You are here: Home » Recipes » Bibimbap Bibimbap Kitchen Tested Yield 4 servings Prep 25 mins Cook 15 mins The classic Korean dish is basically rice topped with meat and vegetables and a fried egg. Toss together and eat with a large spoon or a pair of chopsticks. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Bibimbap can be as simple or as fancy as it needs to be, but basically it’s rice topped with meat and vegetables and a fried egg. Toss together and eat with a large spoon or a pair of chopsticks. Ingredients Marinade and meat:2 teaspoons sugar2 teaspoons soy sauce pinch ground black pepper2 cloves garlic, minced2 teaspoons rice wine2 teaspoons sesame oil1 pound beef flank or sirloin steak, cut into thin strips2 teaspoons vegetable oil, divided2 cups medium-grain rice, uncookedVegetables and eggs:2 tablespoons sugar1/2 teaspoon salt1/2 teaspoon ground black pepper2 carrots, peeled and julienned2 cups spinach leaves, trimmed1 medium zucchini, peeled and julienned2 cups bean sprouts, rinsed and sorted8 fresh shitake mushrooms, julienned1 tablespoon sesame oil4 whole eggsOptional garnish:2 to 3 green onions, cut at an angle into 1-inch pieces Red pepper sauce, such as Sriracha, or chile paste Instructions To prepare the marinade, combine all ingredients (except vegetable oil and beef) in a large bowl. Place beef in marinade mixture. Cover and refrigerate 2 to 8 hours. Rinse rice. Cook according to package instructions. Keep warm. Remove meat from marinade. In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add beef and saute 4 to 5 minutes or until done. Keep warm. To prepare the vegetables, combine sugar, salt and ground black pepper in a large bowl. Add carrots, spinach leaves, zucchini, bean sprouts and mushrooms, and toss to coat. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Saute vegetable mixture 4 to 5 minutes or until crisp-tender. Keep warm. Heat remaining 1 teaspoon vegetable oil in a medium nonstick skillet over medium-high heat. Add eggs and fry sunny-side up. Divide cooked rice among 4 large deep bowls. Arrange vegetables on top. Add strips of beef and cover with fried egg. Garnish with green onion, if desired. Serve with red pepper sauce. Recipe by Christina Eng.