Colorful Bibimbap with Sesame Seeds

Colorful Bibimbap with Sesame Seeds

Warm rice topped with sautéed vegetables, marinated beef, and a fried egg, finished with gochujang.

Total 1 hr Makes 4 servings Calories 620/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Eggs, Soy, Sesame

This Korean rice bowl layers separately seasoned vegetables, savory beef, and a soft fried egg over steamed rice, all brought together with a spoonful of spicy gochujang sauce. Each component is cooked quickly and kept distinct in color and flavor before mixing at the table, making it a satisfying one-bowl meal for lunch or dinner.

Ingredients

  • 2 cups short-grain white rice, rinsed
  • 2 1/4 cups water
  • 8 ounces beef sirloin, thinly sliced into strips
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 cups fresh spinach
  • 1 medium carrot, julienned
  • 1 cup bean sprouts
  • 1 medium zucchini, julienned
  • 4 ounces shiitake mushrooms, sliced
  • 4 tablespoons vegetable oil, divided
  • 4 large eggs
  • 1 teaspoon salt, divided
  • 2 tablespoons sesame seeds
  • 1/2 cup gochujang sauce
  • 2 green onions, thinly sliced

Method

  1. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer until tender.

  2. In a bowl, toss the sliced beef with soy sauce, sugar, minced garlic, and sesame oil. Let marinate while preparing the vegetables.

  3. Bring a small pot of salted water to a boil and blanch the spinach for 30 seconds, then drain, cool under cold water, squeeze dry, and toss with a pinch of salt.

  4. Heat 1 tablespoon vegetable oil in a 9-inch skillet over medium heat and sauté the carrot with a pinch of salt for 2 to 3 minutes until just softened. Transfer to a plate.

  5. In the same skillet, sauté the bean sprouts with a pinch of salt for 2 minutes until tender-crisp. Transfer to the plate.

  6. Add another tablespoon of oil and sauté the zucchini with a pinch of salt for 2 to 3 minutes until softened. Transfer to the plate.

  7. Add the shiitake mushrooms to the skillet and sauté for 3 to 4 minutes until browned and tender. Transfer to the plate.

  8. Add the marinated beef to the skillet and cook over medium-high heat for 3 to 4 minutes, stirring occasionally, until browned and cooked through. Transfer to the plate.

  9. Wipe out the skillet, add the remaining oil, and fry the eggs one at a time to your desired doneness, keeping the yolks soft.

  10. Divide the warm rice among four bowls. Arrange the spinach, carrot, bean sprouts, zucchini, mushrooms, and beef in separate sections on top of the rice.

  11. Top each bowl with a fried egg, sprinkle with sesame seeds and green onions, and serve with a spoonful of gochujang sauce on the side to mix in before eating.

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Rate this recipe

★ 3.9 (1)

Colorful Bibimbap with Sesame Seeds

This Korean rice bowl layers separately seasoned vegetables, savory beef, and a soft fried egg over steamed rice, all brought together with a spoonful of spicy gochujang sauce. Each component is cooked quickly and kept distinct in color and flavor before mixing at the table, making it a satisfying one-bowl meal for lunch or dinner.

1 hr 4 servings 620 cal

Ingredients

  • 2 cups short-grain white rice, rinsed
  • 2 1/4 cups water
  • 8 ounces beef sirloin, thinly sliced into strips
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 cups fresh spinach
  • 1 medium carrot, julienned
  • 1 cup bean sprouts
  • 1 medium zucchini, julienned
  • 4 ounces shiitake mushrooms, sliced
  • 4 tablespoons vegetable oil, divided
  • 4 large eggs
  • 1 teaspoon salt, divided
  • 2 tablespoons sesame seeds
  • 1/2 cup gochujang sauce
  • 2 green onions, thinly sliced

Method

  1. 1

    Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer until tender.

  2. 2

    In a bowl, toss the sliced beef with soy sauce, sugar, minced garlic, and sesame oil. Let marinate while preparing the vegetables.

  3. 3

    Bring a small pot of salted water to a boil and blanch the spinach for 30 seconds, then drain, cool under cold water, squeeze dry, and toss with a pinch of salt.

  4. 4

    Heat 1 tablespoon vegetable oil in a 9-inch skillet over medium heat and sauté the carrot with a pinch of salt for 2 to 3 minutes until just softened. Transfer to a plate.

  5. 5

    In the same skillet, sauté the bean sprouts with a pinch of salt for 2 minutes until tender-crisp. Transfer to the plate.

  6. 6

    Add another tablespoon of oil and sauté the zucchini with a pinch of salt for 2 to 3 minutes until softened. Transfer to the plate.

  7. 7

    Add the shiitake mushrooms to the skillet and sauté for 3 to 4 minutes until browned and tender. Transfer to the plate.

  8. 8

    Add the marinated beef to the skillet and cook over medium-high heat for 3 to 4 minutes, stirring occasionally, until browned and cooked through. Transfer to the plate.

  9. 9

    Wipe out the skillet, add the remaining oil, and fry the eggs one at a time to your desired doneness, keeping the yolks soft.

  10. 10

    Divide the warm rice among four bowls. Arrange the spinach, carrot, bean sprouts, zucchini, mushrooms, and beef in separate sections on top of the rice.

  11. 11

    Top each bowl with a fried egg, sprinkle with sesame seeds and green onions, and serve with a spoonful of gochujang sauce on the side to mix in before eating.