Bibimbap

Bibimbap (Korean Mixed Rice with Beef, Namul and Gochujang)

A warm bowl of short-grain rice topped with seasoned vegetables, sautéed beef, a fried egg, and a spoonful of gochujang, then mixed at the table. The vegetables are cooked separately so each one keeps its colour, flavour, and texture before being arranged over the rice.

Prep

35 min

Cook

30 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (2 cups (uncooked)) short-grain white rice, Korean or Japanese short-grain rice; rinse until water runs clear
• •500 ml (2 cups) water, for cooking the rice
• •200 g (7 oz) beef sirloin or ribeye, cut into thin bite-sized strips; tenderise by slicing across the grain
• •2 tbsp (30 ml) soy sauce, for the beef marinade
• •1 tbsp (15 ml) sesame oil, for the beef marinade; toasted Korean sesame oil preferred
• •1 tsp (5 ml) garlic, finely grated, for the beef marinade
• •1 tsp (5 ml) sugar, for the beef marinade
• •300 g (10½ oz) spinach, stems removed, blanched
• •200 g (7 oz) bean sprouts (kongnamul), soya bean sprouts preferred; fresh or well-rinsed canned
• •200 g (7 oz) carrots, julienned
• •1 small (about 120 g) zucchini, julienned
• •100 g (3½ oz) shiitake or oyster mushrooms, sliced; dried shiitake rehydrated is most traditional
• •3 tbsp (45 ml) sesame oil, toasted, divided for seasoning the vegetables
• •2 tbsp (30 ml) soy sauce, divided for seasoning the vegetables
• •1 tsp (5 ml) salt, or to taste
• •4 cloves (about 12 g) garlic, finely grated, divided
• •4 large eggs, one per serving
• •60 g (¼ cup) gochujang, Korean fermented chilli paste; adjust to taste
• •1 tbsp (15 ml) sesame oil, for the gochujang sauce
• •1 tbsp (15 ml) rice vinegar or water, for the gochujang sauce
• •1 tsp (5 ml) sugar or honey, for the gochujang sauce
• •2 tbsp (20 g) toasted sesame seeds, optional garnish
• •1 sheet gim (Korean roasted seaweed), optional garnish; crumbled

Steps

1. 1 Rinse the rice in cold water 4 to 5 times until the water runs nearly clear. Drain well and combine with 500 ml (2 cups) water and a pinch of salt in a heavy pot. Bring to a boil, cover, reduce heat to low and cook 15 minutes. Remove from heat and rest, covered, 10 minutes. Fluff with a rice paddle.
2. 2 While the rice cooks, prepare the namul vegetables one at a time so each keeps its bright colour and clean flavour. Wok or pan not required: a single large skillet works.
3. 3 Blanch the spinach in boiling salted water 20 seconds, then drain and squeeze out excess water. Chop roughly. Toss while warm with 1 tsp sesame oil, 1 tsp soy sauce, ½ tsp grated garlic, and a pinch of salt.
4. 4 Blanch the bean sprouts in boiling salted water 2 minutes, drain, and toss with 1 tsp sesame oil, 1 tsp soy sauce, ½ tsp garlic, and salt to taste. Set aside.
5. 5 Stir-fry the carrots in 1 tsp sesame oil over high heat 2 to 3 minutes until just tender. Season with a pinch of salt.
6. 6 Stir-fry the zucchini in 1 tsp sesame oil 2 to 3 minutes until just tender. Season with a pinch of salt.
7. 7 Stir-fry the mushrooms in 1 tsp sesame oil 3 to 4 minutes, then season with 1 tsp soy sauce and a pinch of salt. Set each cooked vegetable aside on its own plate.
8. 8 Marinate the beef with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, and 1 tsp grated garlic for 15 minutes. Cook in a hot skillet over high heat 3 to 4 minutes, stirring, until the strips are browned and just cooked through with no pink remaining. Cook beef to a safe internal temperature of 70°C (160°F) when checked with a probe. Rest 5 minutes.
9. 9 Make the gochujang sauce: stir 60 g gochujang with 1 tbsp sesame oil, 1 tbsp rice vinegar or water, and 1 tsp sugar or honey into a thick, glossy paste. Taste and adjust.
10. 10 Fry the eggs sunny-side up in a little neutral oil over medium heat 3 to 4 minutes, until the whites are fully set and crisp at the edges and the yolk is still runny. Egg whites must be fully opaque and set; cook until the edges are just golden.
11. 11 To assemble, divide the warm rice among 4 bowls and lightly season each portion with 1 tsp sesame oil and a pinch of salt. Arrange the beef in the centre and arrange the spinach, bean sprouts, carrots, zucchini, and mushrooms in separate mounds around it. Top each bowl with a fried egg.
12. 12 Serve with the gochujang sauce on the side, plus toasted sesame seeds and crumbled gim. Each person stirs everything together at the table until the yolk and sauce coat the rice evenly.