Beef Bibimbap
The Korean bowl: rice, marinated beef, sautéed vegetables, fried egg, and gochujang sauce, mixed right before eating.
Bibimbap means "mixed rice": sautéed vegetables, marinated beef, and an egg are arranged separately over rice, then everyone mixes their bowl with spicy gochujang sauce. The preparation requires a little organization, but each element is simple. The result is a complete, colorful, and very balanced meal.
Dairy-freeHalal
Step-by-step method
0 / 5 steps done-
Mix the beef with the soy sauce, honey, garlic, and 1 tablespoon of sesame oil, and let marinate for 15 minutes. Rinse the rice and cook it for 15 minutes in 400 ml of water, covered, over low heat.
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Heat a little oil in the skillet and sauté the vegetables one after the other with a pinch of salt: the spinach for 1 minute, the bean sprouts for 2 minutes, and the carrot and zucchini for 3 minutes each. Set them aside separately.
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In the same skillet, sauté the beef for 3 to 4 minutes over high heat. Mix the gochujang with the second tablespoon of sesame oil and 1 tablespoon of water.
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Fry the eggs for 3 to 4 minutes, keeping the yolks runny.
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Divide the rice among the bowls, arrange the vegetables and beef in sections, add an egg, a little gochujang sauce, and the sesame seeds. Mix at the table.
Nutrition 670 kcal
of which sugars 10 g • of which saturated 5 g
Per serving, approximate values.
Allergens
SoyWheat (gluten)SesameEggs
Always check the labels of the products you buy.
Tips and variations
- Dolsot bibimbap: serve in a very hot stone or cast-iron bowl so the rice gets crispy on the bottom.
- Vegetarian: replace the beef with firm tofu marinated the same way, or with sautéed shiitake mushrooms.
- Less spicy: thin out the gochujang with a little water and honey.
Storing and reheating
Store the elements separately for 2 days in the refrigerator and fry the eggs just before serving. Reheat the rice and beef; the vegetables can be served at room temperature.
Equipment
Saucepan for the rice, large skillet, mixing bowl, 4 large bowls
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Questions
Where can I find gochujang?
At an Asian grocery store or in the Asian aisle of supermarkets. It keeps for several months in the refrigerator once opened.
What kind of rice should I use?
Short-grain rice, like sushi rice: it's slightly sticky and mixes well with the other ingredients.
Cook it with the Mescola app
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