Bibimbap
Steamed rice, crisp-tender vegetables, seasoned beef, and a sunny fried egg come together in a colorful Korean rice bowl. A spoonful of spicy-sweet gochujang sauce ties every texture and flavor together, especially when the toppings are mixed just before eating.
Cook the vegetables separately so each one keeps its own color and texture, and use short-grain rice for the best chewy finish. Ground beef can replace the sliced beef, while shiitake mushrooms or extra spinach work well if you want a meat-free variation. For a crisp bottom, assemble the bowls in hot stoneware or a cast-iron skillet.
Serve bibimbap for a satisfying weeknight dinner, with extra sauce and kimchi at the table. Store the rice, toppings, and sauce separately for up to 3 days, then reheat the rice and vegetables before adding a freshly fried egg.
How to Make It
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1
Rinse the rice until the water runs mostly clear, then cook it with the water according to the package directions. Keep it covered and warm.
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2
Combine the soy sauce, sesame oil, garlic, sugar, and black pepper. Slice the beef thinly, toss it with the mixture, and let it stand while you prepare the vegetables.
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3
Blanch the spinach in boiling water for 30 seconds, drain it, cool it under cold water, and squeeze out excess moisture. Blanch the bean sprouts for 1 minute, then drain them well. Season both with a small pinch of the salt.
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4
Heat a little of the vegetable oil in a skillet over medium-high heat. Cook the carrot until just tender, transfer it to a plate, and repeat with the zucchini and mushrooms, seasoning the vegetables with the remaining salt as they cook.
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5
Cook the marinated beef in the same skillet for 3 to 5 minutes, stirring, until browned and cooked through.
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6
Stir together the gochujang, sesame oil, rice vinegar, honey, water, and garlic to make the sauce.
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7
Fry the eggs in the remaining vegetable oil until the whites are set and the edges are lightly crisp.
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8
Divide the warm rice among four bowls. Arrange the beef, spinach, bean sprouts, carrot, zucchini, and mushrooms over the rice, then top each bowl with a fried egg.
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9
Drizzle with the gochujang sauce and sprinkle with sesame seeds. Serve with kimchi, and mix everything together just before eating.
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