Korean Bibimbap Bowl

Rice bowl with sautéed vegetables, marinated beef, and a fried egg.

Korean Bibimbap Bowl :

Bibimbap is a classic Korean dish meaning “mixed rice.” It features a bowl of steamed rice topped with a variety of sautéed vegetables, marinated meat (or tofu for a vegetarian option), a fried egg, and spicy gochujang sauce. This dish is all about balance and vibrant flavors—a mix of savory, spicy, sweet, and umami in every bite!

Ingredients:

1- For the Beef (Bulgogi-style):

  • ½ lb (225g) beef (ribeye or sirloin), thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey (or brown sugar)
  • 1 clove garlic, minced
  • ½ tsp ginger, grated
  • ½ tsp black pepper
  • 1 tbsp sesame seeds (optional)

2- For the Bibimbap Bowl:

  • 2 cups cooked short-grain rice (warm)
  • 1 small carrot, julienned
  • 1 small zucchini, julienned
  • ½ cup bean sprouts
  • ½ cup spinach (or other leafy greens)
  • 4-5 shiitake mushrooms, sliced
  • 1 tsp sesame oil (for sautéing)
  • Salt & pepper to taste
  • 2 eggs (fried, sunny-side-up)
  • 1 sheet nori (seaweed), cut into strips (optional)
  • Sesame seeds & sliced green onions (for garnish)

3- For the Gochujang Sauce:

  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey (or sugar)
  • 1 tsp rice vinegar
  • 1 tsp water (to thin, if needed)

Instructions:

1. Marinate the Beef:

  • Mix soy sauce, sesame oil, honey, garlic, ginger, and black pepper in a bowl.
  • Add the sliced beef, mix well, and let marinate for at least 15 minutes (or up to 1 hour for more flavor).

2. Prepare the Vegetables:

  • Heat a little sesame oil in a pan over medium heat.
  • Sauté carrots for 1-2 minutes until slightly soft. Remove and set aside.
  • Sauté zucchini for 1-2 minutes until tender. Remove and set aside.
  • Sauté mushrooms until browned. Remove and set aside.
  • Blanch the spinach in hot water for 30 seconds, drain, and season with a little sesame oil and salt.
  • Quickly blanch bean sprouts for 30 seconds, drain, and season lightly.

3. Cook the Beef:

  • Heat a pan over medium-high heat.
  • Cook the marinated beef for 3-5 minutes, stirring until browned and caramelized.

4. Make the Gochujang Sauce:

  • In a small bowl, mix all sauce ingredients until smooth.

5. Assemble the Bibimbap Bowl:

  • Add warm rice to a bowl.
  • Arrange sautéed vegetables, cooked beef, and a sunny-side-up egg on top.
  • Drizzle with gochujang sauce.
  • Garnish with sesame seeds, green onions, and nori strips.

6. Mix & Enjoy!

  • Before eating, mix everything together for the best flavor.

A perfect balance of savory, spicy, and umami goodness!

Tips for the Perfect Bibimbap

  • Use Short-Grain Rice – Traditional Korean rice is slightly sticky, helping everything mix well.
  • Sauté Vegetables Separately – Each topping should be lightly seasoned and cooked individually for the best flavor and texture.
  • Marinate the Protein – Whether using beef, chicken, tofu, or mushrooms, marinate with soy sauce, sesame oil, garlic, and a hint of sugar for extra depth.
  • Fry the Egg Just Right – A runny yolk creates a delicious sauce when mixed into the rice.
  • Don’t Skip Gochujang – This Korean chili paste gives bibimbap its signature spicy-sweet kick! Adjust the amount based on your heat preference.
  • Serve in a Hot Stone Bowl (Dolsot Bibimbap) – If possible, use a heated stone bowl to create a crispy rice layer at the bottom, adding texture to the dish.

Enjoy your meal!

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