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Korean Beef Bibimbap



  • Serves 4
  • Cooks in 50 mins (30m prep + 20m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Horse Meat Bibimbap

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a bowl, combine the soy sauce, sesame oil, minced garlic, and grated ginger.
  2. 2.Add the thinly sliced beef to the bowl and toss to coat. Let it marinate for at least 20 minutes.
  3. 3.Heat a skillet over medium-high heat and add the marinated beef. Cook until browned and cooked through, about 3-4 minutes per side. Set aside.
  4. 4.In the same skillet, add a drizzle of sesame oil and sauté the julienned carrot and zucchini until tender-crisp, about 2-3 minutes. Remove from the skillet and set aside.
  5. 5.Bring a pot of water to a boil and blanch the bean sprouts for 1 minute. Drain and set aside.
  6. 6.In the same pot, blanch the spinach for 30 seconds. Drain and squeeze out any excess water. Set aside.
  7. 7.To assemble the bibimbap, divide the cooked rice among 4 bowls. Arrange the cooked beef, sautéed vegetables, blanched bean sprouts, spinach, and kimchi on top of the rice.
  8. 8.Place a fried egg on each bowl and sprinkle with toasted sesame seeds.
  9. 9.Serve the bibimbap with gochujang sauce on the side for added heat. Drizzle with sesame oil and garnish with chopped scallions.
  10. 10.Mix everything together before eating and enjoy the explosion of flavors!

lightbulb_outline Tips

  • chevron_rightFeel free to customize your bibimbap with your favorite vegetables or protein.
  • chevron_rightIf you like it spicy, add more gochujang sauce.
  • chevron_rightMake sure to have all the ingredients prepped and ready before you start cooking.
  • chevron_rightFor a vegetarian version, you can omit the beef and add tofu or mushrooms instead.
  • chevron_rightDon't forget to mix everything together before digging in!