Step away from the buffet and try something different! This Korean Bibimbap recipe is an Asian food lover's dream - a bowl full of crispy rice, lots of sautéed veggies, a fried egg, and some thinly sliced beef, all drizzled with a spicy sauce.
Course Main Course
Cuisine Asian, Korean
Prep Time 45minutes
Cook Time 30minutes
Total Time 1hour15minutes
1poundsirloin steakthinly sliced
1tablespoonred pepper flakes
1/2teaspoonground black pepper
3cupssteamed white rice
2cupsmung bean sprouts
1zucchinipeeled and julienned
1English cucumberpeeled, halved and sliced
6ouncesshiitake mushroomssliced with stems removed
2-3green slicedthinly sliced
Ground black pepper
3-4eggscooked over easy
Combine all ingredients in a zipper bag. Refrigerate, allowing to marinate for 30 minutes to 3 hours.
Combine all ingredients in a small bowl, mixing until blended. Set aside.
In a large saute pan set over medium heat, heat 1 Tablespoon sesame oil. Spread the steamed rice in the pan in an even layer and allow to cook for 10-15 minutes undisturbed until golden brown and crispy on the bottom. Remove from heat and set aside, or keep on low heat.
In a pot of boiling water, blanch the spinach 1 minute until wilted, then drain in a colander. When cool enough to handle, squeeze out the excess water and set aside.
In another pot of boiling water, boil the bean sprouts 4-5 minutes, then drain in a colander. Place in a bowl.
Place carrots and zucchini in separate bowls; sprinkle each with a pinch of salt and allow to sweat for 10 minutes. Dry with paper towels and return to bowl.
Separate remaining vegetable into bowls. Place green onions, oil, soy sauce garlic, sesame seeds, salt, and pepper near the oven workstation.
Heat 1 teaspoon sesame oil in a wok set over medium heat. Add carrots and season with salt and pepper; saute for 2-3 minutes, then place on a large platter.
Heat 1 teaspoon sesame oil in the wok. Add zucchini, season with salt and pepper. Add ½ tsp. garlic, 1 teaspoon green onion, and ½ sesame seeds; saute 2-3 minutes until crisp-tender, then place on the platter.
Heat 1 teaspoon sesame oil in the wok. Add cucumber slices and ½ teaspoon of garlic, sauteeing for 3-4 minutes. Place on the platter.
Heat 1 teaspoon sesame oil in the wok. Add mushrooms, season with salt & pepper, and add 1 teaspoon soy sauce, 1 teaspoon green onion, ½ teaspoon garlic, and a sprinkle of sesame seeds. Saute 3-4 minutes until tender, then remove to the platter.
Heat 1 teaspoon sesame oil in the wok. Add blanched spinach, season with salt & pepper, and add ½ teaspoon soy sauce, ½ teaspoon garlic, and a sprinkle of sesame seeds. Saute 2-3 minutes, then remove to the platter.
Heat 1 teaspoon sesame oil in the wok. Remove the beef from marinade and cook in 2 batches, 3-4 minutes, flipping once. Set cooked beef and juices in a bowl.
Heat ½ teaspoon sesame oil in the wok. Add boiled bean sprouts seasoned with salt & pepper, ½ teaspoon garlic, ½ teaspoon green onion, and ½ teaspoon sesame seeds. Saute 2-3 minutes, then remove to the platter.
When ready to serve, present family style, or portion the crispy rice into serving bowls. Place beef bulgogi with juices and assorted veggies on top of rice, separated to show off the colors and textures of the dish. Place egg on top, then drizzle with gochujang sauce, a little sesame oil, and a sprinkle of sesame seeds. Mix everything together when ready to eat, adding more gochujang sauce and/or sesame oil as needed to moisten the dish. Enjoy!