Go Back
–+ servings

Bibimbap Recipe

Author: Zaina Hill
Bibimbap is a traditional Korean dish that beautifully combines various textures and flavors, including tender beef, vibrant vegetables, and seasoned rice, topped with a sunny-side-up egg.
No ratings yet
Print Recipe Save Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine Korean
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 5 cups Cooked White Rice
  • 4 pieces Eggs
  • ½ pound Beef Tenderloin or Top Sirloin Thinly sliced.
  • ¼ piece Asian/Nashi Pear
  • 8 ounces Bean Sprouts
  • 2 pieces Carrots Sliced
  • 2 large Zucchini Sliced
  • 8 ounces Baby Spinach
  • 3 ounces Dried Shiitake Mushrooms
  • 1 tablespoon Chopped Green Onions
  • 1 tablespoon Low Sodium Soy Sauce
  • 1 tablespoon Brown Sugar
  • 2 teaspoons Rice Wine
  • 3.5 teaspoons Toasted Sesame Oil Divided.
  • 1 teaspoon Gochujang Paste
  • 2 cloves Garlic Cloves Minced
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1 teaspoon Reduced Sodium Soy Sauce (for sauce)
  • ¼ cup Gochujang Paste (for sauce)
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Reduced Sodium Soy Sauce (for sauce)
  • 1 tablespoon Brown Sugar (for sauce)
  • 1 teaspoon Toasted Sesame Oil (for sauce)
  • 2.5 teaspoons Toasted Sesame Seeds
  • To taste Vegetable or Peanut Oil
  • 1 tablespoon + ½ teaspoon Minced Garlic

Instructions
 

  • Mix the grated pear, soy sauce, brown sugar, rice wine, sesame oil, Gochujang paste, minced garlic, ground ginger, onion powder, and pepper in a bowl.
  • Add the sliced beef, ensuring even coating, and refrigerate for 30 minutes for flavor infusion.
  • Soak the dried shiitake mushrooms in boiling water until softened.
  • Slice the carrots and zucchini; sprinkle with a pinch of salt and set aside.
  • Combine Gochujang paste, rice vinegar, soy sauce, brown sugar, and sesame oil. Stir until you achieve a smooth sauce.
  • Adjust the level of sweetness to taste.
  • Steam the bean sprouts until tender yet crunchy.
  • Stir-fry the soaked shiitake mushrooms, carrots, zucchini, and spinach individually in sesame oil, seasoning simply with salt and garlic.
  • Heat oil in a skillet and cook the marinated beef until caramelized.
  • Place warm rice into bowls as a base.
  • Arrange cooked vegetables and beef on top artfully.
  • Fry the eggs sunny-side up and place them on top of each bowl.
  • Sprinkle sesame seeds over the assembled Bibimbap and serve with the prepared Bibimbap sauce.

Notes

  • For a perfect beef marinade, grating Asian pear tenderizes the meat and adds sweetness.
  • Lightly steaming bean sprouts preserves their crunch.
  • Start with less Gochujang paste if sensitive to spice, and keep the yolk runny for creaminess.

Nutrition

Calories: 550kcalCarbohydrates: 80gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 7gSugar: 10g
Keyword Bibimbap, Korean Rice Bowl
Tried this recipe?Let us know how it was!