Bibimbap (Korean Mixed Rice Bowl)
A colorful bowl of rice topped with seasoned vegetables, savory beef and a fried egg. Stir in the sweet-spicy gochujang sauce and mix everything together before eating.
KoreanFood
35 minPrep
20 minCook
55 minTotal
MediumDifficulty
Ingredients
- Beef
- Vegetables
- Sauce
Method
- Mix the beef with the soy sauce, sugar, sesame oil and garlic and leave for 15 minutes.
- Stir together all the sauce ingredients in a small bowl.
- Blanch the spinach for 30 seconds, rinse in cold water and squeeze dry. Season with a pinch of salt and a few drops of sesame oil. Blanch the bean sprouts for 2 minutes and season the same way.
- Sauté the carrot, zucchini and mushrooms separately in a little oil with a pinch of salt, 1–2 minutes each, so each keeps its own color and flavor.
- Stir-fry the beef over high heat for about 2 minutes until just cooked.
- Fry the eggs sunny side up.
- Divide the rice between bowls, arrange the vegetables and beef in sections on top, and put an egg in the middle. Serve with the sauce, and mix it all together before eating.
Tap an ingredient or step to tick it off as you cook.
Tips
- For a crispy rice crust, heat a stone or cast-iron bowl, brush it with sesame oil and add the rice a few minutes before topping.
- Use whatever vegetables you have; the more colors, the better the bowl looks.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.