Beef Bibimbap with Crispy Rice
Ingredients
- 2 cupsshort-grain white rice
- 2½ cupswater
- 1 poundbeef sirloin or ribeye
- 4 tablespoonsoy sauce
- 3 tablespoonsesame oil
- 4 clovegarlic
- 1 tablespoonsugar
- ·gochujang (Korean red chili paste)
- 1 tablespoonrice vinegar
- 1 mediumzucchini
- 1 mediumcarrot
- 4 ouncespinach
- 4 ounceshiitake mushrooms
- 2 cupbean sprouts
- 1 largeegg
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonvegetable oil
Prep
- 01
Thinly slice 1 pound beef sirloin against the grain into 1/4-inch strips.
- 02
Combine sliced beef with 2 tablespoons soy sauce, 1 tablespoon sesame oil, minced garlic from 2 cloves, and 1 tablespoon sugar. Marinate for 10 minutes.
- 03
Julienne 1 medium zucchini into thin matchsticks.
- 04
Julienne 1 medium carrot into thin matchsticks.
- 05
Slice 4 ounces shiitake mushrooms into 1/4-inch strips.
- 06
Mince 2 cloves garlic for the gochujang sauce.
Method
- 01
Cook rice in a rice cooker or pot with 2 1/2 cups water according to package directions until tender and fluffy.
- 02
While rice cooks, heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add marinated beef and cook 4–5 minutes, stirring occasionally, until browned. Transfer to a small bowl.
- 03
In the same skillet, cook zucchini strips over medium heat for 2–3 minutes until softened. Season lightly with salt. Transfer to a bowl.
- 04
Cook carrot strips the same way, 2–3 minutes. Transfer to a separate bowl.
- 05
Add mushrooms to the skillet with a pinch of salt and cook 3 minutes until tender. Transfer to a bowl.
- 06
Add spinach to the skillet with a splash of water and cook 2 minutes until wilted. Transfer to a bowl.
- 07
Cook bean sprouts in the skillet for 2 minutes with a pinch of salt. Transfer to a bowl.
- 08
In a small bowl, whisk together 3 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, and minced garlic until smooth.
- 09
Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add a heaping cup of cooked rice, pressing gently, and cook 2–3 minutes until the bottom forms a golden crust. Transfer to a serving bowl.
- 10
Arrange beef and cooked vegetables in sections on top of the rice.
- 11
Fry the egg in 1 tablespoon vegetable oil over easy until the white is set but the yolk is still runny. Place on top of the bibimbap.
- 12
Drizzle gochujang sauce over the bowl. Mix thoroughly before eating.
Spice Tips
The amount of gochujang can be adjusted to taste—start with 2 tablespoons if you prefer milder heat, or increase to 4 tablespoons for a spicier bowl. A pinch of gochugaru (Korean red pepper flakes) sprinkled on top adds extra kick. For umami depth, add a dash of soy sauce or sesame oil to any vegetable as you cook it.
Bibimbap is meant to be mixed together before eating, which distributes the gochujang sauce throughout. You can prep all vegetables and marinate the beef up to 4 hours ahead; cook rice and crisp it fresh at serving time for the best texture. For a vegetarian version, omit beef and add an extra egg or pressed tofu.