Korean Beef Rice Bowl (Bibimbap-style)

Name: Korean Beef Rice Bowl (Bibimbap-style)
Prep time: 45 min
Total time: 45 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 1 sheet Nori sheet; 100 g Beansprouts; 1 medium Carrot; 2 tbsp Gochujang; 100 g Mushrooms; 4 cloves Garlic; 1 tbsp Sunflower oil; 2 large Egg; 2 tbsp Rice vinegar; 250 g Beef sirloin; 1 tsp Fresh ginger; 4 tbsp Sesame oil; 3 tbsp Soy sauce; 2 stalks Spring onion; to taste Salt; 1 tsp Sesame seeds; 100 g Baby spinach; 2 tbsp Light brown sugar; 75 g Jasmine rice

Marinated beef bulgogi over rice with carrot, spinach, mushrooms, beansprouts and a runny fried egg, all stirred together with gochujang sauce. Korea's most beloved bowl.

45 minMedium~435 kcal / servingKorean

Contains soyContains sesameContains eggs

Nutrition

435 kcal

Calories

34 g

Protein

40 g

Carbs

15 g

Fat

Estimated, per serving

Good to know

Contains soyContains sesameContains eggs

Ingredients · per serving

1 sheet Nori sheet
100 g Beansprouts
1 medium Carrot
2 tbsp Gochujang
100 g Mushrooms
4 cloves Garlic
1 tbsp Sunflower oil
2 large Egg
2 tbsp Rice vinegar
250 g Beef sirloin
1 tsp Fresh ginger
4 tbsp Sesame oil
3 tbsp Soy sauce
2 stalks Spring onion
to taste Salt
1 tsp Sesame seeds
100 g Baby spinach
2 tbsp Light brown sugar
75 g Jasmine rice

Instructions

Rinse the jasmine rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
Slice the beef thin against the grain. Marinate in soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar — 15 min.
Make the gochujang sauce: gochujang, sesame oil, rice vinegar, brown sugar, water — whisk smooth.
Prep the veg: julienne the carrot. Slice mushrooms. Rinse beansprouts.
Cook each veg separately in a wide pan with 1 tsp sesame oil + pinch salt each: carrot 2 min, beansprouts 90 sec, spinach 60 sec wilted, mushrooms 4 min. Set each aside in a separate pile.
Wipe the pan, add 1 tbsp sunflower oil over high heat. Cook the beef bulgogi 3-4 minutes, stirring, until charred and sticky.
Fry the eggs sunny-side up in another pan — runny yolks.
Build the bowls: rice as base. Arrange the bulgogi, carrot, spinach, beansprouts, mushrooms in colourful piles around the bowl. Top with the fried egg. Drizzle gochujang sauce over the egg. Scatter sesame seeds, sliced spring onion, sheets of nori. Stir vigorously to mix at the table.

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