Description
Your New Favorite Bowl of Sunshine: Korean Bibimbap
A vibrant, nourishing, and totally customizable Korean classic that’s as fun to assemble as it is to eat.
Ingredients
For the Beef Marinade:
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8 oz beef tenderloin, thinly sliced
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1/4 green apple, grated
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3 garlic cloves, minced
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1 tbsp soy sauce
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1 tbsp brown sugar
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2 tsp sesame oil
For the Vegetables:
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1 carrot, julienned
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1 zucchini, julienned
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1 bunch spinach, blanched
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8 dried shiitake mushrooms, rehydrated & sautéed
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2 cups bean sprouts, lightly boiled
For the Gochujang Sauce:
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3 tbsp gochujang (Korean chili paste)
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3 tbsp rice vinegar
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1 tsp soy sauce
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3 tsp sugar
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1 garlic clove, finely grated
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1 tsp sesame oil
To Serve:
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2–3 cups steamed short-grain rice
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2–4 fried eggs (sunny-side-up preferred)
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Sesame seeds for garnish
Instructions
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Marinate the Beef:
Combine beef, apple, garlic, soy sauce, brown sugar, and sesame oil. Let rest 15–30 minutes. -
Prep Vegetables:
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Blanch spinach 30 sec, shock in ice water, squeeze dry, season with salt & sesame oil.
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Boil bean sprouts 1–2 min, drain, season.
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Sauté carrot, zucchini, and mushrooms separately with a pinch of salt.
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Cook the Beef:
Sear marinated beef in a hot skillet 2–3 minutes until just cooked. -
Make the Sauce:
Whisk together gochujang, rice vinegar, soy sauce, sugar, garlic, and sesame oil. Adjust to taste. -
Fry Eggs:
Sunny-side-up with set whites and runny yolks. -
Assemble Bowls:
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Layer rice in bowls.
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Arrange vegetables and beef around the rice.
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Top with a fried egg.
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Drizzle sauce and sprinkle sesame seeds. Mix before eating.
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Notes
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Prep ahead: Cook veggies and beef in advance; assemble fresh at mealtime.
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Vegetarian option: Swap beef for tofu or extra mushrooms.
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Crispy rice magic: Use a hot stone pot or cast iron for a golden crust.
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Mild spice: Adjust gochujang with sugar or a splash of water.
Nutrition
- Calories: 450–500 kcal Per Serving
- Fat: 14 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: : 28 g