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
Servings: 3
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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See the full recipe here
See the full recipe here
