Beef bibimbap
Bibimbap is a rice bowl with beef, vegetables, egg and a spicy sauce. Cook each topping separately and arrange in sections; mix everything together just before eating.
Additional 5 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Cook the rice
Rinse the rice and pour in 420 ml of water. Bring to a boil, cover, and cook on low heat for 12-15 minutes. Turn off the heat, let it sit under the lid for 5 minutes, then fluff before assembling the bowls.
Prepare the meat and sauce
Thinly slice the beef and mix with 20 ml soy sauce, half the garlic and 5 ml sesame oil. Separately mix the gochujang, vinegar, sugar, 10 ml sesame oil and 15 ml soy sauce.
Blanch the greens and sprouts
Drop spinach into boiling water for 30 seconds, then cool and well-squeeze. Cook mung bean sprouts separately for 3 minutes. Mix each component with a portion of the remaining garlic, salt, and sesame oil.
Stir-fry the vegetables
Shred carrot and zucchini into thin strips. Stir-fry each in batches of vegetable oil: carrot for 3-4 minutes, zucchini for 2-3 minutes. Season lightly with salt, keep the components separate to maintain their colors.
Prepare the meat and eggs
Use the remaining vegetable oil to stir-fry the beef for 3–4 minutes until 63 °C in the centre, then rest it for 3 minutes. Fry the eggs separately until both white and yolk are set; use clean utensils that have not touched raw beef.
Assemble the colorful bowls
Divide hot rice among 4 bowls. Arrange slices of beef, spinach, mung bean sprouts, carrot, and zucchini in sectors on top. Add an egg to each, distribute the sauce and sesame seeds. Mix just before eating.
Little hint
It’s easier to cook the vegetables one at a time in one pan, setting each aside as you go. This preserves different textures and helps arrange the components beautifully without getting a mixed-up stew.
Frequently asked questions
What should I watch out for when cooking?
It’s easier to cook the vegetables one at a time in one pan, setting each aside as you go. This preserves different textures and helps arrange the components beautifully without getting a mixed-up stew.
How should I prepare the ingredients?
Rinse the rice and pour in 420 ml of water. Bring to a boil, cover, and cook on low heat for 12-15 minutes. Turn off the heat, let it sit under the lid for 5 minutes, then fluff before assembling the bowls.
