Bibimbap (Korean Rice Bowl)
A Korean rice bowl topped with marinated beef, seasoned vegetables, a fried egg, sesame, and a sweet-spicy gochujang sauce.
By Cookin' Kitchen
- Total: 1 hour 10 minutes
- Servings: 4 servings
- Difficulty: Easy
Recipe
Bibimbap (Korean Rice Bowl)
A Korean rice bowl topped with marinated beef, seasoned vegetables, a fried egg, sesame, and a sweet-spicy gochujang sauce.
Cookin' · https://cookin.club/recipes/bibimbap-korean-rice-bowl
- Prep
- 40 minutes
- Cook
- 30 minutes
- Total
- 1 hour 10 minutes
- Servings
- 4
- Difficulty
- Easy
Ingredients
For 4 servings
Rice and toppings
Korean beef and marinade
Vegetables
Bibimbap sauce
Equipment
- Large bowl
- Skillet
- Bowls
Instructions
Bibimbap sauce
Step 1: Mix the sauce ingredients until the sugar dissolves.
Marinated beef
Step 2: Mix the marinade in a bowl, then add the beef. Marinate for 30 minutes to overnight.
Step 3: Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off the beef, then add it to the skillet. Cook for 3 to 4 minutes, until cooked through and caramelized in spots, then remove from the skillet.
Step 4: Keep the beef warm until needed, or reheat it until warm.
Prepare the vegetables
Step 5: Soak the mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.
Step 6: Optional: Put the carrot and zucchini in separate bowls. Sprinkle each with 1/4 tsp salt, toss, and leave for 20 minutes. Drain off excess liquid.
Cook the vegetables
Step 7: Use two skillets if you can.
Step 8: For the shiitake mushrooms, heat 2 tsp oil in a skillet over medium-high heat. Cook the mushrooms for 2 minutes. Add 1.5 tsp soy sauce, 1/4 tsp sugar, and 1/2 tsp garlic. Stir for 1 minute, then remove from the skillet.
Step 9: For the carrot, add 2 tsp oil to the skillet and cook until just tender, 5 to 8 minutes. Remove from the skillet.
Step 10: Cook the zucchini as you did the carrot, for 4 minutes.
Step 11: For the spinach, heat 2 tsp vegetable oil with a splash of sesame oil. Sauté until starting to wilt. Add 1/2 tsp garlic and salt to taste, stir, then remove from the skillet. When cool, squeeze out excess liquid.
Step 12: For the bean sprouts, simmer in water for 5 minutes or steam in the microwave for 3 minutes, until softened. Drain under cold water, then cool. Squeeze out excess liquid with your hands and place in a bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, and 1/4 tsp fish sauce.
Step 13: Let the vegetables cool; serve them at room temperature or slightly warm.
Assemble
Step 14: Fry the eggs in a skillet to your liking.
Step 15: Place warm rice in bowls.
Step 16: Top the rice with the vegetables and beef, then add the egg.
Step 17: Sprinkle with sesame seeds and drizzle with sesame oil. Serve with the bibimbap sauce.
Notes
Short-grain white rice, including sushi rice, is traditional; other white rice or another rice of your choice also works.
For the beef, use a tender cut suited to quick cooking. To slice it very thinly, freeze it for 30 to 60 minutes until firm but not hard, then slice.
Use light or all-purpose soy sauce, not dark or sweet soy sauce. Fresh mushrooms can replace the dried shiitake; skip soaking if using fresh mushrooms. Carrot and zucchini can be replaced with asparagus, green beans, broccolini, snow peas, or peppers. Kale, silverbeet, cabbage, or leafy Asian greens can replace the spinach and bean sprouts.
The prepared meal keeps for 4 to 5 days and can be served at room temperature. The beef can also be frozen after adding it to the marinade; it will marinate as it thaws.
Nutrition per serving
- Calories
- 689 kcal
- Fat
- 32 g
- Saturated fat
- 14 g
- Carbohydrates
- 73 g
- Sugar
- 20 g
- Fiber
- 5 g
- Protein
- 27 g
- Sodium
- 1,021 mg
- Cholesterol
- 207 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Bibimbap brings rice, marinated beef, seasoned vegetables, a fried egg, and a sweet-spicy gochujang sauce together in one bowl.
Prepare the sauce, beef, and vegetables separately, then arrange them over warm rice. The toppings can be arranged in any order; alternating colors makes a colorful bowl.
The vegetables can be served at room temperature or slightly warm, so there is no need to rush through the separate components.
Add as much bibimbap sauce as you like, then mix everything together before eating.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment