Korean

Bibimbap (Mixed Rice)

Name: Bibimbap (Mixed Rice)
Total time: 40 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 2 cups cooked short-grain white rice; 200g thinly sliced beef ribeye; 1 bunch fresh spinach; 150g soybean sprouts; 1 medium carrot (julienned); 100g shiitake mushrooms (sliced); 2 large eggs; 2 tbsp gochujang; 1 tbsp sesame oil; 1 tsp toasted sesame seeds

A popular Korean dish consisting of a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) or kimchi and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste).

40 minutes

Serves 1

Lunch/Dinner

Contains common allergens

Egg Sesame Soy

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Instructions

6 steps

1
Blanch the spinach in boiling salted water for 30 seconds, then plunge into an ice bath. Squeeze out excess water and toss with 1 tsp sesame oil and a pinch of salt.

2
Boil soybean sprouts for 3 minutes until tender but crisp, drain, and season with minced garlic, salt, and sesame oil.
3
Sauté julienned carrots and sliced shiitake mushrooms separately in a lightly oiled skillet over medium heat for 2-3 minutes each, until softened.
4
Marinate the beef in 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp minced garlic for 10 minutes, then pan-fry over medium-high heat until deeply browned and caramelized (about 4 minutes).
5
Fry the eggs in a little oil over medium heat until the whites are set but the yolks remain runny (sunny-side up).
6
Assemble by dividing the warm rice into two large bowls. Arrange the prepared vegetables and beef in colorful sections over the rice, place the fried egg in the center, and drizzle with gochujang and sesame oil before serving.

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