Spicy and Satisfying Bibimbap
Bibimbap is such a flavorful meal that has a perfect mix of spice and texture. Despite the number of ingredients, this meal is not a complex as it might look. It is definitely one of those meals that looks as good as it tastes. The gochujang sauce that is served with the Bibimbap can be used with many other dishes to create a sweet and spicy dipping sauce for all types of meats.
Servings 4 people
Equipment
- 1 Skillet
- 1 Medium Pot
Ingredients
- 4 tbsp gochujang
- 3 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp mirin
- 4 ounces round eye beef roast cut into thin slices
- 1 cup jasmine rice
- 1 cup carrots cut into matchsticks or use pre-packaged
- 1 cup shitake mushrooms thinly sliced
- 8 ounces baby spinach
- 1 cup bean sprouts
- 4 tbsp vegetable oil
- 4 large eggs
- 1 tbsp sesame seeds
- 1 pinch seasoned seaweed optional
- 1 tbsp butter
Instructions
- Combine 2 tablespoons of gochujang, 2 tablespoons sesame oil, and 1 tablespoon of honey with the soy sauce and mirin in a small bowl and whisk to combine to create the marinade for the beef.
- Coat the beef in a shallow dish with the marinade and let it marinade at room temperature for 30 minutes.
- Mix 2 tablespoons of gochujang, 1 tablespoon of sesame oil, and 1 tablespoon of honey to create the sauce for the Bibimbap.
- Once the beef has finished marinading, place the beef along with the marinade in a skillet heated to medium-high heat and sauté until the beef is cooked and the marinade has reduced, approximately 3 to 4 minutes. Set aside.
- Cook the jasmine rice per the package instructions, approximately 20 minutes.
- While the rice is cooking, add a tablespoon of vegetable oil and the carrots to a skillet heated to medium high heat and cook for 1 to 2 minutes or until they begin to soften. Remove and set aside.
- Add another tablespoon of vegetable oil and the mushrooms and cook for 1 to 2 minutes. Remove and set aside.
- Add another tablespoon of vegetable oil and the bean sprouts to the skillet and cook for 1 to 2 minutes. Remove and set aside.
- Add the last tablespoon of vegetable oil and the spinach and cook until the spinach is fully wilted, approximately 2 to 3 minutes. Remove and set aside.
- Add the butter to the skillet and, once melted, add the eggs and cook sunny-side up ensuring that the yolk is still runny but the whites are fully cooked.
- Place a scoop of the rice in the center of a plate and surround it with the beef and vegetables. Gently place the egg on top and sprinkle with the sesame seeds and seaweed, if using it.