Name: Korean Bibimbap
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Korean
Ingredients: 5 cups cooked white rice, preferably short grain; 4 eggs; Toasted sesame seeds for garnish; 1/2 pound (8 oz.) beef tenderloin or top sirloin, thinly sliced across the grain; 1/4 Asian/nashi pear, grated (may substitute sweet apple like Fuji); 1 tablespoon low sodium soy sauce; 1 tablespoon brown sugar; 2 teaspoons rice wine (like Kikkoman Aji-Mirin); 2 teaspoons toasted sesame oil; 1 teaspoon Gochujang paste; 2 garlic cloves, minced; 1/4 teaspoon each of ground ginger, onion powder, pepper; Vegetable or peanut oil for cooking; 3 ounces dried shiitake mushrooms; 8 ounces bean sprouts; 1 tablespoon chopped green onions; 2 carrots, sliced on the diagonal into 1/4-inch thick batons; 2 large zucchini, sliced on the diagonal into 1/4-inch thick batons; 8 ounces baby spinach; 1 teaspoon salt, divided; 3 ½ teaspoons toasted sesame oil, divided; 2 ½ teaspoons toasted sesame seeds, divided; 1 tablespoon + ½ teaspoon minced garlic, divided; 1 teaspoon reduced sodium soy sauce; 1/4 cup gochujang paste; 2 tablespoons rice vinegar; 2 tablespoons reduced sodium soy sauce; 1 tablespoon brown sugar, or more to taste; 1 teaspoon toasted sesame oil

Ingredients

Scale

5 cups cooked white rice, preferably short grain
4 eggs
Toasted sesame seeds for garnish
1/2 pound (8 oz.) beef tenderloin or top sirloin, thinly sliced across the grain
1/4 Asian/nashi pear, grated (may substitute sweet apple like Fuji)
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
2 teaspoons rice wine (like Kikkoman Aji-Mirin)
2 teaspoons toasted sesame oil
1 teaspoon Gochujang paste
2 garlic cloves, minced
1/4 teaspoon each of ground ginger, onion powder, pepper
Vegetable or peanut oil for cooking
3 ounces dried shiitake mushrooms
8 ounces bean sprouts
1 tablespoon chopped green onions
2 carrots, sliced on the diagonal into 1/4-inch thick batons
2 large zucchini, sliced on the diagonal into 1/4-inch thick batons
8 ounces baby spinach
1 teaspoon salt, divided
3 ½ teaspoons toasted sesame oil, divided
2 ½ teaspoons toasted sesame seeds, divided
1 tablespoon + ½ teaspoon minced garlic, divided
1 teaspoon reduced sodium soy sauce
1/4 cup gochujang paste
2 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon brown sugar, or more to taste
1 teaspoon toasted sesame oil

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Instructions

Prepare the marinade by mixing marinade ingredients and soaking the beef for 30 minutes.
Soak shiitake mushrooms in boiling water, then slice them.
Salt the carrots and zucchini, letting them rest for 20 minutes.
Mix all Bibimbap sauce ingredients together and set aside.
Cook bean sprouts in the microwave and mix with green onions and seasonings.
Stir-fry shiitake mushrooms, then the carrots and zucchini separately.
Wilt spinach in a skillet and season it.
Cook marinated beef in batches until caramelized.
Assemble Bibimbap by layering rice, vegetables, and beef in bowls; top with a fried egg and sauce.

Notes

Prep all vegetables in advance for quicker cooking.
Ensure ingredients are at room temperature for even cooking.
Feel free to experiment with toppings or swap vegetables.

Author: jesseca
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Korean

Nutrition

Calories: 600
Sugar: 8
Sodium: 950
Fat: 25
Saturated Fat: 7
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 73
Fiber: 5
Protein: 25
Cholesterol: 186