Beef Bibimbap with Gochujang Sauce

Craving a healthy and delicious meal? This Bibimbap recipe is your answer! Savor tender marinated beef, fresh veggies, and a fiery gochujang sauce atop fluffy rice. Topped with a perfectly fried egg, it’s a feast for the eyes and the taste buds.

Watch the full recipe below

Beef Bibimbap with Gochujang Sauce

Course: Main Course
Cuisine: Indonesian
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 3
Author: Laura Sharrad
Dive into a bowl of vibrant Bibimbap! This Korean classic blends colorful veggies, tender beef, and a spicy kick for a flavor explosion in every bite.
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Ingredients

For the Bibimbap:

  • 2 cups 400g cooked short-grain rice (white or brown)
  • 200 g beef such as sirloin or ribeye, thinly sliced (or you can use chicken or tofu)
  • 2 cups 200g spinach, blanched and squeezed dry
  • 1 cup 150g bean sprouts, blanched
  • 1 medium carrot julienned
  • 1 cup 150g shiitake mushrooms, sliced (or other mushrooms of your choice)
  • 1 small zucchini julienned
  • 2-3 eggs optional, for sunny-side-up eggs on top
  • Sesame seeds for garnish
  • Fresh coriander or green onions for garnish

For the Marinade and Beef:

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar or honey
  • 2 cloves garlic minced
  • 1/2 tsp grated ginger
  • 1/2 tsp ground black pepper
  • For the Gochujang Sauce:
  • 3 tbsp gochujang Korean red chili paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 1 tsp rice vinegar
  • 1 clove garlic minced

Instructions

  • Add the sliced beef and marinate in a bowl. Add soy sauce, sesame oil, brown sugar or honey, minced garlic, grated ginger, and ground black pepper and marinate for at least 15-30 minutes
  • Add a bit of oil to a hot pan. Add carrots, zucchini, shiitake mushrooms and sauté for about 3-4 minutes.
  • For the spinach and bean sprouts, blanch them briefly in boiling water, then drain and squeeze out excess water.
  • In a small bowl, combine gochujang, soy sauce, sesame oil, honey or sugar, rice vinegar, and minced garlic. Mix until smooth and well combined.
  • In the same skillet, add the marinated beef and stir occasionally until the beef is cooked through and slightly caramelised, about 4-5 minutes. Remove from heat and set aside.
  • In the same skillet, cook the eggs sunny-side-up. Add salt and a sprinkle of sesame seeds.
  • In each serving bowl, place a portion of cooked rice. Arrange the cooked vegetables and beef on top of the rice, grouping them in sections or arranging them in a visually appealing manner. Place a sunny-side-up egg on top.
  • Drizzle some gochujang sauce over the top or serve it on the side. Garnish with sesame seeds and fresh coriander or green onions.

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