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One bowl of beef bibimbap: white rice topped with neat separate sections of seared marinated beef, dark green seasoned spinach, bean sprouts, julienned carrot, zucchini and sliced… (AI-generated photo)

Takeout remakes · Korean

Beef Bibimbap

Rice, seasoned vegetables, beef and a runny egg.

35 min totalMakes 4 bowls
High-proteinMethod in Pro

Bibimbap is a bowl of small, separately seasoned parts that come together when you stir. Each vegetable gets a minute in the pan with a little sesame oil and garlic, so the work is mostly chopping. The gochujang sauce ties it all together.

Ingredients

For 4 bowls.

Rice

  • 3/4 cup short-grain rice
  • 1 cup water

Beef

  • 1 lb top round steak, thinly sliced
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 2 cloves garlic, grated
  • 1 teaspoon toasted sesame oil

Vegetables

  • 10 oz fresh spinach
  • 2 cups bean sprouts
  • 2 carrots, cut into matchsticks
  • 1 medium zucchini, cut into matchsticks
  • 4 oz shiitake mushrooms, sliced
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon canola oil

Eggs

  • 4 large eggs

Gochujang sauce

  • 2 tablespoons gochujang
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1 tablespoon water

Method

  1. Rinse the rice, then bring it to a boil with the water in a pot. Cover, turn the heat to low and cook 15 minutes. Leave it covered off the heat.

    Timer 15 min

  2. Toss the beef with the soy sauce, sugar, garlic and sesame oil. Stir the sauce ingredients together.

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Tips

  • Cook the vegetables in order of colour, lightest first, and you won't need to wash the pan.
  • Squeeze the blanched spinach hard; water dilutes the seasoning.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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