Bibimbap
A Korean rice bowl topped with seasoned vegetables, marinated beef, and a fried egg. Mix it all together before eating.
Prep: 25 minutes. Cook: 15 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 4 cups cooked rice
- 200g beef sirloin, thinly sliced
- 1 carrot, julienned
- 1 zucchini, julienned
- 100g spinach
- 100g bean sprouts
- 4 eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- Gochujang (Korean chilli paste) for serving
- Sesame seeds for garnish
Instructions
- Marinate beef with 1 tablespoon soy sauce, sesame oil, sugar, and garlic for 10 minutes.
- Blanch spinach in boiling water for 30 seconds. Drain and squeeze dry. Season with sesame oil and a pinch of salt.
- Blanch bean sprouts for 1 minute. Drain. Season with sesame oil and salt.
- Sauté carrot in a little oil for 2 minutes. Season with salt.
- Sauté zucchini for 2 minutes. Season with salt.
- Cook marinated beef in a hot pan for 2–3 minutes.
- Fry eggs sunny-side up — yolk should be runny.
- Arrange rice in bowls. Top with vegetables and beef in neat sections. Place egg on top.
- Serve with gochujang on the side. Mix everything together before eating.
Tips for Helpers
- Each vegetable is cooked separately to keep colours and flavours distinct.
- The runny egg yolk acts as a sauce when mixed in.
- Gochujang is spicy — let each person add their own amount.
Ingredient Substitutions
- Use chicken or tofu instead of beef.
- Any seasonal vegetables work — mushrooms, cucumber, or peppers.
- Sriracha can substitute for gochujang in a pinch.