Korean Beef Bibimbap

by skilletglow
Prep: 25m
Cook: 20m
beef
Korean Beef Bibimbap - Image

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Ingredients
Servings:4
3cupcooked short-grain rice (warm)
1lblean ground beef
2tspsoy sauce
1tspsesame oil
2garlic cloves (minced)
1medium carrot (cut into matchsticks)
2cupbaby spinach
1cupbean sprouts
1small cucumber (thinly sliced)
4large eggs
1tbspneutral oil (divided)
2tsptoasted sesame seeds
3tbspgochujang
1tbsprice vinegar
1tbsphoney
1tspsesame oil (for sauce)
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make the sauce

    Whisk the gochujang, rice vinegar, honey, sesame oil, and water until smooth. Add water a teaspoon at a time if you prefer a thinner sauce.

  1. 2

    Cook the carrot

    Warm a little oil in a skillet over medium heat. Cook the carrot for 2 to 3 minutes until just tender but still bright; transfer to a plate.

  2. 3

    Cook spinach and sprouts

    Add spinach with a tablespoon of water and cook until wilted, about 1 minute. In a separate pot, blanch the bean sprouts in actively boiling water for 2 to 3 minutes, until fully hot, then drain well.

  3. 4

    Cook the beef

    In the same skillet, cook beef and garlic until browned, breaking it into small pieces. Stir in soy sauce and sesame oil; cook until the beef reaches 160°F (71°C).

  4. 5

    Fry the eggs

    Fry the eggs in the remaining oil to your preferred doneness; cook until whites and yolks are firm if following general food-safety guidance.

  5. 6

    Assemble

    Divide warm rice among four bowls. Arrange beef, carrot, spinach, sprouts, and cucumber in separate sections. Top each with an egg, sesame seeds, and sauce. Mix at the table before eating.

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Korean Beef Bibimbap

Created by: skilletglow

Prep Time: 25m
Cook Time: 20m
Servings: 4

Ingredients

  • 3 cup cooked short-grain rice (warm)
  • 1 lb lean ground beef
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 2 garlic cloves (minced)
  • 1 medium carrot (cut into matchsticks)
  • 2 cup baby spinach
  • 1 cup bean sprouts
  • 1 small cucumber (thinly sliced)
  • 4 large eggs
  • 1 tbsp neutral oil (divided)
  • 2 tsp toasted sesame seeds
  • 3 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil (for sauce)

Instructions

  1. Make the sauceWhisk the gochujang, rice vinegar, honey, sesame oil, and water until smooth. Add water a teaspoon at a time if you prefer a thinner sauce.
  2. Cook the carrotWarm a little oil in a skillet over medium heat. Cook the carrot for 2 to 3 minutes until just tender but still bright; transfer to a plate.
  3. Cook spinach and sproutsAdd spinach with a tablespoon of water and cook until wilted, about 1 minute. In a separate pot, blanch the bean sprouts in actively boiling water for 2 to 3 minutes, until fully hot, then drain well.
  4. Cook the beefIn the same skillet, cook beef and garlic until browned, breaking it into small pieces. Stir in soy sauce and sesame oil; cook until the beef reaches 160°F (71°C).
  5. Fry the eggsFry the eggs in the remaining oil to your preferred doneness; cook until whites and yolks are firm if following general food-safety guidance.
  6. AssembleDivide warm rice among four bowls. Arrange beef, carrot, spinach, sprouts, and cucumber in separate sections. Top each with an egg, sesame seeds, and sauce. Mix at the table before eating.

Notes & Tips

Korean beef bibimbap at home: sweet-savory ground beef, sesame vegetables and a fried egg over warm rice, with gochujang sauce. Original recipe: https://skilletglow.com/easy-korean-beef-bibimbap/