Korean Beef Rice Bowl — Beef Bibimbap
Korean rice bowl topped with seasoned beef, sauteed spinach, carrot, mushroom, and bean sprouts, finished with a fried egg and gochujang sauce stirred through at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Julienne carrot, thinly slice mushrooms. Blanch spinach 30 seconds in salted boiling water, squeeze dry. Whisk gochujang with rice vinegar, honey, 2 tsp sesame oil, 2 tsp water. Toss beef with 2 grated garlic cloves, soy sauce, brown sugar, 2 tsp sesame oil, pinch pepper; rest 5 minutes.
Boil
Bring rinsed rice and 240ml water to boil over high heat in a medium saucepan. Cover, reduce to lowest heat, cook 12 minutes until tender. Remove from heat, rest covered 5 minutes.
Saute 1
Heat 1 tbsp neutral oil over medium-high in a large skillet. Stir-fry carrot 90 seconds with a pinch of salt until just tender, lift out. Add mushrooms, stir-fry 2–3 minutes until golden, lift out.
Saute 2
Add remaining 1 tbsp oil. Stir-fry bean sprouts 60–90 seconds with remaining 2 garlic cloves until just wilted, lift out. Toss spinach with 2 tsp sesame oil and pinch salt.
Fry
Raise heat to high, add 2 tsp neutral oil. Stir-fry beef in two batches, 2–3 minutes per batch until deeply browned, lift out. Fry eggs 90 seconds–2 minutes until whites set and yolks remain runny.
Plate
Divide rice between two bowls. Arrange spinach, carrot, mushroom, sprouts, and beef in clusters around the rice in each bowl. Top each with a fried egg, scatter scallion and sesame seeds. Serve gochujang sauce alongside for stirring through at table.
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