20-Min Beef Bibimbap with Crispy Egg
Warm rice topped with quick-seared beef bulgogi, a runny fried egg, and a drizzle of gochujang-sesame sauce. Stir it all together and eat straight from the bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 32g
Ingredients
- 2 cups cooked short-grain rice (warm)
- ½ lb beef sirloin or ribeye, thinly sliced
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 whole eggs
- 2 stalks scallions, sliced
Instructions
- 1
Stir gochujang, sesame oil, and soy sauce in a small bowl until smooth.
- 2
Heat a skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add beef in a single layer and sear 60 seconds without stirring. Flip and sear another 60 seconds until edges are caramelized.
- 4
Divide warm rice between two bowls. Top each with seared beef and drizzle with the sauce.
- 5
Add a touch of oil to the skillet and fry each egg until the white sets but the yolk still jiggles, about 3 minutes.
- 6
Slide one fried egg onto each bowl. Scatter scallions on top and serve immediately.
Tools you’ll need
- small bowl
- 12-inch skillet
- wooden spoon or spatula
- two serving bowls
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