THIS DISH IS PERHAPS one of the best known Korean dishes. It is highly versatile and an excellent platform for using leftover rice, bulgogi, and banchan.
- Prep & Cook Time: 30 minutes
- Yield: 4 servings
Nutrition Info per serving
- Calories 878
- Fat 27g
- Carbohydrates 117 g
- Sodium 615 mg
Ingredients
- ½ pound ground or thinly sliced beef
- 2 tbsps soy sauce
- 2 cloves of garlic; minced
- 3 tbsps sesame oil, toasted and divided
- 1 tbsp plus 1 tsp sugar, divided
- 1 ½ or 2 tbsps gochujang
- 2 tsps rice wine vinegar
- 1 tbsp sesame seeds
- 2 tbsps neutral oil
- ½ cup spinach
- ½ cup shitake mushrooms, chopped
- ¾ cup bean sprouts
- 3 cups cooked rice
- 4 fried eggs
- Toasted seaweed (nori), for garnish
Preparation
- Marinate the beef in all of the soy sauce, 2 tbsps sesame oil, garlic and 1 tsp of the sugar while you prepare other ingredients.
- Make the sauce with gochujang, rice wine vinegar, sesame seeds, and remaining sesame oil and sugar.
- Heat neutral oil in large saute pan, then cook beef until browned, around 5-6 minutes. Add spinach, mushrooms, and bean sprouts, and then stir fry until all ingredients are cooked. (A note here: oftentimes, bibimbap is presented with each ingredient separate, as opposed to tossing together; this takes longer but makes for a prettier presentation, if desired.)
- Mix in sauce, then divide rice among bowls, top with meat and vegetable mixture, place a fried egg on top of each serving and, if you like, garnish with nori.
