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Sweet and Savory Beef Bibimbap (Korean Rice Bowl) Recipe

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4.2 from 2 reviews

Bibimbap is a classic Korean rice bowl featuring marinated beef, sautéed and blanched vegetables, and a flavorful spicy-sweet gochujang sauce, all served over steamed short-grain rice and topped with a fried egg and sesame seeds. This dish offers a perfect balance of savory, sweet, and tangy flavors with a variety of textures in every bite.

Ingredients

Beef Marinade and Cooking

  • 8 oz thinly sliced beef (ribeye, sirloin, or tenderloin)
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1 tablespoon cooking oil (for frying beef)

Vegetables

  • 1 cup bean sprouts
  • 1 bunch (8 oz) spinach, ends trimmed and washed
  • 1 carrot, julienned
  • 8 shiitake mushrooms, stems removed and thinly sliced
  • 1 zucchini, chopped into half moons
  • 2 cloves garlic, finely minced (divided for veggies)
  • 1 1/4 teaspoon salt (divided)
  • 1 1/4 teaspoon sesame oil (divided)
  • 4 tablespoons cooking oil (approximately, divided for sautéing vegetables)

Bibimbap Sauce and Garnish

  • 1/4 cup gochujang (Korean chili paste)
  • 2 garlic cloves, finely minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons sesame oil
  • 3 cups cooked short-grain rice
  • 3 fried eggs
  • Sesame seeds for garnish

Instructions

  1. Marinate the Beef: In a large mixing bowl, combine the thinly sliced beef with 3 minced garlic cloves, 1 tablespoon soy sauce, 1 tablespoon honey, and 2 teaspoons sesame oil. Mix thoroughly to coat the beef evenly and cover the bowl. Allow the beef to marinate for at least 30 minutes or refrigerate overnight for deeper flavor.
  2. Cook the Beef: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat until hot. Add the marinated beef in batches to avoid overcrowding and cook for 3-4 minutes per batch until browned and cooked through on both sides. Remove beef from skillet and set aside.
  3. Blanch the Bean Sprouts: Bring a large pot of water with 1/4 teaspoon salt to a boil. Add the bean sprouts and boil for 5 minutes or until softened. Drain and rinse under cold water immediately to stop cooking. Squeeze out excess water. Toss the sprouts with 1 clove minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon sesame oil for seasoning. Set aside.
  4. Blanch the Spinach: Using the same boiling water, blanch the spinach for 30 seconds. Remove and rinse in cold water to cool. Squeeze out excess water and mix with 1 clove minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon sesame oil. Set aside.
  5. Sauté the Zucchini: Heat 1 tablespoon cooking oil in a medium skillet over medium heat. Add chopped zucchini, 1/4 teaspoon salt, and 1/4 teaspoon sesame oil. Cook for 2-3 minutes until just wilted and tender. Remove from pan and set aside.
  6. Sauté the Carrots: In the same skillet, add 1 tablespoon cooking oil. Add julienned carrots with 1/4 teaspoon salt and 1/4 teaspoon sesame oil. Sauté for 2-3 minutes until softened. Remove and set aside.
  7. Sauté the Shiitake Mushrooms: Again, heat 1 tablespoon cooking oil in the skillet. Add the sliced shiitake mushrooms with 1/4 teaspoon salt and 1/4 teaspoon sesame oil. Cook for 4-5 minutes until browned and tender. Remove from heat and set aside.
  8. Prepare the Bibimbap Sauce: In a small bowl, whisk together 1/4 cup gochujang, 2 finely minced garlic cloves, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 tablespoons sugar, and 2 teaspoons sesame oil until smooth and well combined. Set aside.
  9. Assemble the Bibimbap: In individual serving bowls, spoon 1 1/2 cups cooked short-grain rice as the base. Neatly arrange the cooked beef, sautéed vegetables (mushrooms, carrots, zucchini), blanched spinach, and seasoned bean sprouts on top of the rice in separate sections. Drizzle each bowl with the prepared gochujang sauce. Top with a fried egg and sprinkle sesame seeds over the top. Serve immediately and mix all ingredients together before eating for the best experience.

Notes

  • For the best flavor, marinate the beef overnight if possible.
  • You can substitute beef with tofu or chicken for different protein options.
  • If gochujang is not available, a mix of chili paste and miso can be used in a pinch.
  • Use freshly cooked rice for best texture; day-old rice tends to be dry for bibimbap.
  • Adjust spice level by varying the amount of gochujang sauce added.
  • To make it vegetarian, omit the beef and egg, or replace the egg with a fried tofu slice.

Find it online: https://recipefeastful.com/sweet-and-savory-beef-bibimbap-korean-rice-bowl-recipe/