybean sprouts
- 1 large carrot, julienned
- 1 large English cucumber, thinly sliced
- 1 large zucchini, cut into matchsticks
- 4 teaspoons minced garlic, divided
- 4 green onions, chopped
- 4 teaspoons sesame oil, divided
- 2 teaspoons sesame seeds, divided
- Table salt
- Neutral oil
First, Prep the Core Components
Start by cooking the rice according to your preferred method. While the rice cooks, you can prep the other components.
In a small bowl, combine all the beef ingredients. Mix well and let it marinate in the refrigerator for at least 30 minutes.
In another small bowl, mix all the bibimbap sauce ingredients together and set it aside.
Next, salt the vegetables that need to have water drawn out. In separate bowls, toss the zucchini with 1/2 teaspoon of table salt, the cucumbers with 1/2 teaspoon of table salt, and the carrots with 1/4 teaspoon of table salt. Let them sit for at least 10 minutes.
Next, Prepare the Vegetables
Bring a pot of water to a boil for blanching.
Spinach: Blanch the spinach for just 20 seconds. Immediately transfer it to an ice bath to stop the cooking, then squeeze out all the excess water. In a bowl, season the spinach with 1 teaspoon minced garlic, 1 teaspoon sesame oil, a pinch of salt, and 2 tablespoons of chopped green onion.
Bean Sprouts: Blanch the bean sprouts for 3-4 minutes, then shock them in an ice bath. Drain well. Season with 1 teaspoon minced garlic, 1 teaspoon sesame oil, a pinch of salt, 2 tablespoons of chopped green onion, and 1 teaspoon of sesame seeds.
Cucumber: Drain the water from the cucumbers and gently squeeze out any remaining moisture. Season with 1 teaspoon minced garlic, 1 teaspoon sesame oil, 2 tablespoons of chopped green onion, and 1 teaspoon of sesame seeds.
Zucchini & Carrots: Squeeze the excess water from the zucchini and carrots. Heat a little neutral oil in a pan over medium heat. Add the zucchini and stir-fry for 2-3 minutes with 1 teaspoon of minced garlic. Remove from the pan. Add the carrots to the same pan and stir-fry for 2-3 minutes.
Finally, Cook the Beef and Assemble
In the same pan used for the vegetables, add a little more oil and cook the marinated beef over medium heat to your desired doneness.
To assemble, place a serving of cooked rice in a large bowl. Artfully arrange a portion of each prepared vegetable and the cooked beef on top of the rice. Add 2-3 tablespoons of the bibimbap sauce, and top with a fresh fried egg. To eat, mix everything together thoroughly.
Bibimbap (Korean Mixed Rice)
Ingredients
For the Rice & Assembly
- 2 cups short-grain white rice
- 4 fried eggs
For the Bibimbap Sauce
- 4 tablespoons gochujang Korean red pepper paste
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 2 tablespoons water
- 2 teaspoons rice vinegar
- 2 teaspoons sesame seeds
- 2 teaspoons minced garlic
For the Beef
- 1 lb thinly sliced ribeye
- 4 tablespoons low sodium soy sauce
- 4 tablespoons light brown sugar
- 4 teaspoons sesame oil
- 2 teaspoons minced garlic
- 2 tablespoons grated Asian pear
For the Vegetables
- 8 oz spinach
- 8 oz soybean sprouts
- 1 large carrot julienned
- 1 large English cucumber thinly sliced
- 1 large zucchini cut into matchsticks
- 4 teaspoons minced garlic divided
- 4 green onions chopped
- 4 teaspoons sesame oil divided
- 2 teaspoons sesame seeds divided
- Table salt
- Neutral oil
Instructions
- Cook rice according to package directions.
- Mix beef marinade ingredients in bowl, add sliced ribeye, refrigerate 30 minutes.
- Combine bibimbap sauce ingredients, set aside.
- Salt zucchini, cucumber, and carrots in separate bowls; let sit 10 minutes.
- Blanch spinach 20 seconds, shock in ice bath, squeeze dry. Season with garlic, sesame oil, salt, green onion.
- Blanch bean sprouts 3-4 minutes, shock in ice bath, drain. Season with garlic, sesame oil, salt, green onion, sesame seeds.
- Drain and squeeze cucumbers. Season with garlic, sesame oil, green onion, sesame seeds.
- Squeeze zucchini and carrots dry. Stir-fry separately with garlic, 2-3 minutes each.
- Cook marinated beef in pan until desired doneness.
- Fry eggs sunny-side up.
- Assemble bowls: rice on bottom, arranged vegetables and beef on top, fried egg, 2-3 tbsp sauce.
