This easy beef bibimbap recipe is a popular Korean dish made with warm rice, assorted vegetables, bulgogi beef, and is topped with a free-range fried egg. Serves 2.
Ingredients
- 2 cups cooked white rice
- 2 Eggs
- 1 tsp sesame seeds
- 8oz NY Sirloin beef, very finely sliced
- 1 large carrot
- 1 zucchini batons
- 1 red bell pepper
- 1 bunch of spinach
- 8 king oyster or shiitake mushrooms
- 4 cups bean sprouts.
Beef Marinade
- 1/4 green apple grated
- 3 garlic cloves minced
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tsp toasted sesame oil
Bibimbap Sauce
- 1 tsp minced garlic
- 1.5 tsp soy sauce
- 4 tbsp gochujang
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 3 tsp white sugar
- 2 tsp sesame oil
Instructions
- Slice carrot, zucchini, and pepper into matchsticks. Saute all veggies separately in 2 tsp of veg oil until soft, remove and place on a platter, keeping veggies separate.
- For the mushrooms, slice them and saute in 2 tsp of oil for 2 min, then add 1 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
- Steam or simmer beansprouts until soft for about 3-5 mins. Drain, cool, and squeeze out excess liquid. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
- Marinate beef for at least 2 hours or overnight, then cook in 2 tsp veg oil on high.
- Place hot rice in a bowl, top with veg and beef, then a fried egg. You can sprinkle with sesame seeds & green onions.
- Drizzle with the bibimbap sauce. Serve arranged neatly, and mix it all up to eat. Enjoy!
