Korean Bibimbap

local_grocery_store Ingredients

• 2 cups rice, cooked
• 1 lb beef sirloin, thinly sliced
• 2 carrots, julienned
• 4 cups spinach, blanched and squeezed dry
• 2 cups bean sprouts, blanched
• 1 zucchini, julienned
• 8 shiitake mushrooms, sliced
• 4 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp sesame seeds, toasted
• 4 eggs, fried

restaurant_menu Method

1. 1.Mix soy sauce, sesame oil, sugar, and garlic in a bowl. Add the beef and marinate for 10 minutes.
2. 2.Heat a pan over medium-high heat and cook the beef until browned and cooked through. Set aside.
3. 3.In the same pan, sauté the mushrooms until tender. Set aside.
4. 4.Sauté the carrots and zucchini until tender. Set aside.
5. 5.Sauté the bean sprouts until heated through. Set aside.
6. 6.Sauté the spinach until heated through. Set aside.
7. 7.Fry the eggs to your liking.
8. 8.To assemble the bibimbap bowls, place a serving of rice in each bowl and arrange the vegetables and beef on top. Place a fried egg on top of each bowl. Serve with gochujang sauce and toasted sesame seeds.

lightbulb_outline Tips

• chevron_rightYou can use any vegetables you like in your bibimbap. Other great options include cucumber, bell peppers, and radish.
• chevron_rightIf you're vegetarian, you can substitute the beef with tofu or tempeh.
• chevron_rightMake a big batch of bibimbap and store it in the fridge for easy meal prep throughout the week.