Korean Rice Bowl, also known as Bibimbap is a a colourful mix of fresh veggies, savoury marinated beef, and a perfectly fried egg, all served over steaming hot rice and topped with a drizzle of spicy gochujang sauce.
Rated 3.5 stars by 24 users, click here to rate this recipe.
Category
Dinner
Servings
4
Prep time
25 minutes
Cook time
25 minutes
Korean rice bowl, also known as Bibimbap is a a colourful mix of fresh veggies, savoury marinated beef, and a perfectly fried egg, all served over steaming hot rice and topped with a drizzle of spicy gochujang sauce. Here's how you can make it at home.
Ingredients
- 400g (14 oz) jasmine rice
- 500g (1.1 lb) beef, cut into strips (ribeye recommended)
- 1 tbsp sugar
- 3 tsp sesame oil
- 2 tbsp soy sauce
- 2 cloves garlic, finely grated
- 2 tbsp gochujang
- 1 cucumber
- 1 tbsp sesame seeds
- 1 carrot, sliced into matchsticks
- 200g (7 oz) mushrooms, sliced
- 200g (7 oz) baby spinach
- oil for cooking
- 4 eggs
- salt
Directions
Wash the rice three times and place it in a rice cooker or pot. Cook for about 25 minutes or until done.
- While the rice is cooking, slice the beef and set it aside. In a bowl, make the marinade by mixing 1 tablespoon of sugar, 1 teaspoon of sesame oil, 2 tablespoons of soy sauce, 2 finely grated garlic cloves, and 2 tablespoons of gochujang. Mix well.
- Marinate the beef with half of the sauce, reserving the rest for later.
- Prepare the vegetables by slicing the carrots and cucumber. Marinate the cucumber with 1 teaspoon of sesame oil, a pinch of salt, and 1 teaspoon of sesame seeds. Mix well and set aside.
- Heat a wok or large frying pan over high heat. Add some cooking oil and stir-fry the mushrooms with a pinch of salt for 1-2 minutes until just cooked. Remove from the wok and repeat with the carrots. Once the carrots are cooked, remove from the wok.
- In a clean wok with a little oil, add the baby spinach along with 1 teaspoon of sesame seeds and 1 teaspoon of sesame oil. Stir-fry quickly until just tender. Remove and set aside.
- In a clean wok, add some cooking oil and the marinated beef. Stir-fry for 3-4 minutes or until just cooked. Remove and set aside.
- Fry the eggs in the wok until they have crispy edges and runny yolks.
- To assemble, place the cooked rice in the bottom of a bowl. Add the marinated cucumber, cooked carrots, mushrooms, spinach, and beef on top. Drizzle with the reserved gochujang sauce, and finally, place a fried egg on top. Enjoy your Korean rice bowl!
