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Korean beef bibimbap

Top the rice with separately prepared vegetables, beef, egg and spicy gochujang sauce. Mix everything in the bowl just before eating.

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50 minDifficulty: medium
Bibimbap rice bowl with beef, vegetables, a fried egg and gochujang

Servings in this printout: 4

Ingredients

Servings4
  • 300 g jasmine ricedry weight
  • 300 g beefin thin strips
  • 150 g fresh spinach
  • 150 g bean sprouts
  • 150 g shiitake mushroomssliced
  • 1 carrotin thin strips
  • 4 eggs
  • 2 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 garlic clovesfinely chopped
  • 1 tbsp sesame seeds
  • 2 tbsp neutral oil

Method

  1. Cook the rice according to the package directions. Mix the gochujang with one tablespoon of sesame oil to make the sauce.
  2. Season the beef with a tablespoon of soy sauce and half the garlic. Fry in a hot pan until cooked through, then set aside.
  3. Fry the mushrooms in a little oil. Season lightly with soy sauce.
  4. Sauté the carrot separately for 2–3 minutes. Quickly blanch the spinach and bean sprouts in boiling water, drain and dress with a little sesame oil.
  5. Fry the eggs, leaving the yolks runny if desired.
  6. Divide the rice among bowls. Arrange the vegetables and beef on top in separate groups. Put an egg in the centre of each bowl and serve with the gochujang sauce and sesame seeds.

Nutrition per serving

Nutrition values have not been calculated for this recipe.

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • gochujang paste · Suitable nutrition data was unavailable for this ingredient or product.

Notes

Gochujang varies in heat and saltiness by brand. Serve the sauce separately so everyone can adjust the amount.