Description
A colorful and satisfying Korean rice bowl, bibimbap brings together sautéed vegetables, marinated beef, a fried egg, and gochujang sauce over warm rice. It’s nutritious, customizable, and packed with flavor in every bite.
Ingredients
1 cup cooked white rice
4 oz marinated beef (bulgogi-style, thinly sliced ribeye or sirloin)
1 medium carrot, julienned
1 cup spinach, blanched
1/2 cup bean sprouts
1/4 cup cucumber, thinly sliced
1 large egg
1 tablespoon gochujang
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon sliced green onions
Instructions
1. Cook the rice according to package directions until slightly sticky. Set aside.
2. In a pan with sesame oil, sauté carrots until tender-crisp. Blanch spinach and season lightly. Cook bean sprouts briefly.
3. Marinate beef in soy sauce, garlic, sugar, sesame oil, and vinegar. Cook in a skillet until browned and caramelized.
4. Fry an egg sunny-side up.
5. In a bowl, add a portion of cooked rice. Arrange vegetables and beef in sections.
6. Top with the fried egg.
7. Drizzle with gochujang sauce, sprinkle sesame seeds, and green onions. Mix before eating.
Notes
Use freshly cooked rice or reheat day-old rice with a splash of water to restore softness.
For a crispy base, serve in a preheated stone bowl and let the rice sizzle before mixing.
Make it vegetarian by substituting tofu for beef and doubling up on veggies like mushrooms and zucchini.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry & Assemble
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 145mg
Keywords: Bibimbap, Korean rice bowl, bulgogi, gochujang