Korean Bibimbap with Gochujang
Bibimbap means ‘mixed rice,’ and it’s a vibrant bowl of rice topped with an array of sautéed vegetables, a fried egg, and spicy gochujang sauce. The fun is in the mixing.
Ingredients
- 4 cups cooked short-grain white rice
- 1 cup bean sprouts
- 1 large carrot, julienned
- 1 zucchini, julienned
- 4 oz (115g) spinach
- 4 oz (115g) shiitake mushrooms, sliced
- 1/2 lb (225g) beef sirloin, thinly sliced (optional)
- 4 eggs
- 2 tablespoons sesame oil, divided
- 2 cloves garlic, minced
- Soy sauce, salt, and sesame seeds for seasoning each vegetable
- Bibimbap sauce: 3 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp sugar, 1 tbsp rice vinegar, 1 tbsp water
Instructions
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1
Prepare each vegetable separately (this preserves individual flavors): Blanch bean sprouts and spinach for 1-2 minutes each, then drain, squeeze dry, and season with a drizzle of sesame oil, a pinch of salt, and a drop of soy sauce.
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2
Sauté carrots, zucchini, and mushrooms separately in a hot pan with a touch of oil and garlic, seasoning each lightly. Set aside on a plate, keeping each topping separate.
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3
If using beef, marinate slices with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, and 1 clove minced garlic. Sear in a very hot pan until caramelized, about 2 minutes.
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4
Mix bibimbap sauce ingredients together. Fry eggs sunny-side up.
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5
Divide rice among bowls. Arrange all toppings in sections around the rim. Place egg on top. Drizzle with bibimbap sauce and sesame oil. Mix everything together thoroughly before eating.
