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Korean · Dinner

Korean beef and vegetable rice bowls (bibimbap)

Warm rice topped with separately seasoned beef, spinach, bean sprouts, carrot, zucchini, mushrooms, egg, and a gochujang-sesame sauce for mixing at the table.

About 1 hr 5 minTotal
About 1 hr 5 minActive
$$$Cost
ModerateDifficulty
Makes 4 servings
Korean bibimbap with rice, seasoned beef, bean sprouts, spinach, zucchini, carrots, mushrooms, fried egg, sesame, and gochujang sauce.

Equipment

  • Use another covered 12-inch oven-safe skillet or transfer before the oven finish.

Ingredients

1× recipe · Makes 4 servings

  • 1/2 pound lean ground beef
  • 3 tablespoons low-sodium soy sauce, divided
  • 2 teaspoons brown sugar
  • 3 garlic cloves, finely chopped, divided
  • 3 tablespoons toasted sesame oil, divided
  • 8 ounces soybean or mung bean sprouts
  • 5 ounces baby spinach
  • 1 medium zucchini, cut in thin matchsticks
  • 1 large carrot, cut in thin matchsticks
  • 4 ounces shiitake mushrooms, stems removed and caps sliced
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons neutral oil, divided
  • 4 large eggs
  • 1/4 cup gochujang
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame seeds
  • 4 cups hot cooked short-grain rice

Instructions

  1. Mix beef with 1 tablespoon soy sauce, brown sugar, one-third of the garlic, and 1 teaspoon sesame oil. Whisk gochujang, vinegar, honey, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 2 tablespoons water into a pourable sauce.

  2. Bring a saucepan of water to a boil. Cook sprouts 3 to 4 minutes until crisp-tender, lift out, and blanch spinach 30 seconds. Rinse both cool and squeeze spinach dry. Season each separately with a little of the remaining garlic, soy sauce, sesame oil, and salt.

  3. Heat 1 tablespoon neutral oil in a . Cook zucchini with a pinch of salt 2 minutes and transfer; repeat in the same pan with carrot for 2 minutes and mushrooms for 3 minutes, keeping each vegetable distinct on a platter.

  4. Add remaining neutral oil and cook beef over medium-high heat 4 to 6 minutes, breaking it into small pieces, until browned and 160°F; transfer. Fry eggs until whites are set and yolks reach the household's preferred doneness.

  5. Divide hot rice among bowls and arrange beef, sprouts, spinach, zucchini, carrot, and mushrooms in separate sections with an egg on top. Sprinkle sesame seeds over everything and serve gochujang sauce alongside; mix thoroughly just before eating, which is the action the name describes.

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