Ingredients with Measurements:
- 1 cup uncooked short-grain rice
- 1 pound beef sirloin, sliced into thin strips
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup bean sprouts
- 4 cups spinach
- 4 eggs
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Rice cooker or pot with lid
- Mixing bowl
Step-by-step instructions:
1. Cook the rice according to the package instructions.
2. In a mixing bowl, combine the beef strips, vegetable oil, sesame oil, gochujang, soy sauce, honey, garlic, and ginger. Mix well and let it marinate for at least 30 minutes.
3. Heat a large skillet or wok over high heat. Add the marinated beef and stir-fry for 3-4 minutes or until cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the julienned carrot and zucchini. Stir-fry for 2-3 minutes or until slightly softened. Remove from the skillet and set aside.
5. In the same skillet, add the bean sprouts and spinach. Stir-fry for 1-2 minutes or until wilted. Remove from the skillet and set aside.
6. In the same skillet, fry the eggs sunny-side up or over-easy.
7. To assemble the bibimbap, divide the cooked rice among four bowls. Top each bowl with the cooked beef, carrots, zucchini, bean sprouts, spinach, and fried egg.
8. Serve hot with extra gochujang on the side.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Total fat: 16g
Saturated fat: 4g
Cholesterol: 230mg
Sodium: 680mg
Total carbohydrate: 66g
Dietary fiber: 4g
Total sugars: 11g
Protein: 36g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken, pork, or tofu.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Bean sprouts can be substituted with shredded lettuce or cabbage.
Variations:
- Vegetarian bibimbap: omit the beef and add more vegetables such as mushrooms, bell peppers, and onions.
- Seafood bibimbap: add cooked shrimp, squid, or crab meat on top of the rice.
Tips and tricks:
- Make sure to marinate the beef for at least 30 minutes to allow the flavors to penetrate.
- Use a non-stick skillet or wok to prevent the ingredients from sticking.
- Serve with extra gochujang on the side for those who want it spicier.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the bibimbap in colorful bowls and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Kimchi, pickled vegetables, and Korean-style fried chicken
Suggested side dishes:
Miso soup and steamed edamame
Troubleshooting advice:
- If the beef is tough, it may not have been sliced thinly enough or cooked for long enough.
- If the vegetables are too crunchy, they may not have been cooked for long enough.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Wash all vegetables thoroughly before using.
Food history:
Bibimbap is a popular Korean dish that originated in Jeonju, a city in the southwestern part of the country. It is traditionally served as a bowl of rice topped with various vegetables, meat, and a fried egg.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean