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Easy Korean Bibimbap
(Published: )
Prep Time Cooking Time Servings
4 people
  • 1 pound sirloin, thinly sliced
  • 1 Asian pear, grated
  • 1/2 cup soy sauce
  • 2 tbsp garlic, minced
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 1 tbsp red pepper flakes
  • 1/2 tsp ground black pepper
  • 4 tbsp gochujang paste
  • 1 tbsp granulated sugar
  • 1 tbsp sesame oil
  • 2 tsp water
  • 2 tsp sesame seeds
  • 3 cups steamed white rice
  • 4 cups spinach
  • 2 cups mung bean sprouts
  • 1 carrot, julienned
  • 1 zucchini, peeled and julienned
  • 1 English cucumber, peeled, halved and sliced
  • 6 oz. shiitake mushrooms, sliced with stems removed
  • 2-3 green onions, thinly sliced
  • Sesame oil
  • Soy sauce
  • Minced garlic
  • Sesame seeds
  • Kosher salt
  • Ground black pepper
  • Kimchi
  • 3-4 eggs, cooked over easy

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Beef Bulgogi:

1. Add all ingredients to a zipper bag to marinate. Place in the refrigerator for between 30 minutes-3 hours.

Gochujang Sauce and Rice

1. Mix all ingredients in a small bowl. Set aside.
2. In a large saucepan over medium heat, add 1 tablespoon of sesame oil. Once hot, spread the steamed rice in the pan, and allow to cook for 10-15 minutes undisturbed until rice is golden brown and crispy on the bottom. Keep on low heat, or remove from heat and set aside.

Veggie Prep

1. Bring a small pot of water to a boil. Blanch the spinach 1 minute until wilted, then drain in a colander. Squeeze out excess water and set aside.
2. Boil bean sprouts 4-5 minutes, then drain in colander. Place in bowl.
3. Place carrots and zucchini in separate bowls. Sprinkle each with salt, and allow to sweat for 10 minutes. Dry with paper towels and return to bowl.
4. Separate the other vegetables into bowls. Prepare green onions, oil, soy sauce, garlic, sesame seeds, salt, and pepper near the stove.
5. Heat 1 teaspoon of sesame oil in a wok over medium heat. Once hot, saute carrots for 2-3 minutes. Place on a large platter.
6. Add another teaspoon of sesame oil in the wok. Add zucchini, saute sesame for 2-3 minutes, sprinkling with sesame seeds. Place on the platter.
7. Add another teaspoon of sesame oil to the wok. Add mushrooms, seasoning with pepper, 1 teaspoon soy sauce, 1 teaspoon green onion, ½ teaspoon garlic, and a sprinkle of sesame seeds. Saute 3-4 minutes until tender, then place on platter.
8. Add another teaspoon of sesame oil to the wok. Add blanched spinach, season with salt and pepper, add ½ teaspoon soy sauce, ½ teaspoon garlic, and sprinkle of sesame seeds. Saute 2-3 minutes, then remove to platter.
9. Add 1 teaspoon sesame oil to the wok. Take beef out of the marinade, and cook in 2 batches for 3-4 minutes, flipping once. Set cooked beef and juices aside in a bowl.
10. Heat ½ teaspoon sesame oil in the wok (last one). Add the boiled bean sprouts, sauteing with ½ teaspoon garlic, ½ teaspoon green onion, and ½ teaspoon sesame seeds. Saute 2-3 minutes, then place in platter.
11. Fry the eggs to your desired doneness.
12. Portion the crispy rice into serving bowls. Place beef bulgogi and assorted veggies on top of rice, placing a fried egg on top of each bowl. Drizzle with gochujang sauce, and a sprinkle of sesame seeds. Mix everything together when ready to eat, adding more gochujang sauce, sesame oil, and kimchi as desired.

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