📝 About This Recipe
Bibimbap, translating literally to 'mixed rice,' is the crown jewel of Korean comfort food, offering a symphony of textures, temperatures, and bold flavors. This iconic bowl features a bed of fluffy short-grain rice topped with an array of meticulously seasoned vegetables, savory marinated beef, and a signature spicy-sweet gochujang sauce. It is a nutritional powerhouse that represents the Korean philosophy of 'obangsaek,' using five colors to ensure a balanced and harmonious meal.
🥗 Ingredients
The Base and Protein
- 3 cups Short-grain white rice (cooked and kept warm)
- 1/2 lbs Ribeye or Flank Steak (thinly sliced against the grain)
- 1 tablespoon Soy sauce (for beef marinade)
- 1 teaspoon Sesame oil (for beef marinade)
- 1 teaspoon Brown sugar (for beef marinade)
The Vegetables (Namul)
- 1/2 lb Soybean sprouts (blanched and drained)
- 1 bunch Spinach (blanched and squeezed dry)
- 2 medium Carrots (julienned into matchsticks)
- 1 medium Zucchini (sliced into half-moons)
- 6 pieces Shiitake mushrooms (thinly sliced)
- 3 cloves Garlic (minced and divided among vegetables)
The Bibimbap Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Sugar
- 1 tablespoon Rice vinegar
Garnish and Finish
- 4 large Eggs (fried sunny-side up)
- 1 tablespoon Toasted sesame seeds
- 1/4 cup Roasted seaweed (Gim) (shredded)
👨🍳 Instructions
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1
Marinate the beef: In a medium bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp brown sugar. Mix well and let it sit for at least 20 minutes while you prepare the vegetables.
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2
Prepare the sauce: Whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp sugar, and 1 tbsp rice vinegar in a small bowl until smooth. Set aside.
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3
Blanch the sprouts: Boil the soybean sprouts in salted water for 3-4 minutes until tender-crisp. Drain, rinse with cold water, and toss with a pinch of salt, minced garlic, and a drizzle of sesame oil.
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4
Blanch the spinach: In the same boiling water, blanch the spinach for 30 seconds. Shock in ice water, squeeze out all excess moisture, and season with salt, garlic, and sesame oil.
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5
Sauté the carrots: Heat a skillet with a teaspoon of oil over medium-high heat. Sauté the julienned carrots for 2-3 minutes until slightly softened but still vibrant. Season lightly with salt.
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6
Sauté the zucchini: In the same pan, sauté the zucchini with a pinch of salt and minced garlic for 2-3 minutes until translucent. Remove and set aside.
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7
Sauté the mushrooms: Add the shiitake mushrooms to the pan with a splash of soy sauce and sauté until browned and fragrant, about 4 minutes.
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8
Cook the beef: Wipe the skillet clean and heat over high heat. Add the marinated beef and stir-fry quickly for 3-5 minutes until fully cooked and slightly caramelized.
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9
Fry the eggs: In a separate non-stick pan, fry the eggs sunny-side up, ensuring the yolks remain runny.
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10
Assemble the bowls: Place a generous portion of warm rice in the center of four bowls. Arrange the prepared vegetables and beef in distinct colorful sections on top of the rice.
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11
Final touch: Place a fried egg in the center of each bowl. Sprinkle with sesame seeds and shredded seaweed.
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12
Serve: Serve immediately with the gochujang sauce on the side. Instruct diners to add sauce to their liking and stir everything together vigorously before eating.
💡 Chef's Tips
For an authentic 'Dolsot' (stone pot) experience, coat the bottom of a heavy stone or cast iron bowl with sesame oil, add the rice, and heat over medium until the rice crackles and forms a golden crust. Always sauté each vegetable separately to maintain their individual flavors and bright, distinct colors. If you prefer a vegetarian version, simply double the mushrooms or add firm tofu cubes marinated in the same beef sauce. Don't skip the squeezing of the spinach; excess water will make the rice soggy and dilute the sauce flavors.
🍽️ Serving Suggestions
Serve with a side of spicy Baechu-kimchi (Napa cabbage kimchi) for extra crunch and fermentation. A light, clear soybean sprout soup (Kongnamul-guk) is the traditional palate cleanser for this meal. Pair with a chilled glass of barley tea (Boricha) to balance the heat of the gochujang. Offer extra sesame oil at the table for those who want a richer, nuttier finish.