Korean Beef Bibimbap with Fried Egg

Ingredients

• 2 cups short-grain white rice
• 8 oz beef sirloin or ribeye, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 cloves minced garlic
• 1 tsp sugar
• 2 whole eggs
• 1 medium zucchini, julienned
• 1 medium carrot, julienned
• 2 cups spinach, fresh
• 4 oz shiitake mushrooms, sliced
• 1 cup bean sprouts
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp water
• 1 pinch salt and pepper
• 2 tbsp vegetable oil

Instructions

1. 1

   In a small bowl, combine 2 tbsp soy sauce, 1 tbsp sesame oil, minced garlic, and sugar to create the beef marinade. Add the thinly sliced beef and toss to coat evenly, letting it marinate for 10 minutes while you prepare the vegetables.

2. 2

   Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated beef and cook for 3-4 minutes, stirring occasionally, until browned and cooked through (internal temperature 160°F). Transfer to a plate.

3. 3

   In the same skillet, add the zucchini and carrot and sauté over medium-high heat for 2 minutes, until slightly tender but still crisp. Season lightly with salt and pepper, then transfer to a separate plate.

4. 4

   Add the shiitake mushrooms to the skillet and cook for 2-3 minutes over medium-high heat, stirring occasionally, until golden and fragrant. Season with a pinch of salt and transfer to the plate with zucchini and carrot.

5. 5

   In a small pot, blanch the fresh spinach in boiling salted water for 1-2 minutes until wilted and bright green. Drain well and toss with 1 tsp sesame oil and a pinch of salt.

6. 6

   In the same boiling water, blanch the bean sprouts for 1-2 minutes until just tender. Drain and toss with 1 tsp sesame oil, salt, and minced garlic.

7. 7

   In a small bowl, whisk together gochujang, 1 tbsp water, and remaining 1 tbsp sesame oil to create the sauce. Mix until smooth and well combined.

8. 8

   Heat 1 tbsp vegetable oil in the skillet over medium-high heat until the oil shimmers. Crack the eggs into the pan and fry for 3-4 minutes, until the whites are set and the yolk is still runny, or cook longer if you prefer a fully set yolk.

9. 9

   Divide the cooked rice between two bowls and arrange the beef, vegetables, and spinach on top in separate sections around the rice. Place a fried egg in the center of each bowl and drizzle the gochujang sauce over everything.

10. 10

    Mix the entire bowl together with a spoon before eating, combining the egg yolk with the sauce and rice. The warm rice and egg will bring all the flavors together beautifully.

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