Korean Beef Bibimbap with Gochujang Sauce
A colorful rice bowl topped with seasoned ground beef, sautéed vegetables, and a fried egg, finished with spicy-sweet gochujang sauce. Toss everything together before eating for layers of texture and flavor.
- Total time
- 45 min
- Servings
- 2
- Calories
- 725
- Protein
- 28g
Ingredients
- 1.5 cups short-grain white rice, uncooked
- ½ lb ground beef
- 3 tbsp soy sauce
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 1 medium zucchini
- 4 oz shiitake or button mushrooms
- 2 large eggs
- 2 cloves garlic, minced
Instructions
- 1
Measure 1.5 cups uncooked rice into a medium pot, add 2.25 cups cold water, stir once, and cover with a lid.
- 2
Set the pot over high heat and bring to a boil (listen for steam escaping from under the lid), then reduce to low heat and simmer covered until water is fully absorbed and rice is tender, about 18 minutes.
- 3
While rice cooks, place the zucchini on a cutting board and slice lengthwise into thin strips about 1/8-inch thick, like ribbon noodles, then cut those strips crosswise into 3-inch lengths.
- 4
Place each mushroom cap stem-side down on the cutting board and slice straight down through the cap into 1/4-inch-thick slices, like cutting bread.
- 5
Mince the garlic until pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 6
Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 7
Add the ground beef to the hot oil and use a wooden spoon to break it into small crumbles, stirring constantly until no pink remains, about 5 minutes.
- 8
Pour in 2 tablespoons soy sauce and 1 tablespoon sesame oil into the beef, stir for 10 seconds until combined, then transfer the beef to a small bowl.
- 9
Without washing the skillet, return it to medium-high heat, add the zucchini strips, and stir-fry once every 10 seconds until they are tender and lightly browned at the edges, about 3 minutes.
- 10
Transfer the zucchini to a second small bowl, then return the skillet to medium-high heat and add the mushroom slices without additional oil.
- 11
Stir-fry the mushrooms once every 10 seconds until they release their moisture and the pan looks dry again, the edges turn golden, about 4 minutes.
- 12
Transfer the mushrooms to a third small bowl, wipe the skillet clean with a paper towel, then add 0.5 tablespoon sesame oil and return to medium heat.
- 13
Add the minced garlic and stir constantly for 10 seconds until the smell becomes strongly fragrant, then crack both eggs into the skillet.
- 14
Cook the eggs without moving them until the whites are set and opaque but the yolk still jiggles when you gently shake the skillet, about 3 minutes.
- 15
In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon soy sauce, and 0.5 tablespoon sesame oil until smooth.
- 16
Divide the hot cooked rice between two large bowls, spreading it in an even layer covering the bottom.
- 17
Arrange the beef, zucchini, and mushrooms in three separate clusters on top of the rice in each bowl, leaving a small space in the center.
- 18
Slide one fried egg into the center of each bowl on top of the rice.
- 19
Drizzle half of the gochujang sauce over each bowl, then hand both bowls and the remaining sauce to diners so they can toss and mix before eating.
Tools you’ll need
- medium pot with lid
- cutting board
- chef's knife
- large nonstick skillet
- wooden spoon
- three small bowls
- small whisk or fork
- paper towel
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