Description
A vibrant bowl of perfectly cooked rice, seasoned veggies, beef, and spicy gochujang sauce—finished with a fried egg on top.
Ingredients
- 100g ground beef
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp brown sugar
- ¼ tsp minced garlic
- 250g spinach
- 350g bean sprouts
- 100g shiitake mushrooms
- 120g carrots (julienned)
- ½ tsp sea salt (divided)
- 3–4 servings steamed rice
- 3–4 eggs
- Cooking oil (e.g., rice bran oil)
- Toasted seaweed, shredded
- 2 Tbsp gochujang
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp toasted sesame seeds
- 1 tsp apple vinegar
- 1 tsp minced garlic
Instructions
- Marinate the Meat: Mix beef with marinade and set aside for 30 min. Cook in hot pan with oil for 3–5 min.
- Make Sauce: Stir all sauce ingredients together in a bowl. Set aside.
- Prepare Veggies: Sauté carrots and mushrooms separately with oil and a pinch of salt (2–3 min each).
- Cook spinach and bean sprouts per your usual method or lightly sauté with seasoning.
- Cook Eggs: Fry eggs to desired doneness (sunny side up is traditional).
- Assemble Bowl: Add warm rice to bowl. Arrange veggies, beef, seaweed, and egg on top. Drizzle with bibimbap sauce.
- Mix and Enjoy: Stir everything together before eating for full flavor experience.
Notes
Prep veggies ahead to make this a quick weeknight meal. Try a stone bowl (dolsot) for crispy rice at the bottom. Swap beef with tofu or mushrooms for a vegetarian version.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean