Korean Beef Bibimbap Bowl
A vibrant and satisfying Korean-inspired rice bowl featuring marinated beef, fresh vegetables, a fried egg, and spicy gochujang sauce.
Ingredients
Meat and Marinade
- 350 g sirloin or rib-eye steak, very thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 0.25 teaspoon black pepper
Rice and Vegetables
- 300 g short-grain or sushi rice
- 150 g fresh spinach
- 150 g beansprouts
- 2 medium carrots, peeled and julienned
- 1 medium courgette, julienned
- 100 g shiitake mushrooms, sliced
- 1-2 tablespoons vegetable oil, for cooking
Sauce and Garnishes
- 4 tablespoons gochujang (Korean chilli paste)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey
- 1 tablespoon water
- 1 clove garlic, minced
Instructions
- Cook rice until tender, then fluff and keep warm.
- Marinate beef in soy, sesame oil, sugar, garlic, ginger, and pepper for 30 minutes.
- Blanch spinach and beansprouts briefly, then toss with sesame oil and salt.
- Stir-fry carrots, courgette, and mushrooms separately; set aside.
- Cook marinated beef quickly over high heat until caramelized; fry eggs sunny-side up.
- Assemble bowls with rice, vegetables, beef, and egg; garnish with sesame seeds and spring onions. Serve with sauce.
Notes
Use a non-stick pan for frying eggs and stir-frying vegetables for best results.