📝 About This Recipe
Experience the vibrant harmony of Korea's most iconic comfort food, reimagined for the modern fast-paced kitchen. This 'mixed rice' masterpiece combines nutty sesame-scented vegetables, savory marinated beef, and a signature spicy-sweet gochujang glaze. It is a colorful, nutrient-dense bowl that balances textures and temperatures for a truly soul-satisfying meal.
🥗 Ingredients
The Base and Protein
- 3 cups Short-grain white rice (cooked and kept warm)
- 1 pound Ground beef or ribeye strips (lean)
- 2 tablespoons Soy sauce (for beef marinade)
- 1 tablespoon Sesame oil (for beef marinade)
- 1 tablespoon Brown sugar (for beef marinade)
The Vegetable Medley
- 1 bunch Fresh spinach (washed and stems removed)
- 8 ounces Bean sprouts (rinsed)
- 2 medium Carrots (julienned into matchsticks)
- 5-6 pieces Shiitake mushrooms (thinly sliced)
- 1 medium Zucchini (half-moon slices)
- 3 cloves Garlic (minced and divided)
Signature Bibimbap Sauce
- 4 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Sesame oil
- 1 tablespoon Sugar
- 1 tablespoon Water (to thin the consistency)
- 1 teaspoon Rice vinegar (for tang)
Toppings
- 4 large Eggs (fried sunny-side up)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1/2 cup Kimchi (optional, for serving)
👨🍳 Instructions
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1
In a medium bowl, whisk together the soy sauce, 1 tablespoon sesame oil, brown sugar, and one minced garlic clove. Add the beef, toss to coat, and let it marinate for at least 15 minutes.
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2
Prepare the Bibimbap sauce by mixing the gochujang, sesame oil, sugar, water, and rice vinegar in a small bowl until smooth. Set aside.
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3
Blanch the spinach in boiling water for 30 seconds. Drain immediately and shock in ice water. Squeeze out all excess moisture, chop roughly, and toss with a pinch of salt and a drop of sesame oil.
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4
In the same boiling water, blanch the bean sprouts for 2 minutes. Drain, shock in cold water, squeeze dry, and season with salt and minced garlic.
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5
Heat a large skillet or wok over medium-high heat with a teaspoon of oil. Sauté the julienned carrots for 2-3 minutes until slightly softened but still crisp. Remove from pan.
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6
In the same pan, sauté the zucchini slices with a pinch of salt for 2 minutes until tender. Remove from pan.
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7
Add the sliced shiitake mushrooms to the pan, adding a splash of soy sauce if desired, and cook for 3-4 minutes until browned and fragrant.
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8
Wipe the pan clean, increase heat to high, and add the marinated beef. Stir-fry quickly for 3-5 minutes until caramelized and fully cooked. Remove from heat.
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9
In a separate non-stick skillet, fry the eggs sunny-side up, ensuring the whites are set but the yolks remain beautifully runny.
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10
Assemble the bowls: Place a generous portion of warm rice in the bottom of four deep bowls.
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11
Arrange the prepared vegetables (spinach, sprouts, carrots, zucchini, mushrooms) and the beef in distinct sections on top of the rice, creating a colorful circle.
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12
Place one fried egg in the center of each bowl. Sprinkle with toasted sesame seeds.
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13
Serve immediately with a side of the gochujang sauce, instructing diners to mix everything thoroughly before eating.
💡 Chef's Tips
Always squeeze the water out of the blanched vegetables thoroughly to prevent a soggy bowl. For an authentic 'Dolsot' experience, serve in a preheated stone bowl coated with sesame oil to create a crispy rice crust. Don't overcook the vegetables; they should retain their vibrant color and a slight 'snap'. Adjust the heat of the sauce by adding more or less gochujang depending on your spice tolerance. If using ground beef, cook it until it's slightly crispy for extra texture.
🍽️ Serving Suggestions
Serve with a side of spicy Napa cabbage kimchi for a fermented probiotic boost. Pair with a light, clear soybean sprout soup (Kongnamul-guk) to cleanse the palate. Enjoy with a chilled glass of Korean barley tea (Boricha) or a crisp lager. Add a few strips of toasted seaweed (Gim) on top for extra umami and crunch.