Ingredients:

  • 2 cups short-grain rice (400g), rinsed well
  • 2 ½ cups water (600ml)
  • 1 lb thinly sliced beef sirloin or ribeye (450g)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon brown sugar (15g)
  • 1 teaspoon minced garlic (5g)
  • ¼ teaspoon black pepper (0.5g)
  • 1 tablespoon vegetable oil (15ml), divided
  • 1 medium carrot, julienned (100g)
  • 1 medium zucchini, julienned (150g)
  • 8 ounces spinach, washed and trimmed (225g)
  • 4 ounces shiitake mushrooms, thinly sliced (115g)
  • 1 cup bean sprouts (100g)
  • 1 small red bell pepper, julienned (75g)
  • 1 teaspoon sesame oil (5ml), divided
  • Salt and pepper to taste
  • 2 tablespoons gochujang (Korean chili paste) (30g)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 teaspoon minced garlic (5g)
  • ½ teaspoon sesame seeds (2g)
  • 4 large eggs
  • 2 tablespoons vegetable oil (30ml)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions:

  1. Cook the Rice: Prepare rice according to package instructions or using a rice cooker. Keep warm.
  2. Marinate the Beef: Combine beef with marinade ingredients in a bowl. Toss to coat and set aside.
  3. Prepare the Vegetables: Sauté each vegetable separately in vegetable oil, seasoned with salt, pepper, and a touch of sesame oil (if indicated in ingredient list). Cook until tender-crisp. Set aside each cooked vegetable in a separate bowl.
  4. Cook the Beef: In the same skillet, stir-fry the marinated beef over medium-high heat until cooked through. No longer pink.
  5. Fry the Eggs: Fry the eggs in vegetable oil to your liking (sunny-side up is traditional). Whites set, yolk still runny (or cooked to your preference).
  6. Make the Gochujang Sauce: Whisk together all sauce ingredients in a small bowl until well combined.
  7. Assemble the Bibimbap: Spoon warm rice into individual bowls. Arrange the vegetables and beef artfully on top of the rice. Top with a fried egg.
  8. Serve: Drizzle with gochujang sauce and garnish with sesame seeds and green onions. Mix everything together just before eating.