Bibimbap
Servings: 4
Ingredients
- 4 cups cooked, short grain white rice or brown rice
- 4 eggs
- sesame seeds
Bibimpap Sauce
- ¼ cup gochujang
- ¼ cup apple cider vinegar
- ¼ cup soy sauce
- 2 tsp sesame oil
- 4 tsp sugar
Namul (Marinated Vegetables)
- 9 oz bean sprouts
- 2 small carrots, shredded
- 10 oz baby spinach
- 1½ tbsp sesame oil, divided
- 3 tsp soy sauce, divided
- 3 tsp sesame seed, divided
- salt to taste
Marinated Beef
- 12-13 oz thinly sliced beef
- 1½ tbsp soy sauce
- 1½ tbsp mirin
- 2 tsp sugar
- 2 cloves garlic, mined
Instructions
Bibimpap Sauce
- In a small bowl, combine gochujang, apple cider vinegar, soy sauce, sugar and sesame oil. Set aside.
Namul
- Bring a large pot of salted water to a boil.Boil bean sprouts for about 2 minutes. Remove with a strainer, drain well, and set aside. In the same pot, boil shredded carrots for 2 minutes. Drain and set aside. Boil spinach for about 1 minute. Drain, let cool slightly, then squeeze out excess water.
- Season each vegetable separately with ½ tbsp sesame oil, 1 tsp soy sauce, 1 tsp sesame seeds, and salt. Mix well and set aside.
Marinated Beef
- In a bowl, combine beef with minced garlic, soy sauce, mirin and sugar. Marinate for at least 1 hour or up to 24 hours.
- Heat a skillet over medium heat. Add oil if needed, then sear the beef until browned. Set aside.
Fried Eggs
- Heat skillet over medium heat, add some oil and fry eggs to your liking.
Assembly
- Divide rice into bowls (about 1 cup per serving). Arrange vegetables and beef over the rice, then place a fried egg in the center.
- Drizzle with bibimpap sauce and sprinkle with additional sesame seeds before serving.