Bibimbap with beef and vegetables
60 min · 46 g protein · 582 cals / serving
A bowl of warm rice crowned with neat piles of sesame spinach, bean sprouts, carrot, zucchini, shiitake, sesame cucumber and red-flecked radish, soy-and-garlic beef and a fried egg with a runny yolk. Spoon on the sweet-hot gochujang sauce, then stir everything together hard so every mouthful is nutty, spicy, crunchy and soft at once.
Ingredients
Rice
- 3/4 cup sushi rice, short-grain, rinsed
- 3/4 cup + 1 tbsp water
Beef
- 1 lb top sirloin steak, trimmed and thinly sliced
- 1 1/2 tbsp reduced sodium soy sauce
- 4 cloves garlic, grated, divided
- 1 tsp granulated sugar
Vegetables
- 1 1/2 tsp sesame oil, divided
- 1 1/4 lb spinach
- 4 1/2 cups bean sprouts
- 3/4 tsp salt, divided
Cucumber (oi-namul)
- 1 medium cucumber, halved lengthways and thinly sliced
Radish (musaengchae)
- 7 oz oriental radishes, daikon or Korean radish, in fine matchsticks
- 1 tsp red pepper flakes, Korean chili flakes (gochugaru) if you have them
- 1 tbsp rice vinegar
Vegetables
- 1 tsp canola oil, divided
- 2 medium carrots, in matchsticks
- 1 large zucchini, in matchsticks
- 8 shiitake mushrooms, sliced
- 4 large eggs
Gochujang sauce
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp water
To serve
- 1 1/2 tsp toasted sesame seeds, divided
- 1 1/3 cups kimchi
Steps
- Cook the rice: rinse it until the water runs nearly clear, then simmer with the water, covered, on the lowest heat for 15 minutes. Leave it covered off the heat for 10 minutes.
- Toss the beef with the soy, two thirds of the garlic and the sugar and leave it while you do the vegetables.
- Blanch the spinach in boiling water for 30 seconds, cool under the tap and squeeze dry; toss with a quarter of the sesame oil, half the remaining garlic and a pinch of salt. Blanch the bean sprouts 2 minutes in the same water, drain and toss with another quarter of the sesame oil and a pinch of salt.
- Make the two quick salads. For the oi-namul, toss the cucumber with a good pinch of salt, leave 10 minutes, squeeze out the water and toss with another quarter of the sesame oil, the last of the garlic and half the sesame seeds. For the musaengchae, toss the radish with a pinch of salt, the chili flakes and the rice vinegar until it turns pink.
- In a hot frying pan with a little of the canola oil, stir-fry the carrot 1 minute with a pinch of salt and set aside; do the same with the zucchini (2 minutes) and the shiitake (3 minutes). Then sear the beef over high heat for 2–3 minutes until browned.
- Fry the eggs in the rest of the oil, sunny side up, until the whites are set and the edges lacy.
- Stir the gochujang, vinegar, water and the last of the sesame oil into a sauce. Divide the rice between four bowls, arrange the vegetables and beef on top in piles, put an egg in the middle and sprinkle with the rest of the sesame seeds. Serve with the sauce and kimchi, and mix everything together before eating.
Good to know
How do I get the crispy rice?
That is dolsot bibimbap: heat a cast-iron or stone bowl with a little sesame oil, press the rice in and let it sizzle 5 minutes before adding the toppings, so the bottom turns golden and crunchy.
Can I prep it ahead?
The vegetables and sauce keep 3 days in the fridge and are traditionally eaten at room temperature, so weeknight bibimbap is just rice, beef and an egg.
Vegetarian?
Swap the beef for firm tofu, pan-fried until golden in the same marinade; it's about the same score.
Alternative
Per
- Calories
- 81
- Protein
- (33%)
- 6 g
- Fat
- (26%)
- 2 g
- Carbohydrates
- (42%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 195 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2327 kcal goes into the pot and 3458 g of ingredients comes out as about 2890 g of food: 81 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.