📝 About This Recipe
Bibimbap, translating literally to 'mixed rice,' is the crown jewel of Korean comfort food, offering a harmonious balance of colors, textures, and temperatures. This recipe features tender, marinated ribeye nestled atop fluffy short-grain rice, surrounded by an array of meticulously seasoned vegetables and topped with a signature spicy-sweet gochujang sauce. It is a nutritional powerhouse that celebrates the philosophy of 'obangsaek,' the five traditional Korean colors representing a healthy, balanced life.
🥗 Ingredients
The Beef & Marinade
- 1/2 pound Ribeye or Sirloin (thinly sliced into bite-sized strips)
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Brown Sugar
- 1 teaspoon Garlic (minced)
The Vegetables (Namul)
- 8 ounces Soybean Sprouts (rinsed)
- 1 bunch Spinach (blanched and squeezed dry)
- 5-6 pieces Shiitake Mushrooms (thinly sliced)
- 1 large Carrot (julienned)
- 1 medium Zucchini (sliced into half-moons)
The Bibimbap Sauce
- 3 tablespoons Gochujang (Korean Chili Paste)
- 1 tablespoon Sesame Oil
- 1 tablespoon Sugar
- 1 tablespoon Water
- 1 tablespoon Toasted Sesame Seeds
- 1 teaspoon Apple Cider Vinegar
Base and Garnish
- 4 cups Short-grain White Rice (cooked and warm)
- 4 large Eggs (fried sunny-side up)
- 1/4 cup Toasted Seaweed (Gim) (shredded)
👨🍳 Instructions
-
1
In a medium bowl, whisk together the soy sauce, 1 tsp sesame oil, brown sugar, and minced garlic. Add the sliced beef, toss to coat thoroughly, and let it marinate for at least 30 minutes.
-
2
Prepare the Bibimbap sauce by mixing the gochujang, 1 tbsp sesame oil, sugar, water, sesame seeds, and vinegar in a small bowl until smooth. Set aside.
-
3
Blanch the soybean sprouts in boiling salted water for 2-3 minutes. Drain, shock in ice water, squeeze dry, and toss with a pinch of salt and a drop of sesame oil.
-
4
In the same boiling water, blanch the spinach for 30 seconds. Drain immediately, rinse with cold water, squeeze out all excess moisture, and season with salt and sesame oil.
-
5
Heat a large skillet over medium-high heat with a teaspoon of vegetable oil. Sauté the julienned carrots with a pinch of salt for 2-3 minutes until softened but still slightly crisp. Remove from pan.
-
6
In the same skillet, sauté the zucchini slices for 2 minutes until translucent. Remove from pan.
-
7
Add the sliced shiitake mushrooms to the pan, adding a splash of soy sauce if needed, and sauté for 3-4 minutes until browned and tender.
-
8
Increase the heat to high. Add the marinated beef to the skillet and sear quickly for 2-3 minutes until fully cooked and slightly caramelized. Set aside.
-
9
In a separate non-stick pan, fry the eggs sunny-side up, ensuring the whites are set but the yolks remain runny.
-
10
To assemble, scoop 1 cup of warm rice into each of four large bowls.
-
11
Arrange the beef and each prepared vegetable in small, colorful piles around the perimeter of the rice, leaving the center open.
-
12
Place a fried egg in the center of each bowl. Garnish with shredded seaweed and an extra sprinkle of sesame seeds.
-
13
Serve immediately with the prepared gochujang sauce on the side, instructing diners to mix everything vigorously before eating.
💡 Chef's Tips
For the best texture, use high-quality short-grain Korean or Japanese rice; long-grain rice won't hold the sauce as well. If you have a stone bowl (Dolsot), heat it with a layer of sesame oil before adding rice to get a crunchy, golden bottom layer (Nurungji). Don't crowd the pan when sautéing vegetables; cook them individually to keep their colors vibrant and flavors distinct. Adjust the spice level by adding the gochujang sauce gradually—it packs a punch! For a shortcut, you can use pre-made 'Kimchi' as one of your vegetable components for extra tang.
🍽️ Serving Suggestions
Serve with a side of refreshing 'Muguk' (Korean Radish Soup) to cleanse the palate. Pair with a glass of chilled 'Barley Tea' (Boricha) or a crisp Korean lager. Always provide extra Kimchi and pickled yellow radish (Danmuji) on the table. A side of dried seaweed snacks (Gim) can be used to scoop up the mixed rice for added crunch.