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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.
