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Recipe by:

Dana Ramsey

Quick Korean Bibimbap

A colorful and satisfying rice bowl topped with marinated beef, sautéed vegetables, and a fried egg, perfect for cozy meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Korean
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 cups cooked jasmine rice or your rice of choice
  • 8 ounces beef (bulgogi or sirloin), thinly sliced
  • 2 Tbsp. soy sauce
  • 1 Tbsp. gochujang (Korean chili paste)
  • 1 Tbsp. sesame oil
  • 2 tsp. sugar
  • 1 Tbsp. vegetable oil
  • 2 cups fresh spinach, blanched
  • 1 cup shredded carrots
  • 1 cup sliced shiitake mushrooms
  • sesame seeds and green onions, for garnish

Equipment

  • Large skillet
  • Non-stick skillet
  • Mixing bowl

Method
 

  1. Combine the soy sauce, gochujang, sesame oil, and sugar in a mixing bowl. Add the sliced beef and toss to coat. Marinate for about 15 minutes.
  2. In a large skillet over medium heat, warm vegetable oil. Sauté the mushrooms until they soften, about 4-5 minutes. Add the shredded carrots, cooking until slightly tender, then toss in the blanched spinach until warmed through.
  3. In the same skillet, push the veggies aside and add the marinated beef. Cook until browned and cooked through.
  4. In a separate non-stick skillet, fry the eggs sunny-side up until the whites are set but the yolks are still runny.
  5. To serve, divide the rice into bowls, arrange the sautéed vegetables and beef on top, and crown with the fried egg. Garnish with sesame seeds and green onions.
  6. Drizzle with sesame oil and additional gochujang if desired. Mix everything together before enjoying.

Notes

Be careful not to overcrowd the pan while cooking the vegetables to achieve proper caramelization.