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Per serving
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- 1
Cook rice
Cook rice according to package directions. Keep warm.
- 2
Prepare beef
Marinate ground beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, half the garlic, and sugar for 15 minutes. Cook in hot skillet until browned, 5 minutes. Set aside.
- 3
Prepare vegetables
Blanch spinach in boiling water for 30 seconds, drain, squeeze dry, and season with salt and sesame oil. Blanch bean sprouts for 1 minute. Sauté carrots, zucchini, and mushrooms separately with a bit of sesame oil until tender. Season each with salt.
- 4
Fry eggs
Fry eggs sunny-side up with crispy edges.
- 5
Assemble bowls
Divide rice among 4 bowls. Arrange beef, vegetables, and kimchi in sections on top. Place fried egg in center. Drizzle with gochujang. Sprinkle with sesame seeds. Mix everything together before eating.
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Korean Bibimbap
Created by: Gather
Ingredients
- 2 cup short-grain white rice
- 1/2 lb ground beef
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tbsp sugar
- 8 oz spinach
- 1 cup bean sprouts
- 2 carrots, julienned
- 1 zucchini, julienned
- 4 oz shiitake mushrooms, sliced
- 4 large eggs
- 1 cup kimchi
- 4 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame seeds for garnish
Instructions
- Cook riceCook rice according to package directions. Keep warm.
- Prepare beefMarinate ground beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, half the garlic, and sugar for 15 minutes. Cook in hot skillet until browned, 5 minutes. Set aside.
- Prepare vegetablesBlanch spinach in boiling water for 30 seconds, drain, squeeze dry, and season with salt and sesame oil. Blanch bean sprouts for 1 minute. Sauté carrots, zucchini, and mushrooms separately with a bit of sesame oil until tender. Season each with salt.
- Fry eggsFry eggs sunny-side up with crispy edges.
- Assemble bowlsDivide rice among 4 bowls. Arrange beef, vegetables, and kimchi in sections on top. Place fried egg in center. Drizzle with gochujang. Sprinkle with sesame seeds. Mix everything together before eating.
Notes & Tips
Bibimbap means "mixed rice" in Korean. The traditional version is served in a hot stone bowl (dolsot) which creates crispy rice at the bottom. Mix all ingredients with the gochujang before eating!