Korean Bibimbap

local_grocery_store Ingredients

• 4 cups cooked rice
• 1 lb beef sirloin, thinly sliced
• 8 oz shiitake mushrooms, sliced
• 1 bunch spinach, washed and trimmed
• 8 oz bean sprouts, washed
• 2 carrots, julienned
• 1 zucchini, julienned
• 4 eggs, fried
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 2 tbsp Gochujang sauce

restaurant_menu Method

1. 1.In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. 2.In the same skillet, add another tablespoon of vegetable oil and the garlic. Cook until fragrant, about 1 minute. Add the shiitake mushrooms and cook until softened, about 5 minutes. Remove from the skillet and set aside.
3. 3.In the same skillet, add the spinach and cook until wilted, about 2 minutes. Remove from the skillet and set aside. Repeat with the bean sprouts, carrots, and zucchini.
4. 4.To assemble the bibimbap bowls, divide the rice among four bowls. Arrange the beef, vegetables, and fried eggs on top of the rice. Drizzle with the gochujang sauce and serve immediately.

lightbulb_outline Tips

• chevron_rightYou can use any type of meat or tofu in this recipe.
• chevron_rightMake sure to use a variety of colorful vegetables for the best presentation.
• chevron_rightAdjust the spice level of the gochujang sauce to your liking.