Korean Beef Bibimbap with Egg, Rice, and Vegetables
Tips for Experienced Cooks
To elevate the dish, consider making your own gochujang if you're familiar with fermenting foods. Homemade gochujang has a depth of flavor that store-bought versions can't match. Also, experiment with different types of rice, such as purple or brown rice, for varied textures and nutritional profiles. Incorporating seasonal vegetables can add a fresh twist to the classic bibimbap.
Step 1: Cook the rice
Prepare 4 cups of cooked white rice according to package instructions.
Step 2: Cook the beef
In a large skillet over medium-high heat, cook the 1 pound of ground beef until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Step 3: Make the bibimbap sauce
In a small bowl, combine the 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 2 tablespoons of sesame oil, 2 tablespoons of gochujang, and 1 teaspoon of sesame seeds. Mix well.
Step 4: Cook the vegetables
In the same skillet used for the beef, sauté the 1 cup of spinach, 1 cup of julienned carrots, 1 cup of bean sprouts, and 1 small sliced onion in 1 tablespoon of sesame oil until tender, about 5 minutes.
Step 5: Fry the eggs
In a separate skillet, fry the 4 eggs to your desired doneness.
Step 6: Assemble the bibimbap
Divide the cooked rice evenly into 4 bowls. Top each bowl with the cooked beef, sautéed vegetables, and a fried egg. Drizzle the bibimbap sauce over the top and sprinkle with the chopped scallions and remaining sesame seeds.
Meat, Eggs, & Dairy
- 1 pound ground beef
- 4 whole eggs
Fresh Produce & Herbs
- 1 cup spinach
- 1 cup carrots
- 1 cup bean sprouts
- 4 whole scallions
- 1 small onion
- 1 cucumber cucumber
Pantry Items
- 4 cups cooked white rice
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
Seasonings & Spices
- 2 tablespoons gochujang
- 1 teaspoon sesame seeds
- 1/2 teaspoon ground black pepper
