Ingredients:

  • 1 cup (200g) short-grain white rice, rinsed well
  • 1 1/4 cups (300ml) water
  • 6 oz (170g) thinly sliced beef sirloin, marinated in 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp minced garlic, and a pinch of black pepper
  • 1 carrot, julienned (about 1/2 cup)
  • 1/2 cucumber, julienned (about 1/2 cup)
  • 4 oz (115g) spinach, washed
  • 4 oz (115g) shiitake mushrooms, sliced
  • 1/2 cup bean sprouts, blanched
  • 1 scallion, thinly sliced (for garnish)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp minced garlic
  • Salt and pepper to taste
  • 2 large eggs
  • 1 tbsp vegetable oil
  • 2-3 tbsp gochujang (Korean chili paste), to taste
  • 1 tsp rice vinegar
  • 1/2 tsp water (to thin, if needed)

Instructions:

  1. Cook rice according to package directions or rice cooker instructions. Keep warm.
  2. Marinate (if using beef) and cook until done. Set aside.
  3. Sauté or blanch each vegetable separately with a little sesame oil and appropriate seasoning (soy sauce, garlic, salt, etc.).
  4. Sauté mushrooms until softened.
  5. Sauté carrots and cucumbers.
  6. Blanch spinach and season.
  7. Blanch bean sprouts and season.
  8. Fry eggs to your desired doneness.
  9. Whisk together gochujang, sesame oil, rice vinegar, sugar, and water (if needed) until smooth. Adjust to taste.
  10. In a bowl, arrange the cooked rice. Artfully arrange the cooked vegetables and protein on top.
  11. Place a fried egg on top of the vegetables. Drizzle generously with gochujang sauce. Sprinkle with scallions.
  12. Encourage diners to mix everything together before eating for the full Bibimbap experience.