Korean Bibimbap Rice Bowl

Ingredients

• 1.5 cup short-grain white rice
• 1.75 cup water
• ½ lb beef sirloin or ribeye, thinly sliced
• 2 tbsp soy sauce
• 1.5 tbsp sesame oil
• 1.5 tsp minced garlic
• 1 tsp sugar
• ¼ tsp ground black pepper
• 1 medium zucchini, julienned
• 1 medium carrot, julienned
• 2 cup fresh spinach
• 4 oz shiitake mushrooms, sliced
• 1 cup bean sprouts
• 2 whole large eggs
• 2 tbsp gochujang (Korean red chili paste)
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds
• ¼ oz nori (seaweed sheets), optional

Instructions

1. 1

   Rinse rice under cold water until water runs clear, then combine with 1.75 cups water in a pot. Bring to a boil over high heat, then immediately reduce to low, cover, and simmer for 15 minutes until tender and water is absorbed. Remove from heat and let rest for 5 minutes before fluffing with a fork.

2. 2

   While rice cooks, prepare the marinade for beef by combining soy sauce, 1 tbsp sesame oil, minced garlic, sugar, and black pepper in a bowl. Add sliced beef and toss to coat evenly, allowing it to sit for 5-10 minutes at room temperature.

3. 3

   Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering. Add marinated beef in a single layer and sear 2-3 minutes per side until browned but still slightly pink inside, then transfer to a plate.

4. 4

   Using the same skillet, sauté zucchini and carrot over medium-high heat for 2-3 minutes until tender-crisp and lightly colored, then transfer to separate plates. In the same skillet, sauté spinach until wilted and bright green (about 1 minute), then set aside. Add mushrooms and cook 3-4 minutes until golden and tender, then transfer. Finally, briefly warm bean sprouts (30 seconds) and set aside.

5. 5

   In the same skillet, heat remaining 1 tbsp oil over medium-high heat. Crack both eggs into the pan and fry sunny-side up until whites are set but yolk remains runny, about 3-4 minutes, then transfer to a plate.

6. 6

   Divide warm rice between two bowls, creating a small well in the center of each. Arrange cooked beef, zucchini, carrot, spinach, mushrooms, and bean sprouts in separate sections on top of the rice in an organized pattern.

7. 7

   Place one fried egg on top of each bowl and drizzle with gochujang mixed with 0.5 tbsp sesame oil to create a sauce. Sprinkle with sesame seeds and crumbled nori if using.

8. 8

   Serve immediately and instruct diners to mix everything together with a spoon before eating, breaking the yolk so it coats the rice and vegetables with creamy richness.

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