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Korean Beef Bibimbap Recipe
Maya Kitchenette

Korean Beef Bibimbap Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups white or brown rice
  • 2 tbsp sesame seeds
  • 4 sunny side up
  • 1 cup Kimchi
For the beef
  • 300 g beef slices or minced beef mince I used sukiyaki
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – I used brown sugar
  • 3 cloves of garlic chopped
  • 1/2 tsp black pepper
For the bibimbap sauce
  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar – I used brown sugar
  • 1 Tbsp water
  • 1 tsp vinegar
  • 1 tsp minced garlic
  • For the vegetables
  • 2 carrots cut into matchsticks
  • 1 zucchini cut into matchsticks or sliced
  • 200 g shittake sliced
  • 1 cup bean sprouts
  • 2 cups fresh baby spinach
  • 5 cloves of garlic chopped
  • 3 tsp sesame oil
  • 3 tsp oil
  • 3 tbsp soy sauce
  • White pepper - optional

Method
 

For the beef
  1. Mix all the ingredients and marinate for at least 30 mins. Place some cooking oil into a wok and cook the meat on medium high to high heat.
  2. It takes about 5-7 mins to thoroughly cook it.
For the bibimbap sauce
  1. Mix the Bibimbap sauce ingredients in a bowl and set aside
For the vegetables
  1. In a pan, place 1/2 tsp of oil and saute 1 clove of chopped garlic. Add mushrooms and season with some soy sauce and 1/2 tsp of sesame oil. You can season with some pepper if prefer. Set this aside in a bowl.
  2. Repeat and continue cooking all the vegetables this way individually in the same pan, setting aside in a bowl each time. Veggies should be crisp but cooked.
To serve
  1. Add 1/2 cup rice to each bowl. Add the meat, assorted vegetables, kimchi and top with a sunny side up.
  2. Drizzle sauce and sprinkle some sesame seeds.
  3. Mix and enjoy!