Bibimbap (Korean Mixed Rice)

Ingredients

For the bowl

• 1 cup cooked white rice (warm)

• 1 fried egg (sunny side up)

• 120–150 g sliced beef (ribeye or sirloin)

• 1 small carrot, julienned

• 1 small zucchini, sliced

• 1 cup spinach

• ½ cup mushrooms (shiitake or button), sliced

• ½ cup pickled radish or yellow radish (danmuji), diced

• Sesame seeds for garnish

• Sesame oil for drizzling

For seasoning the beef

• 1 tbsp soy sauce

• 1 tsp sugar

• 1 tsp sesame oil

• ½ tsp garlic (minced)

• 1 tsp mirin (optional)

For seasoning vegetables

• Pinch of salt

• A few drops of sesame oil

For the bibimbap sauce (gochujang sauce)

• 1 tbsp gochujang (Korean chili paste)

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1 tsp honey or sugar

• 1–2 tsp water (to thin it)

• Optional: ½ tsp rice vinegar

Instructions

1. Prepare the beef

1. Mix soy sauce, sugar, sesame oil, garlic, and mirin.

2. Add sliced beef and marinate for 10–15 minutes.

3. Stir-fry in a hot pan until cooked and slightly caramelized. Set aside.

2. Cook the vegetables

Carrots:

• Sauté lightly with a pinch of salt until slightly soft.

Zucchini:

• Stir-fry with a pinch of salt for 1–2 minutes until tender.

Spinach:

• Blanch for 30 seconds, drain, squeeze out water.

• Mix with a pinch of salt and a few drops of sesame oil.

Mushrooms:

• Sauté with a pinch of salt until cooked and fragrant.

Pickled radish:

• No need to cook; just dice it.

3. Make the fried egg

• Fry the egg sunny side up so the yolk stays runny (classic bibimbap style).

4. Make the sauce

• Mix gochujang, soy sauce, sesame oil, honey, and water until smooth.

5. Assemble the bibimbap

1. Place warm rice in a bowl.

2. Arrange each vegetable and the beef neatly around the bowl.

3. Place the fried egg in the center.

4. Sprinkle sesame seeds on top.

5. Drizzle with a little sesame oil.

6. Add the gochujang sauce on the side or top.

6. Serve

• Mix everything together before eating for the best flavor.