Description
A colorful and nutritious Korean rice bowl.
Ingredients
Scale
- 2 cups short-grain white rice
- 2 1/2 cups water
- 1/2 lb ribeye or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 garlic clove, minced
- 1/2 tsp grated ginger
- 1/2 tsp black pepper
- 1 cup bean sprouts
- 1 cup spinach
- 1 medium carrot, julienned
- 1 small zucchini, julienned
- 2 green onions, chopped
- 1 tbsp sesame oil
- Pinch of salt
- 2 large eggs
- 1 tbsp oil (neutral, like canola or grapeseed)
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp water
- Toasted sesame seeds
- Additional chopped green onions (optional)
- Seaweed strips (optional)
Instructions
- Start by rinsing the short-grain rice under cold water until the water runs clear. After rinsing, place the rice and 2 1/2 cups of water into a rice cooker or a pot. Cook according to the rice cooker instructions or boil in the pot, then lower heat to simmer for about 15-20 minutes. Let it rest, still covered, for 10 minutes.
- In a mixing bowl, combine the soy sauce, sesame oil, sugar, minced garlic, grated ginger, and black pepper. Add the thinly sliced ribeye or sirloin into the marinade, ensuring everything is well coated. Cover and let sit for at least 15 minutes.
- In a separate pot, bring water to a boil. Blanch the bean sprouts and spinach for 30 seconds each, then rinse under cold water and toss with a pinch of salt and a drizzle of sesame oil.
- In a hot skillet, add a tablespoon of sesame oil and sauté the julienned carrots and zucchini separately for about 2–3 minutes each until tender but still crunchy. Set aside.
- To make the gochujang sauce, whisk together the gochujang, sesame oil, rice vinegar, sugar, and water in a bowl.
- In the same skillet used for the vegetables, cook the marinated beef for about 3–5 minutes until caramelized and cooked to your liking.
- In another pan, add a tablespoon of neutral oil over medium heat. Fry the eggs sunny-side-up until the whites are set and the yolks remain runny.
- Assemble the bibimbap: In each bowl, place a generous scoop of rice, then arrange the blanched bean sprouts, spinach, sautéed carrots, zucchini, and beef on top. Crown with the sunny-side-up egg, drizzle with gochujang sauce, and sprinkle with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 900 mg
- Protein: 35 g