Step into the vibrant world of Korean cuisine with this exquisite Bibimbap recipe, a dish that’s as delightful to look at as it is to eat. Bibimbap, meaning “mixed rice,” is a colorful mix of fresh vegetables, savory meats and a sunny-side-up egg, all beautifully arranged atop a bed of steaming white rice. The magic happens when you mix everything together with a spoonful of spicy, flavorful gochujang (Korean chili paste). Each bite of this beloved Korean rice bowl is a harmonious blend of textures and flavors, ranging from sweet to savory, crunchy to soft.

This makes four servings.

Ingredients

• 4 cups of cooked short grain white rice
• 4 eggs
• 2 tablespoons of sesame seeds

Beef & Marinade:

• 8 ounces of beef tenderloin
• ¼ green apple
• 3 minced garlic cloves
• 1 tablespoon of soy sauce
• 1 tablespoon of honey or brown sugar
• 2 teaspoons of sesame oil

Vegetables:

• 2 large carrots, cut into strips
• 2 zucchini, cut into strips
• 1 bunch of spinach
• 8 dried shiitake mushrooms
• 4 cups of bean sprouts
• 2 teaspoon of minced garlic
• 8 teaspoons of vegetable oil
• Salt and pepper to taste
• 1 ½ teaspoon of soy sauce
• ¼ teaspoon of fish sauce
• ¼ teaspoon of white sugar
• Sesame oil to your liking

Sauce:

• 4 tablespoons of gochujang paste
• 2 tablespoons of mirin
• 3 teaspoons of white sugar
• 2 tablespoons of rice vinegar
• 1 ½ teaspoon of soy sauce
• 1 finely grated garlic clove
• Sesame oil to your liking

Instructions

• To make the sauce, mix all of the ingredients until the sugar dissolves
• For your beef, mix the marinade in a bowl and add your meat. Marinate for at least 30 minutes. Overnight is preferred
• Heat 2 teaspoons of oil in a skillet over high heat
• Add beef and cook for three to four minutes until cooked
• Remove from the pan

Prepare your vegetables:

• Soak mushrooms in boiling water for 30 minutes, drain, and squeeze out extra water. Slice
• Place your carrot and zucchini in bowls and sprinkle with salt and toss and leave for 20 minutes. Drain any excess liquid

Cook your vegetables:

• Heat oil in a skillet over medium-high heat and cook mushrooms for about two minutes
• Add your soy sauce, sugar, and garlic, stir for about one minute, and remove
• Add two teaspoons of oil into a skillet and cook carrot and zucchini until it’s tender
• Heat spinach with sesame oil and sauté until it’s starting to wilt. Add garlic and salt to taste
• Simmer your bean sprouts for five minutes in water and drain under cold water to cool. Mix with sesame oil, garlic, and fish sauce

Assemble bowl:

• Fry your eggs to your liking
• Place rice in bowls
• Top with vegetables and beef and then egg
• Sprinkle with sesame seeds and drizzle with sesame oil
• Serve with the sauce