Beef and Vegetable Bibimbap

A steaming bowl of pearly rice topped with a colorful array of crunchy vegetables and sautéed beef. The spicy red sauce brings a deep heat that coats every grain when mixed with the runny egg yolk.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 635
• Protein: 39 g
• Carbs: 75 g
• Fat: 20 g

Ingredients

• 300 g White rice ( cooked )
• 400 g Ground beef 5% fat ( sautéed )
• 2 piece Carrot ( julienned )
• 1 piece Zucchini ( julienned )
• 100 g shiitake mushroom ( sliced )
• 200 g Spinach ( blanched )
• 150 g bean sprouts ( blanched )
• 4 piece Egg ( fried )
• 3 tbsp gochujang ( for the sauce )
• 2 tbsp Sesame oil ( for seasoning )
• 2 tbsp soy sauce ( for the meat )
• 2 piece Garlic ( minced )
• 1 tsp White sugar ( for the marinade )
• 1 tsp Sesame seed optional ( for garnish )
• 100 g Fernbrake Gosari ( rehydrated and cut )

Instructions

1. Cooking the rice

   Rinse the white rice until the water runs clear. Steam it. The grain should remain whole, firm to the bite but sticky.

2. Vegetable preparation

   Cut the carrots and zucchini into fine julienne. Slice the shiitakes. Sauté each vegetable separately (carrots, zucchini, shiitakes, and gosari) with a drop of oil so they keep their crunch and bright color.

3. Blanching the sprouts

   Dip the bean sprouts and spinach for 30 seconds in boiling water. Cool immediately, squeeze to extract all the water, and season with a drop of sesame oil.

4. Searing the meat

   Sauté the ground beef over high heat with the minced garlic, soy sauce, and sugar. The meat should brown quickly without boiling in its juice.

5. Fried egg

   Fry the eggs. The white should be set, but the yolk must remain perfectly liquid and runny.

6. Assembly

   Place the rice at the bottom of the bowls. Arrange the vegetables and meat in sections on top. Place the egg in the center, sprinkle with sesame seeds, and serve with gochujang.

Chef's tips

• Do not mix everything in the pan; each vegetable must maintain its own identity.
• If you have a stone bowl, heat it up so the rice at the bottom becomes crispy.

Storage

Vegetables and meat can be kept for 2 days in the fridge separately. Cook the egg at the last minute.