My Best Ever Bibimbap is one of my family’s favorite Korean recipes. It’s down home comfort food and with my homemade Bibimbap Gochujang Sauce, it’s better than any takeout! The great thing about this amazingly flavorful dish is that you can use any vegetables you have on hand! It’s and easy and super delicious way to use leftovers and one of our go-to dinners!
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You will need:
4-5 cups steamed white rice
½ lb very thinly sliced sirloin or filet beef cut into matchsticks (or use pre-cut bulgogi beef)
6 TB low sodium soy sauce
4 TB sesame oil
1 clove garlic, pressed
Salt & freshly ground pepper to taste
4 fried eggs
2 carrots, julienned
2 small zucchinis, julienned
4 green onion, sliced into 2″ long pieces
10 sliced mushrooms
3 cups bean sprouts
4 cups baby spinach, washed and drained
Vegetable oil
Garlic
For the Bibimbap Gochujang Sauce
½ cup Gochujang paste
1 tsp garlic powder
2 TB sesame oil
3 TB rice vinegar
4 TB honey
2 ½ TB granulated sugar
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Directions:
Make rice in rice cooker or according to package instructions.
Marinate the beef in the soy sauce, 4 TB sesame oil, and 1 pressed garlic clove for 15 minutes. Cook on high heat in frying pan with vegetable oil for 2 or 3 minutes. Season with salt and pepper. Remove and set aside.
Next blanch the bean sprouts in a small pan of boiling water for 1 minute. Remove and drain and sprinkle with a little rice vinegar.
Sauté 1 pressed clove garlic in a frying pan with a little vegetable oil and add 4 cups of baby spinach and cook until wilted. Remove and set aside.
Cook the carrots and zucchini in a little oil and minced garlic in a skillet until crisp-tender, remove and set aside.
Sauté the sliced mushrooms in a pan with a little oil and garlic until tender.
Make 4 fried eggs in a skillet making sure the yolks are still runny.
For the Bibimbap Gochujang Sauce, stir together all of the sauce ingredients in a small bowl.
Place rice in 4 bowls and add the beef and assorted vegetables on top. Place a fried egg on top and drizzle with Gochujang Sauce. Sprinkle with toasted sesame seeds if desired.
Best Ever Bibimbap
This is the BEST EVER BIBIMBAP recipe! So flavorful and easy to make, it's better than takeout and so comforting!
Ingredients
- 4-5 cups steamed white rice
- ½ lb very thinly sliced sirloin or filet beef cut into matchsticks (or use pre-cut bulgogi beef)
- 6 TB low sodium soy sauce
- 4 TB sesame oil
- 1 clove garlic, pressed
- Salt & freshly ground pepper to taste
- 4 fried eggs
- 2 carrots, julienned
- 2 small zucchinis, julienned
- 4 green onions, cut into 2” slices
- 10 sliced mushrooms
- 3 cups bean sprouts
- 4 cups baby spinach, washed and drained
- Vegetable oil
- Garlic
- For the Bibimbap Gochujang Sauce
- ½ cup Gochujang paste
- 1 tsp garlic powder
- 2 TB sesame oil
- 3 TB rice vinegar
- 4 TB honey
- 2 ½ TB granulated sugar
Instructions
- Make rice in rice cooker or according to package instructions.
- Marinate the beef in the soysauce, 4 TB sesame oil, and 1 pressed garlic clove for 15 minutes. Cook on high heat in frying pan with vegetableoil for 2 or 3 minutes. Season with salt and pepper. Remove and set aside.
- Next blanch the bean sprouts in a small pan of boiling water for 1 minute. Remove and drain and sprinkle with a little rice vinegar.
- Sauté 1 pressed clove garlic in a frying pan with a little vegetable oil and add 4 cups of baby spinach and cook until wilted. Remove and set aside.
- Cook the carrots and zucchini in a little oil and minced garlic in a skillet until crisp-tender, remove and set aside.
- Sauté the sliced mushrooms in a pan with a little oil and garlic until tender.
- Make 4 fried eggs in a skillet making sure the yolks are still runny.
- For the Bibimbap Gochujang Sauce, stir together all of the sauce ingredients in a small bowl.
- Place rice in 4 bowls and add the beef and assorted vegetables on top. Place a fried egg on top and drizzle with Gochujang Sauce
