Ingredients:
- 1 cup short-grain white rice
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cucumber, julienned
- 1 cup spinach, blanched and chopped
- 1 cup bean sprouts
- 1/2 cup kimchi
- 4 fried eggs
- Gochujang (Korean chili paste)
- Sesame seeds
Instructions:
- Cook the rice according to package directions.
- In a bowl, marinate the beef in soy sauce, sesame oil, sugar, and pepper for at least 30 minutes.
- Heat the vegetable oil in a skillet over medium-high heat. Add the beef and cook until browned.
- Add the carrot, zucchini, and cucumber to the skillet and cook until tender-crisp.
- Add the spinach and bean sprouts to the skillet and cook until wilted.
- To assemble the bibimbap, place a scoop of rice in a bowl. Top with the beef, vegetables, kimchi, and a fried egg.
- Add a dollop of gochujang and sprinkle with sesame seeds.
- Serve immediately.
Tips:
- You can use other vegetables, such as mushrooms, bell peppers, or onions.
- You can also add other proteins, such as chicken, tofu, or seafood.
- If you don’t have gochujang, you can substitute sriracha or another chili paste.
- For a vegetarian option, you can omit the beef and add more vegetables.
Garnish:
- Sesame seeds
- Chopped green onions
- Kimchi
Enjoy!
