Quick Bibimbap
Quick Bibimbap
Ingredients
For the Rice
- 2 cups short-grain white rice, uncooked
- 2 1/2 cups water
For the Beef Marinade
- 1/2 pound sirloin or flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper
For the Vegetables
- 2 carrots, julienned
- 1 zucchini, julienned
- 5 ounces spinach, fresh
- 4 ounces shiitake mushrooms, sliced
- 4 ounces bean sprouts
- 2 tablespoons sesame oil, divided
- 2 teaspoons minced garlic, divided
- 1 tablespoon soy sauce, divided
- 1/2 teaspoon salt, divided, or to taste
For the Gochujang Sauce
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon minced garlic
- 1 tablespoon water
For Assembly and Garnish
- 4 large eggs
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Rinse the short-grain white rice thoroughly until the water runs clear. Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 30 min
- 2
While the rice cooks, prepare the beef. In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon granulated sugar, and 1/4 teaspoon black pepper. Mix well and set aside to marinate.
⏱️ 5 min
- 3
Prepare the vegetables. For the carrots and zucchini: Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add julienned carrots and cook for 2-3 minutes until slightly tender-crisp. Remove and set aside. Repeat with zucchini, cooking for 2-3 minutes. Season each vegetable with a pinch of salt.
⏱️ 8 min
- 4
For the spinach: Blanch the spinach in boiling water for 30 seconds. Drain and immediately rinse with cold water to stop cooking. Squeeze out excess water. In a small bowl, toss the spinach with 1/2 teaspoon sesame oil, 1/2 teaspoon minced garlic, and a pinch of salt.
⏱️ 5 min
- 5
For the mushrooms: Heat 1 teaspoon sesame oil in the same skillet. Add sliced shiitake mushrooms and cook for 3-4 minutes until softened. Add 1/2 teaspoon minced garlic and 1/2 tablespoon soy sauce, cook for another minute. Remove and set aside.
⏱️ 5 min
- 6
For the bean sprouts: Blanch bean sprouts in boiling water for 1 minute. Drain and rinse with cold water. Toss with 1/2 teaspoon sesame oil, 1/2 teaspoon minced garlic, and a pinch of salt.
⏱️ 3 min
- 7
Cook the beef: Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the marinated beef and cook, stirring frequently, until browned and cooked through, about 3-5 minutes. Remove from skillet.
⏱️ 5 min
- 8
Prepare the gochujang sauce: In a small bowl, whisk together gochujang, 1 tablespoon sesame oil, 1 tablespoon granulated sugar, 1 teaspoon rice vinegar, 1/2 teaspoon minced garlic, and 1 tablespoon water until smooth.
⏱️ 3 min
- 9
Fry the eggs: Heat 1 tablespoon vegetable oil in the skillet over medium heat. Fry the eggs sunny-side up or to your preference, until the whites are set and the yolks are still runny, about 2-3 minutes per egg.
⏱️ 8 min
- 10
Assemble the Bibimbap: Divide the cooked rice among 4 serving bowls. Arrange the cooked beef and each of the prepared vegetables (carrots, zucchini, spinach, mushrooms, bean sprouts) neatly on top of the rice in separate sections. Place a fried egg on top of each bowl. Drizzle with the gochujang sauce and sprinkle with toasted sesame seeds before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Bibimbap
For the Rice
- 2 cups short-grain white rice, uncooked
- 2 1/2 cups water
For the Beef Marinade
- 1/2 pound sirloin or flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper
For the Vegetables
- 2 carrots, julienned
- 1 zucchini, julienned
- 5 ounces spinach, fresh
- 4 ounces shiitake mushrooms, sliced
- 4 ounces bean sprouts
- 2 tablespoons sesame oil, divided
- 2 teaspoons minced garlic, divided
- 1 tablespoon soy sauce, divided
- 1/2 teaspoon salt, divided, or to taste
For the Gochujang Sauce
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon minced garlic
- 1 tablespoon water
For Assembly and Garnish
- 4 large eggs
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Rinse the short-grain white rice thoroughly until the water runs clear. Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 30 min - 2
While the rice cooks, prepare the beef. In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon granulated sugar, and 1/4 teaspoon black pepper. Mix well and set aside to marinate.
⏱️ 5 min - 3
Prepare the vegetables. For the carrots and zucchini: Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add julienned carrots and cook for 2-3 minutes until slightly tender-crisp. Remove and set aside. Repeat with zucchini, cooking for 2-3 minutes. Season each vegetable with a pinch of salt.
⏱️ 8 min - 4
For the spinach: Blanch the spinach in boiling water for 30 seconds. Drain and immediately rinse with cold water to stop cooking. Squeeze out excess water. In a small bowl, toss the spinach with 1/2 teaspoon sesame oil, 1/2 teaspoon minced garlic, and a pinch of salt.
⏱️ 5 min - 5
For the mushrooms: Heat 1 teaspoon sesame oil in the same skillet. Add sliced shiitake mushrooms and cook for 3-4 minutes until softened. Add 1/2 teaspoon minced garlic and 1/2 tablespoon soy sauce, cook for another minute. Remove and set aside.
⏱️ 5 min - 6
For the bean sprouts: Blanch bean sprouts in boiling water for 1 minute. Drain and rinse with cold water. Toss with 1/2 teaspoon sesame oil, 1/2 teaspoon minced garlic, and a pinch of salt.
⏱️ 3 min - 7
Cook the beef: Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the marinated beef and cook, stirring frequently, until browned and cooked through, about 3-5 minutes. Remove from skillet.
⏱️ 5 min - 8
Prepare the gochujang sauce: In a small bowl, whisk together gochujang, 1 tablespoon sesame oil, 1 tablespoon granulated sugar, 1 teaspoon rice vinegar, 1/2 teaspoon minced garlic, and 1 tablespoon water until smooth.
⏱️ 3 min - 9
Fry the eggs: Heat 1 tablespoon vegetable oil in the skillet over medium heat. Fry the eggs sunny-side up or to your preference, until the whites are set and the yolks are still runny, about 2-3 minutes per egg.
⏱️ 8 min - 10
Assemble the Bibimbap: Divide the cooked rice among 4 serving bowls. Arrange the cooked beef and each of the prepared vegetables (carrots, zucchini, spinach, mushrooms, bean sprouts) neatly on top of the rice in separate sections. Place a fried egg on top of each bowl. Drizzle with the gochujang sauce and sprinkle with toasted sesame seeds before serving.
⏱️ 5 min