Korean Bibimbap

local_grocery_store Ingredients

• 4 cups Steamed rice, cooked
• 1 pound Beef or chicken, thinly sliced
• 2 tablespoons Soy sauce, divided
• 1 tablespoon Sesame oil, divided
• 4 cloves Garlic, minced
• 1 Carrot, julienned
• 1 Zucchini, julienned
• 2 cups Spinach, blanched
• 2 cups Bean sprouts, blanched
• 4 Shiitake mushrooms, sliced
• 4 Eggs, fried
• 4 tablespoons Gochujang sauce, for serving
• 2 tablespoons Toasted sesame seeds, for garnish
• 4 Green onions, sliced, for garnish

restaurant_menu Method

1. 1.In a bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and minced garlic. Add the sliced beef or chicken and marinate for 15 minutes.
2. 2.Heat a large skillet over medium-high heat and cook the marinated meat until cooked through. Set aside.
3. 3.In the same skillet, add a drizzle of sesame oil and stir-fry the julienned carrot and zucchini until tender. Remove from skillet and set aside.
4. 4.Blanch the spinach and bean sprouts in boiling water for 1 minute. Drain and squeeze out any excess water.
5. 5.In the same skillet, sauté the sliced shiitake mushrooms until golden brown. Remove from skillet and set aside.
6. 6.To assemble the bibimbap, divide the steamed rice among 4 bowls. Arrange the cooked meat, sautéed vegetables, blanched spinach and bean sprouts, and sliced shiitake mushrooms on top of the rice.
7. 7.Place a fried egg on top of each bowl.
8. 8.Serve the bibimbap with gochujang sauce on the side for extra flavor. Garnish with toasted sesame seeds and sliced green onions.
9. 9.Mix everything together before eating to enjoy all the flavors!
10. 10.Enjoy your homemade Korean Bibimbap!

lightbulb_outline Tips

• chevron_rightYou can substitute the beef or chicken with tofu or shrimp for a vegetarian or seafood version.
• chevron_rightIf you like it extra spicy, add more gochujang sauce.
• chevron_rightDon't forget to have a big appetite, because bibimbap is a filling meal!