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Korean rice bowl topped with seasoned beef, vegetables, a fried egg and spicy gochujang.
Bibimbap translates as 'mixed rice', and that is exactly what you do at the table: pile a bowl with seasoned beef, brightly coloured vegetables and a fried egg, add a spoon of sweet-hot gochujang, then stir it all together. It looks striking before you mix it and tastes properly nourishing once you have.
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Prep 25 min
Cook 15 min
Total 40 min
Medium
Scale:
- 500g Steamed rice
- 350g Beef sirloin or mince
- 1, julienned Carrot
- 1, julienned Courgette
- 200g Spinach
- 150g Beansprouts
- 4 Eggs
- 3 tbsp Gochujang (Korean chilli paste)
- 3 tbsp Soy Sauce
- 2 tbsp Sesame oil
- 3 cloves, crushed Garlic
- to garnish Sesame seeds
Tags:
beef rice korean egg healthyPreparation
- Slice the beef thinly and mix it with 2 tbsp soy sauce, 1 tbsp sesame oil and half the garlic. Leave it to marinate.
- Blanch the spinach and beansprouts separately for 1 minute each, drain, and dress each with a little sesame oil, garlic and salt. Quickly stir-fry the carrot and courgette until just tender.
- Stir-fry the marinated beef in a hot pan for 2 to 3 minutes until cooked. Fry the eggs however you like them.
- Stir the gochujang with the remaining sesame oil and a splash of water to make a glossy sauce.
- Divide the rice between bowls and arrange the beef and vegetables in sections over the top. Add a fried egg and a spoon of gochujang sauce, scatter with sesame seeds and mix well before eating.
Tips from the ZestyPlate Kitchen
- Lay the vegetables out in neat sections for that classic look, then stir everything together just before you eat.
- Leave the yolk runny so it spreads through the rice like a sauce as you mix.
- For crisp rice at the bottom, press the assembled bowl into a hot oiled pan for a minute, dolsot style.
Frequently Asked Questions
It is a fermented Korean chilli paste, at once spicy, sweet and savoury, and the flavour that defines bibimbap.
Easily. Drop the beef and load in more vegetables, mushrooms or tofu; the dish takes to it naturally.
More or less anything. Mushrooms, beansprouts, spinach, carrot and courgette are the usual line-up, but work with what you have.
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