Korean Bibimbap with Beef and Vegetables

A Korean rice bowl topped with seasoned beef, sautéed vegetables, and a fried egg. Served with a spicy gochujang sauce, this colorful dish is a hearty and dairy-free one-bowl meal.

Ingredients

• 1 cup cooked white rice (warm)
• 4 oz lean beef (sirloin or ribeye), thinly sliced
• 1 tablespoon soy sauce (for beef marinade)
• 1 teaspoon sesame oil (for beef marinade)
• 1 clove garlic, minced
• 1 carrot, julienned
• 1 small zucchini, julienned
• 2 cups fresh spinach leaves
• 1 cup bean sprouts
• 2 teaspoons vegetable oil, divided
• 2 eggs
• 2 tablespoons gochujang (Korean chili paste)
• 1 teaspoon sugar
• 1 teaspoon water (to thin the sauce)
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions

1. PREP AHEAD
2. - Cook rice and keep warm.
3. - Slice beef thin; marinate with soy, sesame oil, garlic 10 min.
4. - Julienne carrot and zucchini.
5. - Rinse spinach and bean sprouts.
6. - Mix gochujang, sugar, water for sauce.
7. - Gather two skillets and seasonings.
8. COOKING STEPS
9. 1. Heat 1 tsp vegetable oil in large skillet over medium-high until shimmering. Add marinated beef; stir-fry until browned, 3–4 min. Transfer to plate.
10. 2. In same skillet add remaining oil. Stir-fry carrot and zucchini 2–3 min until tender-crisp. Add spinach and bean sprouts; cook 1 min until spinach wilts. Season lightly with salt; remove from heat.
11. 3. Fry eggs sunny-side-up in a second skillet until whites set and yolks still runny, about 3 min.
12. 4. Build bowls: spoon hot rice in center; arrange beef and vegetables in neat sections around edge.
13. 5. Top each bowl with a fried egg, drizzle 1–2 tsp gochujang sauce, and sprinkle sesame seeds.
14. 6. To eat, mix everything so rice is coated and flavors combine.
15. (Active time ≈ 20 min | Total ≈ 30 min)

Nutrition Facts