Bibimbap
A Korean rice bowl crowned with seasoned vegetables, marinated beef and a fried egg, mixed together with spicy gochujang.
- 65 min40 prep · 25 cook
- MediumDifficulty
- 780 kcalper serving
Ingredients
- Short-grain rice350 g
- Beef sirloin, in thin strips250 g
- Spinach200 g
- Bean sprouts200 g
- Carrots, in matchsticks2
- Courgette, in matchsticks1
- Shiitake mushrooms, sliced150 g
- Eggs4
- garlic3 cloves
- Soy sauce4 tbsp
- Sesame oil3 tbsp
- Sugar1 tbsp
- Gochujang (Korean chilli paste)4 tbsp
- Toasted sesame seeds1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Marinate the beef with 2 tbsp soy sauce, the sugar, 1 garlic clove and 1 tbsp sesame oil.
- 2
Rinse the rice and cook it with 450 ml water, covered, over a low heat.
- 3
Blanch the spinach and bean sprouts separately, squeeze dry and season each with salt, garlic and sesame oil.
- 4
Stir-fry the carrot, courgette and mushrooms one by one with a little oil and salt.
- 5
Stir-fry the beef until browned, then fry the eggs sunny side up.
- 6
Fill bowls with rice, arrange the vegetables and beef on top in sections and finish with an egg and sesame seeds.
- 7
Serve with gochujang and mix everything together at the table.
Tips and questions
- Can I make it vegetarian?
- Yes: leave out the beef and add firm tofu or extra mushrooms. The fried egg already gives plenty of protein.
- What can I use instead of gochujang?
- Mix sriracha with a little miso and honey. It is not the same, but it gives a similar sweet, spicy and savoury sauce.
- Can I prepare the toppings ahead?
- Yes, the vegetables keep 2–3 days in the fridge. Serve them at room temperature on hot rice and fry the eggs at the last minute.
Enjoy your meal!
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