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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.

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Mark Boughton Photography / styling by Teresa Blackburn

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 sugar
2 teaspoons soy sauce
pinch ground black pepper
2 cloves garlic, minced
2 teaspoons rice wine
2 teaspoons sesame oil
1 pound beef flank or sirloin steak, cut into thin strips
2 teaspoons vegetable oil, divided
2 cups medium-grain rice, uncooked
Vegetables and eggs:
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 carrots, peeled and julienned
2 cups spinach leaves, trimmed
1 medium zucchini, peeled and julienned
2 cups bean sprouts, rinsed and sorted
8 fresh shitake mushrooms, julienned
1 tablespoon sesame oil
4 whole eggs
Optional garnish:
2 to 3 green onions, cut at an angle into 1-inch pieces
Red pepper sauce, such as Sriracha, or chile paste

Instructions

  1. 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.
  2. Rinse rice. Cook according to package instructions. Keep warm.
  3. 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.
  4. 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.
  5. 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.
  6. Heat remaining 1 teaspoon vegetable oil in a medium nonstick skillet over medium-high heat. Add eggs and fry sunny-side up.
  7. 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.

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