Gochujang Beef and Vegetable Bibimbap

Name: Gochujang Beef and Vegetable Bibimbap
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 240 g jasmine rice; 360 ml water; 300 g beef sirloin, thinly sliced; 2 tbsp soy sauce; 1 tbsp sesame oil; 2 each garlic, minced; 1 tbsp ginger root, grated; 3 tbsp gochujang; 1 tbsp sugar; 1 tbsp rice vinegar; 2 tbsp vegetable oil, divided; 200 g spinach, washed and trimmed; 1 each carrot, julienned; 150 g shiitake mushroom, stemmed and thinly sliced; 150 g bean sprouts, rinsed; 4 each egg; 1 tbsp sesame seeds, toasted; 2 each scallion, thinly sliced

A vibrant Korean rice bowl with seasoned beef, colorful sautéed vegetables, a crispy fried egg, and a spicy-sweet gochujang sauce. This home-friendly variation is customizable and perfect for a weeknight dinner.

⏱ 30 min prep · 25 min cook · medium

Servings

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Ingredients

240 g jasmine rice
360 ml water
300 g beef sirloin thinly sliced
30 ml soy sauce
15 ml sesame oil
2 garlic minced
15 ml ginger root grated
45 ml gochujang
15 ml sugar
15 ml rice vinegar
30 ml vegetable oil divided
200 g spinach washed and trimmed
1 carrot julienned
150 g shiitake mushroom stemmed and thinly sliced
150 g bean sprouts rinsed
4 egg
15 ml sesame seeds toasted
2 scallion thinly sliced

Nutritionper serving (4 total: 2520 kcal)

Calories	630
Protein	32g
Fat	24g
Carbs	70g
Fiber	5g
Sugar	13g
Sodium	1110mg

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Method

1
Boiling
Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Combine with 360 ml water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and cook until the water is absorbed and the rice is tender, about 18 minutes. The rice should be fluffy and have a slight chew.
⏲ 18 min
2
While the rice cooks, whisk together soy sauce, sesame oil, half of the minced garlic, grated ginger, 1 tablespoon gochujang, and 1 teaspoon sugar. Add the sliced beef and toss to coat. Set aside to marinate while preparing vegetables.
3
In a small bowl, stir together the remaining 2 tablespoons gochujang, 1 tablespoon sugar, rice vinegar, and 1 tablespoon water. Set the sauce aside.
4
Sautéing
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the spinach and a pinch of salt. Cook, stirring, until wilted and bright green, about 1 minute. Transfer to a bowl and set aside. The spinach should be tender but not mushy.
⏲ 1 min
5
Stir-frying
In the same skillet, add the julienned carrot and a pinch of salt. Stir-fry over medium-high heat until crisp-tender and slightly charred at the edges, about 2 minutes. Transfer to a separate bowl.
⏲ 2 min
6
Sautéing
Add the sliced shiitake mushrooms to the skillet with a splash of water. Cook, stirring, until softened and lightly browned, about 3 minutes. Season with a pinch of salt and a few drops of sesame oil. Transfer to a bowl.
⏲ 3 min
7
Blanching
Bring a small pot of salted water to a boil. Add the bean sprouts and blanch for 1 minute. Drain immediately and rinse under cold water to stop cooking. Squeeze out excess water and toss with a pinch of salt. Set aside.
⏲ 1 min
8
Stir-frying
Wipe the skillet clean and heat remaining 1 tablespoon vegetable oil over high heat. Add the marinated beef in a single layer. Sear without moving for 1 minute, then stir-fry until browned and cooked through, about 2 minutes. The beef should be caramelized and tender.
⏲ 3 min
9
Pan-frying
In a separate nonstick skillet, heat a thin layer of oil over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.
⏲ 3 min
10
To serve, divide the cooked rice among four bowls. Arrange the spinach, carrots, mushrooms, and bean sprouts in separate sections on top of the rice. Place the beef in the center and top each bowl with a fried egg.
11
Drizzle each bowl with the gochujang sauce and sprinkle with sesame seeds and sliced scallions. Serve immediately, instructing everyone to mix everything together before eating.