Beef Bibimbap Bowl

Ingredients

• ½ lb ground beef
• 2 tbsp soy sauce
• 2 cloves garlic
• 1 tsp sugar
• 1 whole carrot
• 2 cups spinach
• 1 cup bean sprouts
• ½ whole zucchini
• 2 tbsp sesame oil
• 2 cups cooked rice
• 2 whole egg
• ½ cup kimchi
• 2 tbsp gochujang
• 1 tsp sesame seeds

Instructions

1. 1

   Smash and finely chop your 2 cloves of garlic. In a bowl, throw the ground beef together with the soy sauce, that garlic, and the 1 tsp sugar. Now use your fingers and mush it all together, gently, like you are giving it a little massage — the sugar and soy soak in and make the meat taste deep and a bit sweet. Let it sit while you prep, even 10 minutes is plenty.

2. 2

   Heat a dry pan over medium-high — no oil needed, the beef gives its own. Add the meat and spread it flat. Let it sit still for a moment so it browns (that brown is flavor!), then break it up with your spoon and keep stirring until there is no pink left and the edges go a little crispy and glossy. Scoop it into a bowl and wipe the pan.

3. 3

   Boil a small pot of water. Drop the 2 cups spinach in for just 30 seconds — it will go bright, bright green and floppy. Scoop it out into cold water right away so it stays green, then squeeze it hard in your hands like a sponge to push out the water. Give it a rough chop and set aside.

4. 4

   In the same hot water, toss the 1 cup bean sprouts and let them swim for about 2 minutes, until they smell nutty and lose that raw crunch but still have a little snap. Drain them well and set them next to the spinach — look at your little garden growing!

5. 5

   Cut the carrot into thin matchsticks and slice the half zucchini into thin half-moons. Heat 1 tbsp of the sesame oil in your pan over medium. Cook the carrots first for about 2 minutes until they soften and turn glossy, then push them aside, add the zucchini, and cook another 2 minutes until just tender. A little pinch of salt on each helps. Keep them separate — bibimbap loves its neat little piles.

6. 6

   Wipe the pan, add a small drizzle of oil, and fry the 2 eggs sunny-side up over medium-low. You want the white fully set but the yolk still soft and jiggly — that runny yolk is the secret sauce that coats everything when you mix. Cover the pan for the last 30 seconds if you want the tops to set faster.

7. 7

   Warm your 2 cups cooked rice if it went cold, and divide it between two wide bowls. Press it down gently to make a soft bed.

8. 8

   Now the fun part — arrange everything on top in separate little sections around the bowl like slices of a pie: the beef, the spinach, the bean sprouts, the carrots, the zucchini, and a heap of the 0.5 cup kimchi. Slide one fried egg right in the middle of each. Stand back for one second and admire — it is beautiful, no?

9. 9

   Spoon 1 tbsp gochujang next to the egg in each bowl (start here — it is spicy and you can always add more), drizzle over the last 1 tbsp sesame oil, and sprinkle the 1 tsp sesame seeds all over for a nutty crunch.

10. 10

    Here is the golden rule: grab a spoon and MIX. Break that yolk, smash the gochujang through, fold the rice, beef, and vegetables together until every grain is a happy reddish color and it all smells amazing. Taste — want more kick? Add gochujang. Eat it right away while warm. Masisseoyo — delicious!

Tools you’ll need

• large skillet or frying pan
• small pot
• mixing bowl
• colander or strainer
• cutting board
• knife
• wooden spoon or spatula
• 2 wide serving bowls

More recipes like this

• 

  20-Min Bibimbap Bowl with Crispy Egg

  18 min

• 

  Hamburger Steak with Fried Egg

  30 min

• 

  Kimchi Fried Rice

  20 min

• 

  Spicy Beef Milmyeon Bowl

  28 min