Ingredients:

  • 2 cups (400g) short-grain rice, such as sushi rice
  • 2 ½ cups (600ml) water
  • 1 pound (450g) thinly sliced beef ribeye or sirloin
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) brown sugar
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) minced garlic
  • ½ teaspoon (2.5ml) ground ginger
  • Pinch of black pepper
  • 1 large carrot, julienned
  • 1 cucumber, seeded and julienned
  • 8 ounces (225g) spinach, washed and trimmed
  • 4 ounces (115g) shiitake mushrooms, thinly sliced
  • 4 ounces (115g) bean sprouts
  • 1 yellow bell pepper, julienned
  • 1 tablespoon (15ml) vegetable oil, divided
  • Salt and pepper to taste
  • 4 large eggs
  • 1 tablespoon (15ml) vegetable oil
  • 2 tablespoons (30ml) gochujang (Korean chili paste)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) sugar (or honey)
  • 1 teaspoon (5ml) minced garlic
  • 1 teaspoon (5ml) water
  • 2 tablespoons (30ml) sesame seeds, toasted
  • Optional: Kimchi, seaweed flakes

Instructions:

  1. Cook the Rice: Rinse the rice, then cook according to rice cooker instructions (or on the stovetop). Keep warm.
  2. Marinate the Beef: Combine beef and marinade ingredients in a bowl. Let marinate for at least 15 minutes (longer is better).
  3. Prepare the Vegetables: Sauté carrots and bell pepper in a little oil until slightly softened. Season with salt and pepper. Sauté mushrooms in oil until tender and lightly browned. Season with salt and pepper. Blanch spinach briefly in boiling water, then drain and squeeze out excess moisture. Season with sesame oil and a pinch of salt. Steam or blanch bean sprouts until tender-crisp. Season lightly with salt. Lightly salt the cucumber.
  4. Cook the Beef: Heat a skillet over medium-high heat. Cook the marinated beef until browned and cooked through.
  5. Fry the Eggs: Fry the eggs in a skillet until the whites are set but the yolks are still runny (sunny-side up).
  6. Make the Bibimbap Sauce: Whisk together all sauce ingredients in a small bowl.
  7. Assemble the Bibimbap: Divide the cooked rice among four bowls. Arrange the seasoned vegetables and cooked beef artfully on top of the rice. Place a fried egg on top of each bowl.
  8. Serve: Drizzle with gochujang sauce and sprinkle with sesame seeds. Serve immediately. Find your favorite bibimbap recipe!