Korean Bibimbap with Beef and Egg

Bibimbap, meaning mixed rice in Korean, is a colorful bowl meant to be stirred together at the table. Tender marinated beef, a sunny egg, and gochujang bring savory heat to warm short-grain rice and crisp vegetables.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 560 cal
• 34g protein
• 58g carbs
• 20g fat
• 3g fiber

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Ingredients

• 12 oz thinly sliced beef sirloin or ribeye
• 4 cups cooked short-grain rice
• 6 oz spinach
• 1 large carrot
• 1 medium zucchini
• 6 oz shiitake mushrooms
• 2 cups bean sprouts
• 4 eggs
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 3 tbsp gochujang
• 3 minced garlic cloves
• 1 tsp sugar
• 1 tsp rice vinegar
• 2 tbsp neutral oil
• 1 tbsp toasted sesame seeds
• 1/2 tsp salt

Instructions

1. 1Mix a quick marinade of soy sauce, half the sesame oil, minced garlic, and sugar. Toss the beef slices in it and let sit while you prep vegetables, about 10 minutes.
2. 2Bring a pot of water to a boil. Blanch spinach 30 seconds, then plunge into ice water; squeeze dry and season lightly with a drop of sesame oil and salt.
3. 3Julienne the carrot and zucchini. Heat a thin film of neutral oil in a large nonstick skillet over medium-high. Stir-fry carrot until just tender-crisp, 2 minutes; push aside.
4. 4Add zucchini and cook 1–2 minutes until bright and slightly softened. Remove both vegetables to a plate.
5. 5In the same skillet, sauté sliced mushrooms until they release liquid and edges brown, about 4 minutes. Season lightly and set aside. Quickly blanch or sauté bean sprouts until crisp-tender.
6. 6Wipe the skillet, add a little more oil, and cook the marinated beef in a single layer over high heat until just browned and still juicy, 2–3 minutes. Do not overcrowd.
7. 7Fry the eggs sunny-side up or over-easy in a clean lightly oiled pan so yolks stay runny; cook until whites are set but yolks jiggle, about 3 minutes.
8. 8Portion warm rice into four bowls. Arrange beef and each vegetable in neat sections on top. Nestle a fried egg in the center of each.
9. 9Drizzle remaining sesame oil, add a spoonful of gochujang, and sprinkle sesame seeds. Diners mix everything vigorously at the table so the yolk and sauce coat the rice.