Korean
Bibimbap with Gochujang Beef
Ingredients
- 400 g (14 oz) flank steak, sliced thin
- 4 portions cooked short-grain rice, about 800 g (6 cups)
- 4 eggs
- 200 g (7 oz) spinach
- 2 carrots, cut into matchsticks
- 1 zucchini, cut into matchsticks
- 150 g (5 oz) shiitake or button mushrooms, sliced
- 100 g (1½ cups) bean sprouts
- 3 tbsp vegetable oil
- 2 tsp toasted sesame oil, plus more to serve
- Salt
Beef marinade
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 2 tsp sugar
- 2 cloves garlic, minced
- 1 tsp sesame oil
Sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 tbsp water
Steps
- Slice the beef against the grain, then mix with the marinade ingredients and marinate for 20 minutes.
- Stir together the sauce ingredients.
- Blanch the spinach for 30 seconds, squeeze dry, and dress with 1 tsp sesame oil and a pinch of salt. Blanch the bean sprouts 2 minutes and dress the same way.
- Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Cook the carrot, zucchini and mushrooms separately, each for 2 to 3 minutes with a pinch of salt, until just tender.
- Heat the same pan over high heat with 1 tbsp oil. Stir-fry the beef in a single layer for 2 to 3 minutes, until browned and caramelised at the edges.
- Fry the eggs in the last of the oil over medium heat for 2 to 3 minutes, until the whites are set but the yolks run.
- Divide the rice among bowls. Arrange the vegetables and beef in sections on top and crown with an egg.
- Serve with the sauce and sesame oil on the side. Mix everything together at the table.
Notes
- Crispy rice: press the rice into a hot oiled stone bowl or skillet for a golden crust.
- Make ahead: prep the vegetables and sauce up to 2 days ahead; serve at room temperature and cook the beef and eggs fresh.
- Vegetarian: skip the beef and add extra mushrooms.
- Shortcut: use leftover cold rice, which crisps better, with bagged matchstick carrots and pre-sliced mushrooms.
- Twist: add a handful of chopped kimchi sautéed in a little oil for a sour, funky kick.