Name: Bibimbap (Korean Rice Bowl)
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 Egg; 4 cup Rice; 2 tsp Sesame Seeds; 1 tsp Sesame Oil; 4 tbsp Gochujang; 2 tbsp Mirin; 2 tbsp Rice Vinegar; 1.5 tsp Soy Sauce; 3 tsp Sugar; 1 clove Garlic; 2.5 tsp Sesame Oil; 250 g Beef Steak; 0.25 Green Apple; 3 clove Garlic; 1 tsp Ginger; 1 tbsp Soy Sauce; 1 tbsp Honey; 2 tsp Sesame Oil; 2 tsp Canola Oil; 8 Shiitake Mushrooms; 2 Carrot; 2 Zucchini; 0.5 tsp Salt; 8 tsp Canola Oil; 1.5 tsp Soy Sauce; 0.25 tsp Sugar; 2 tsp Garlic; 1 Spinach; 2.5 tsp Sesame Oil; 1 pinch Salt

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Bibimbap (Korean Rice Bowl)

70 min·Serves 4·689 cal

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Korean rice bowl with seasoned vegetables, marinated beef, a fried egg and gochujang sauce, traditionally served at room temperature. Keeps 4–5 days chilled for meal prep, and the beef freezes in its marinade. Recipe by Nagi, RecipeTin Eats (recipetineats.com/bibimbap).

main coursebeefrice bowlmeal prepkoreanrice

0 of 8 steps done — tap a step to check it off as you cook

Make the Bibimbap sauce.

Marinate and cook the Korean beef.

Prepare and cook the Vegetables. Two skillets speed this up.

Fry 4Egg to your liking. Runny yolks are best.

Divide 4 cupRice (cooked, short-grain) between 4 bowls.

Arrange the vegetables and beef on top, then add an egg to each bowl.

Sprinkle with 2 tspSesame Seeds and drizzle with 1 tspSesame Oil.

Serve with the sauce to mix through.

Sub-recipes

Sub-recipeBibimbap sauce

Mentioned in step 1 · 0 of 1 done

Whisk together 4 tbspGochujang, 2 tbspMirin, 2 tbspRice Vinegar, 1 1/2 tspSoy Sauce, 3 tspSugar, 1 cloveGarlic (finely grated) and 2 1/2 tspSesame Oil until the sugar dissolves.

Sub-recipeKorean beef

Mentioned in step 2 · 0 of 5 done

Very finely slice 250 gBeef Steak (tenderloin or thick steak).

Mix 1/4Green Apple (grated), 3 cloveGarlic (minced), 1 tspGinger (minced), 1 tbspSoy Sauce, 1 tbspHoney and 2 tspSesame Oil.

Add the beef and marinate for 30 minutes, or up to overnight.

Heat 2 tspCanola Oil in a large skillet over high heat.

Shake off excess marinade and cook the beef for 3–4 minutes until browned and caramelised. Keep warm.

Sub-recipeVegetables

Mentioned in step 3 · 0 of 12 done

Soak 8Shiitake Mushrooms (large, dried) in boiling water for 30 minutes. Drain, squeeze dry and slice.

Cut 2Carrot (large) and 2Zucchini (large) into 5 cm x 0.5 cm batons.

Optional: sprinkle the carrot with 1/4 tspSalt and the zucchini with 1/4 tspSalt, keeping them separate. Rest 20 minutes, then drain.

Cook the shiitake in 2 tspCanola Oil for 2 minutes.

Add 1 1/2 tspSoy Sauce, 1/4 tspSugar and 1/2 tspGarlic (minced). Stir for 1 minute, then remove.

Cook the carrot in 2 tspCanola Oil for 5–8 minutes until tender, then remove.

Cook the zucchini in 2 tspCanola Oil for about 4 minutes, then remove.

Cut 1Spinach (bunch) into 5 cm lengths.

Wilt the spinach in 2 tspCanola Oil with 1/2 tspSesame Oil (a splash).

Add 1/2 tspGarlic (minced) and 1 pinchSalt. Cool, then squeeze out excess liquid.

Simmer 4 cupBean Sprouts for 5 minutes (or microwave 3 minutes) until limp. Cool and squeeze dry.

Toss the bean sprouts with 2 tspSesame Oil, 1 tspGarlic (minced) and 1/4 tspFish Sauce (or soy sauce).