If you’ve dined at Korean restaurants, chances are good you’ve tried bibimbap, an irresistible meal-in-a-bowl of sizzling rice topped with marinated grilled meat, vegetables, and a salty-sweet sauce. While making your own simplified version at home still involves multiple pans (but no grill), the payoff is a totally delicious and worth-it cooking adventure. Be sure to have the thinly sliced beef and gochujang seasoning paste on hand before you start. For the fastest prep, continue through the recipe to cook the components simultaneously.
Satisfy your sweet tooth with this easy-to-make recipe for Beef and Veggie Bibimbap.
1. Info for Beef and Veggie Bibimbap
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 15 min
- Servings: 4
2. Ingredients for Beef and Veggie Bibimbap
- 2 garlic cloves (for marinade)
- 1/3 cup applesauce
- 1/4 cup toasted sesame oil (for marinade)
- 2 Tbsp. soy sauce (for marinade)
- 2 tsp. granulated sugar
- 1 lb. very thinly sliced beef (boneless short ribs, ribeye, sirloin, or flank steak)
- 2 garlic cloves (for sacue)
- 4 1/2 Tbsp. Korean gochujang
- 3 Tbsp. light brown sugar (packed; or use honey)
- 3 Tbsp. toasted sesame oil (for sauce)
- 3 Tbsp. water (for sauce)
- 1 1/2 Tbsp. rice vinegar
- 1 1/2 cup medium-grain white rice
- Water (for rice)
- 4 large carrots (about 3/4 lb.)
- 4 Tbsp. vegetable oil (for vegetables)
- 2 Tbsp. mirin
- 1 tsp. salt
- 2 Tbsp. soy sauce
- 1 1/2 lb. baby spinach leaves
- 2 Tbsp. vegetable oil (for rice)
- 1 Tbsp. vegetable oil (for eggs)
- 4 large eggs
- vegetable oil
Mince the garlic. In a large bowl, combine garlic, applesauce, sesame oil, soy sauce, and sugar. Add the beef and use your hands to massage marinade into beef. Let marinate for 30-60 minutes at room temperature, or up to 24 hours in the refrigerator.
To make bibimbap sauce: Mince the garlic. In a medium mixing bowl, whisk together the garlic, gochujang, brown sugar, sesame oil, water, and rice vinegar. Cover and set aside in the refrigerator.
Cook the rice with water according to package instructions. When done, set aside and keep warm.
Peel the carrots and cut crosswise into 3 inch pieces. Cut pieces lengthwise into 1/4-inch-thick slices. Stack a few slices at a time and cut into long 1/4-inch-wide matchsticks.
Heat a large cast-iron skillet or other heavy frying pan over medium-high heat. Add half of the oil and swirl to coat pan. Add carrots and half the mirin, salt, and soy sauce. Cook, stirring often, until carrots are tender-crisp, about 5 minutes. Transfer to a medium bowl and cover with foil to keep warm. Repeat cooking with spinach, using the remaining oil, mirin, salt, and soy sauce. Add one-third of spinach at a time (pan will be very full), and turn with tongs until spinach wilts, 5-10 minutes total. Transfer spinach to a bowl and cover. Set vegetables aside.
Drain any liquid from cast-iron skillet. Add the oil to pan over medium-high heat. Swirl to coat pan, then reduce heat to medium. Quickly fluff cooked rice with a fork, then add to pan, pressing it in for maximum contact over the bottom and 1 inch up the side. Let rice cook undisturbed until it starts to crisp up and turns golden underneath, 8-10 minutes.
Meanwhile, heat the oil in a medium nonstick frying pan over medium heat. Crack the eggs into pan, spacing them a little apart. Cook until whites are set and yolks reach desired level of doneness, 4-5 minutes for softly set. As eggs cook, tilt pan once or twice and spoon oil over yolks. Remove from heat.
Divide rice among serving bowls. Tent with foil and set aside.
Scrape out any bits of rice from cast-iron skillet. Heat pan over medium-high heat. Add half the oil and swirl to coat pan. Add half of the marinated meat, lifting it with tongs to drain off some marinade. Cook meat in a single layer, turning once or twice, until lightly browned and just cooked through, 1-3 minutes. Transfer to a plate and repeat with remaining oil and beef.
Arrange beef, carrots, and spinach separately on top of rice. Put a fried egg in the center of each bowl and drizzle with a little reserved bibimbap sauce. Serve more sauce on the side.