Beef Bibimbap

Name: Beef Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 10½ oz White Rice; 1¼ lb Beef Sirloin; 3 tbsp Soy Sauce; ¾ tbsp Brown Sugar; 2 cloves Garlic; 2 tbsp Gochujang Paste; 1 tbsp Rice Vinegar; 1 tbsp Sesame Oil; 2 Carrots; 1 Zucchini; 5½ oz Baby Spinach; ½ tsp Salt; 1 tbsp Vegetable Oil; 4 Eggs

By Eatpace

Bulgogi-style beef, sautéed vegetables and fried eggs top rice bowls with a spoonful of gochujang sauce. The beef marinates while the rice cooks.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 796; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Rice bowls topped with sliced beef, sautéed vegetables, fried eggs and gochujang sauce.

45 min

Method

8 steps 15 min prep · 30 min cook

Prep

Step 1. Bring White Rice and most of the Water to a boil in a saucepan. Cover, reduce to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, toss Beef Sirloin with Soy Sauce, Brown Sugar and Garlic in a bowl. Let it marinate while you prepare the sauce and vegetables.
Step 3. Stir Gochujang Paste, Rice Vinegar and the rest of the Water in a small bowl until smooth.

Cook

Step 4. Heat Sesame Oil in a large skillet over medium-high heat. Add Carrot and Zucchini; cook, stirring, until just tender, about 5 minutes.
Step 5. Add Baby Spinach and Salt to the skillet. Toss until the spinach wilts, about 2 minutes, then transfer the vegetables to a plate.
Step 6. Heat half the Vegetable Oil in the skillet over medium-high heat. Cook the beef in batches until browned and cooked through, about 3 minutes per batch; transfer to a plate.
Step 7. Wipe out the skillet and heat the rest of the Vegetable Oil over medium heat. Crack in Eggs and fry until the whites and yolks are set, about 4 minutes.

Finish & serve

Step 8. Fluff the rice and divide among bowls. Arrange the beef and vegetables on top, add an egg to each bowl and spoon on the sauce.

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Tips

Good to know

Chill the steak in the freezer for about 15 minutes before slicing to make thin cuts easier.

Swap it

Use tamari in place of soy sauce and check that the gochujang is gluten-free if needed.

Leftovers

Cool leftover rice promptly, refrigerate in shallow containers and reheat until steaming within 3 days.

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