Beef Bibimbap
Ingredients
Korean Beef
The Rainbow Vegetables
Gochujang Sauce (can Double If Youd Like)
Steps
Step 1 — Start The Rice
1
Make rice.
Step 2 — Marinate The Beef
2
In a large bowl, combine:
- 5 tbsp soy sauce
- 2 tbsp mirin
- 1½ tbsp brown sugar
- 1 tbsp sesame oil
- 5 minced garlic cloves
- 2 tsp grated ginger
- ½ tsp black pepper
Add the 900 g ground beef and mix gently until evenly coated.
Let it sit for 10–15 minutes while you prepare your vegetables.
- 5 tbsp soy sauce
- 2 tbsp mirin
- 1½ tbsp brown sugar
- 1 tbsp sesame oil
- 5 minced garlic cloves
- 2 tsp grated ginger
- ½ tsp black pepper
Add the 900 g ground beef and mix gently until evenly coated.
Let it sit for 10–15 minutes while you prepare your vegetables.
Step 3 — Prepare All Your Vegetables
3
A. Garlicky sesame spinach
1. Blanch 300 g spinach in boiling water for 30–45 seconds.
2. Transfer immediately to cold water.
3. Drain and gently squeeze out the excess water.
4. Mix with 1 tsp sesame oil, 1 tsp soy sauce, 1 minced garlic clove and 1 tsp sesame seeds.
B. Sesame bean sprouts
1. Boil 300 g bean sprouts for 2–3 minutes until cooked.
2. Drain thoroughly.
3. Toss with 1 tsp sesame oil, 2 tsp soy sauce and 1 tsp sesame seeds.
C. Sweet sautéed carrots
1. Peel and julienne 3 medium carrots into thin matchsticks.
2. Heat 1 tsp sesame oil in a skillet over medium heat.
3. Add the carrots and sauté for 4–5 minutes until tender but still slightly crisp.
4. Season with a pinch of salt and transfer to a plate.
D. Savory garlic mushrooms
1. Slice 300 g mushrooms.
2. Heat 1 tsp sesame oil in the skillet over medium-high heat.
3. Add mushrooms and sauté 5–7 minutes until browned.
4. Add 1 minced garlic clove and 2 tsp soy sauce.
5. Cook another minute until glossy.
E. Fresh crunchy cucumber
1. Wash and julienne your cucumber into thin matchsticks.
2. Keep refrigerated until serving.
That's it! The cool cucumber will contrast beautifully with the warm beef and vegetables.
1. Blanch 300 g spinach in boiling water for 30–45 seconds.
2. Transfer immediately to cold water.
3. Drain and gently squeeze out the excess water.
4. Mix with 1 tsp sesame oil, 1 tsp soy sauce, 1 minced garlic clove and 1 tsp sesame seeds.
B. Sesame bean sprouts
1. Boil 300 g bean sprouts for 2–3 minutes until cooked.
2. Drain thoroughly.
3. Toss with 1 tsp sesame oil, 2 tsp soy sauce and 1 tsp sesame seeds.
C. Sweet sautéed carrots
1. Peel and julienne 3 medium carrots into thin matchsticks.
2. Heat 1 tsp sesame oil in a skillet over medium heat.
3. Add the carrots and sauté for 4–5 minutes until tender but still slightly crisp.
4. Season with a pinch of salt and transfer to a plate.
D. Savory garlic mushrooms
1. Slice 300 g mushrooms.
2. Heat 1 tsp sesame oil in the skillet over medium-high heat.
3. Add mushrooms and sauté 5–7 minutes until browned.
4. Add 1 minced garlic clove and 2 tsp soy sauce.
5. Cook another minute until glossy.
E. Fresh crunchy cucumber
1. Wash and julienne your cucumber into thin matchsticks.
2. Keep refrigerated until serving.
That's it! The cool cucumber will contrast beautifully with the warm beef and vegetables.
Step 4 — Cook The Beef
4
1. Heat a large skillet over medium-high heat.
2. Add half the marinated beef and spread it into an even layer.
3. Leave undisturbed for about 2 minutes so it develops some caramelization.
4. Break it into small crumbles using a spatula.
5. Continue cooking for 5–7 minutes, stirring occasionally, until thoroughly cooked.
6. Transfer to a bowl and repeat with the remaining beef.
Let the moisture evaporate before finishing. We want those beautiful little browned bits clinging to the beef. If the pan gets too dry, add a tablespoon of water to loosen the flavorful browned bits.
2. Add half the marinated beef and spread it into an even layer.
3. Leave undisturbed for about 2 minutes so it develops some caramelization.
4. Break it into small crumbles using a spatula.
5. Continue cooking for 5–7 minutes, stirring occasionally, until thoroughly cooked.
6. Transfer to a bowl and repeat with the remaining beef.
Let the moisture evaporate before finishing. We want those beautiful little browned bits clinging to the beef. If the pan gets too dry, add a tablespoon of water to loosen the flavorful browned bits.
Step 5 — Whisk Together The Sauce
5
In a small bowl, combine:
1. 3 tbsp gochujang
2. 1½ tbsp soy sauce
3. 1½ tbsp rice vinegar
4. 1 tbsp honey
5. 1½ tsp sesame oil
6. 1 small grated garlic clove
7. 2–3 tbsp water
Whisk until smooth and glossy.
Taste and adjust: more honey for sweetness, rice vinegar for tang, or water to make it more drizzleable.
1. 3 tbsp gochujang
2. 1½ tbsp soy sauce
3. 1½ tbsp rice vinegar
4. 1 tbsp honey
5. 1½ tsp sesame oil
6. 1 small grated garlic clove
7. 2–3 tbsp water
Whisk until smooth and glossy.
Taste and adjust: more honey for sweetness, rice vinegar for tang, or water to make it more drizzleable.
Step 6 — Cook Your Eggs
6
Heat a nonstick skillet with a little neutral oil over medium-low heat.
Crack in the eggs and cook until the whites and yolks are fully set. You can cover the skillet briefly to help the tops cook without burning the bottoms.
For the best texture, I would cook only the eggs you're eating immediately and make fresh ones for your leftover portions.
Crack in the eggs and cook until the whites and yolks are fully set. You can cover the skillet briefly to help the tops cook without burning the bottoms.
For the best texture, I would cook only the eggs you're eating immediately and make fresh ones for your leftover portions.
Step 7 — Crispy Rice
7
Heat ½ tsp neutral oil in a nonstick skillet over medium heat. Add your serving of cooked rice, press it into a thin layer and leave it undisturbed for 4–5 minutes until golden and crispy underneath.
Step 7 — Assemble
8
Add the crispy rice.
Add around 150 g cooked beef mixture.
Arrange the spinach, carrots, mushrooms, bean sprouts and cucumber in colorful sections.
Top with a freshly cooked egg.
Sprinkle with sesame seeds and optional nori.
Drizzle with your gochujang sauce.
Add around 150 g cooked beef mixture.
Arrange the spinach, carrots, mushrooms, bean sprouts and cucumber in colorful sections.
Top with a freshly cooked egg.
Sprinkle with sesame seeds and optional nori.
Drizzle with your gochujang sauce.
Nutrition Facts
Per serving745 calories
Calories from
- Protein 19%
- Carbs 38%
- Fat 43%
-
Fat High 35 g 53%
-
Saturated Fat High 10 g 50%
-
Carbohydrates High 70 g 23%
-
Fiber High 8 g 32%
-
Sugar High 25 g 50%
-
Protein High 35 g 70%
-
Cholesterol High 120 mg 40%
-
Sodium High 1,200 mg 50%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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