Bibimbap recipe

A Korean rice bowl where each vegetable is cooked and seasoned separately as namul, then mixed at the table with a gochujang sauce.

45 minutesmedium12 ingredients

Ingredients

• 2 tbsp gochujang
• 2 cup cooked short-grain rice
• 200 g beef sirloin
• 200 g spinach
• 150 g bean sprouts
• 1 carrot
• 100 g shiitake mushrooms
• 2 eggs
• 4 tsp sesame oil
• 2 clove garlic
• 2 tbsp soy sauce
• 1 tbsp sesame seeds

How to make Bibimbap

1. Marinate 200 g of thinly sliced beef sirloin with 2 tbsp soy sauce, 4 tsp sesame oil, 1 minced garlic clove and 1 tsp sugar for 20 minutes.
2. Blanch 200 g spinach for 30 seconds, squeeze it dry, and season it with 4 tsp sesame oil, half a minced garlic clove and a pinch of salt.
3. Boil 150 g bean sprouts for 3 minutes, drain, and season them the same way with 4 tsp sesame oil, garlic and salt.
4. Sauté 1 julienned carrot for 2 minutes with a pinch of salt, then separately sauté 100 g sliced shiitake with 4 tsp soy sauce and 1 tsp sesame oil. Keep every namul in its own pile - seasoning them separately is the whole point.
5. Cook the marinated beef in a hot pan for 2 minutes until browned.
6. Whisk the sauce: 2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tsp rice vinegar and 1 tbsp water.
7. Fry 2 eggs sunny side up, keeping the yolks runny.
8. Divide 2 cups of hot rice between two bowls, arrange each namul and the beef in separate sections, top with the egg and 1 tbsp sesame seeds.
9. Add the gochujang sauce and stir everything together hard before eating - bibim means mixed.

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