Description
Simplified Korean beef bowls with marinated beef, seasoned vegetables, rice, and a fried egg. All the flavors of traditional bibimbap in an approachable weeknight format.
Ingredients
Scale
- 1 pound thinly sliced ribeye or sirloin
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups fresh spinach
- 1 large carrot, julienned
- 1 small zucchini, julienned
- 4 shiitake mushrooms, sliced
- 1 cup bean sprouts
- 1 cucumber, thinly sliced
- 4 cups cooked short-grain rice
- 4 large eggs
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Gochujang for serving
Instructions
- 1. Marinate beef in soy sauce, brown sugar, sesame oil, garlic, and ginger for 30 minutes.
- 2. Blanch spinach for 30 seconds, drain, and season with salt and sesame oil.
- 3. Salt julienned carrots and zucchini, let sit 10 minutes, rinse, and toss with sesame oil.
- 4. Quick-pickle cucumber slices with rice vinegar and salt.
- 5. Sauté mushrooms until golden, then quickly cook bean sprouts.
- 6. Cook marinated beef in hot oil until caramelized, 2-3 minutes per side.
- 7. Fry eggs sunny-side up with runny yolks.
- 8. Serve over warm rice with vegetables arranged in sections, topped with fried egg.
- 9. Garnish with green onions and sesame seeds.
- 10. Serve with gochujang on the side.
Notes
Store components separately for up to 3 days. Always prepare fresh eggs when serving.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 12g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g