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Easy Bibimbap Bowl | Marion's Kitchen

Name: Easy Bibimbap Bowl | Marion's Kitchen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: ¼ cup light soy sauce; 2 tbsp mirin; 1 tsp sesame oil; 1 tsp toasted sesame seeds, lightly crushed; 450g (1 lb) rib-eye steak (or any kind of tender cut e.g. sirloin, rump, scotch fillet); 4 tbsp peanut oil; 3 garlic cloves, finely chopped; 2 tsp finely grated ginger; 100g (3.5 oz) fresh shiitake mushrooms, sliced; 150g (5 oz) shredded carrots; 150g (5 oz) baby spinach leaves; 50g (1.7 oz) bean shoots or pea shoots; 4 eggs; 4 cups cooked short grain rice (clickhereto see my recipe for how to cook rice); Kimchi, sliced cucumber and sesame seeds, to serve; Gochujang sauce; ¼ cup gochujang paste*; 2 tbsp mirin; 2 tsp light soy sauce; 2 tsp sugar; 2 tsp sesame seeds

Prep Time

15m

Cook Time

15m

Total Time

30m

This flavorful Bibimbap Bowl recipe features tender beef, shiitake mushrooms, carrots, spinach, and more. Top it off with a gochujang sauce and a fried egg for a delicious, satisfying meal. Serve with kimchi for a burst of flavor. Easy to make and perfect for a quick, tasty dinner.

Recipe Options

Ingredients

Servings: 4

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¼ cup light soy sauce

1 tsp toasted sesame seeds, lightly crushed

450g (1 lb) rib-eye steak (or any kind of tender cut e.g. sirloin, rump, scotch fillet)

3 garlic cloves, finely chopped

2 tsp finely grated ginger

100g (3.5 oz) fresh shiitake mushrooms, sliced

150g (5 oz) shredded carrots

150g (5 oz) baby spinach leaves

50g (1.7 oz) bean shoots or pea shoots

4 cups cooked short grain rice (clickhereto see my recipe for how to cook rice)

Kimchi, sliced cucumber and sesame seeds, to serve

¼ cup gochujang paste*

2 tsp light soy sauce

For the gochujang sauce, combine all the ingredients in a bowl. Set aside.

Combine the soy sauce, mirin, sesame oil and sesame seeds, in a jug. Transfer half of the mixture to a glass ceramic dish. Add 1 tablespoon of the gochujang sauce. Add the beef and stir to coat. Reserve the remaining soy sauce mixture and gochujang sauce for later.

Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add the garlic and ginger and stir-fry for 10 seconds before adding the beef. Spread the beef out in the pan and allow to sear on one side for half a minute. Then stir-fry the beef until just cooked. Transfer to a plate and pour over any juices from the pan.

Add another tablespoon of oil to the wok. Add the mushroom and carrot and stir-fry for about a minute. Add the spinach and bean shoots and the reserved soy sauce mixture. Cook for 1 minute or until the vegetables are just wilted. Set aside until ready to serve.

Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick frying pan and fry the eggs to your liking.

Divide the rice among bowls and top with the beef. Sprinkle the beef with sesame seeds. Add the stir-fried vegetable mix, kimchi, sliced cucumber, fried eggs and a spoonful of gochujang sauce.

Easy Bibimbap Bowl | Marion's Kitchen

Ingredients

Steps

Nutrition Facts

Easy Bibimbap Bowl | Marion's Kitchen

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts