Bibimbap

Ingredients

• 1.5 cups Rice
• 6 oz Beef Flank Steak -- substitute: Sirloin Steak
• 3 tablespoons Soy Sauce
• 3 teaspoons Sesame Oil
• 2 cloves Garlic
• 1.5 teaspoons Granulated Sugar
• 3 oz Spinach -- substitute: Arugula, Watercress
• 1 teaspoon Salt
• 1 medium Carrots -- substitute: Parsnips
• 1 medium Cucumber
• 1 teaspoon Rice Vinegar -- substitute: White Wine Vinegar
• 3 tablespoons Vegetable Oil
• 2 large Eggs
• 4 tablespoons Gochujang -- substitute: Harissa
• 2 tablespoons Water
• 2 teaspoons Sesame Seed -- substitute: Sunflower Seed, Hemp Seeds

Steps

1. Cook the rice according to package directions. While the rice cooks, prepare the vegetables and protein.

   20 min — rice is tender and water is absorbed

2. Slice the beef flank steak thinly against the grain (about 1/8 inch thick). Toss with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 minced garlic clove, and 1/2 teaspoon sugar. Let marinate for at least 10 minutes.

   15 min — beef is evenly coated and has absorbed the marinade

3. Blanch the spinach in salted boiling water for 1-2 minutes, then drain and squeeze dry. Toss with 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and 1/2 minced garlic clove.

   5 min — spinach is wilted and excess water is removed

4. Slice the carrots into thin matchsticks. Toss with 1/4 teaspoon salt and let sit 5 minutes to soften slightly, then drain any liquid. Toss with 1/4 teaspoon sesame oil.

   8 min — carrots are slightly softened and glistening with oil

5. Slice the cucumber into thin matchsticks. Toss with 1/4 teaspoon salt and 1/2 teaspoon rice vinegar.

   3 min — cucumber is lightly seasoned and glistening

6. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook, stirring occasionally, until browned and cooked through, about 3-4 minutes. Transfer to a plate.

   5 min — beef is browned on the edges and no longer pink inside

7. In the same skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the bean sprouts (if using), toss with 1/4 teaspoon salt and 1/4 teaspoon sesame oil, and cook for 2 minutes until just tender. Transfer to a plate.

   3 min — bean sprouts are tender but still have slight crunch

8. Wipe the skillet clean and add 1 teaspoon vegetable oil over medium heat. Crack 2 eggs into the skillet and fry until the whites are set but the yolk remains runny, about 3-4 minutes.

   4 min — egg whites are opaque and set, yolk jiggles slightly when shaken

9. Divide the warm rice between 2 bowls. Arrange the beef, spinach, carrots, cucumber, and bean sprouts in separate sections on top of the rice. Top each bowl with a fried egg.

   3 min — ingredients are arranged in distinct sections

10. Mix 2 tablespoons gochujang with 1 tablespoon sesame oil, 1 tablespoon water, 1 teaspoon sugar, and 1/2 minced garlic clove to make the sauce. Drizzle over each bowl and sprinkle with sesame seeds. Mix everything together before eating.

    2 min — sauce is smooth and well combined

Plating ideas

• Arrange each vegetable and the beef in distinct sections radiating from the center of the rice bowl, creating a colorful mandala pattern before mixing. — This presentation is traditional and makes the dish visually striking before the diner mixes it together.
• Drizzle the gochujang sauce in a thin spiral over the top, then sprinkle sesame seeds and a small pinch of gochugaru (Korean red chili flakes) for heat and color. — Leaving some sauce visible before mixing allows diners to control the spice level.
• Serve bibimbap in a hot stone bowl (dolsot) if available, which keeps the rice warm and creates a crispy, toasted rice layer on the bottom. — The crispy rice layer (called nurungji) is a prized textural element in traditional bibimbap service.