Bibimbap
Use warm, freshly cooked short-grain rice for the best texture and to help toppings adhere. Cooking the vegetables separately keeps textures distinct and colors vibrant; season lightly as you go. Adjust spice by adding more or less gochujang; thin it with a splash of water or sesame oil if too thick. Gluten-free option: use tamari or certified gluten-free soy sauce and a gluten-free gochujang. Vegetarian: swap beef for mushrooms or firm tofu; Vegan: also omit the eggs. Store components (rice, vegetables, beef, sauce) separately in the refrigerator up to 3 days; reheat rice and toppings, and fry eggs just before serving.
Time: Prep: 15 mins, Cook: 20 mins, Total: 35 mins
Servings: 2
Ingredients
- Cooked white rice — 316 g (2 cups)
- Spinach — 30 g (1 cup)
- Bean sprouts — 104 g (1 cup)
- Carrot, large, julienned — ~100 g (1 large)
- Zucchini, julienned — ~196 g (1 medium)
- Beef, thinly sliced — 113 g (4 oz)
- Eggs — 2 large
- Soy sauce — 30 ml (2 tbsp)
- Sesame oil — 15 ml (1 tbsp)
- Gochujang (Korean chili paste) — ~15 g (1 tbsp)
Instructions
- Sauté the carrot, zucchini, spinach, and bean sprouts separately in sesame oil until tender.
- Cook the beef with soy sauce until browned.
- Fry the eggs sunny-side-up.
- Assemble the rice in bowls and arrange the vegetables and beef on top.
- Place the fried egg on top and drizzle with gochujang before serving.