Summary:
Bibimbap is a Korean beef bowl with rice, marinated beef, an assortment of vegetables like mushrooms and zucchini, and sunny side up eggs. Everything is tossed in a deliciously spicy-sweet gochujang sauce.
INGREDIENTS
- 1 cup
uncooked white rice (Note 1) - 10 ounces mushrooms, sliced
- 5 ounces carrots, thinly sliced (Note 2)
- 1 zucchini, sliced
- 3 large eggs
- 3 tablespoons
gochujang sauce (Note 3) - 3/4 teaspoon
black sesame seeds
Steak Marinade:
- 3/4 pound flank steak, thinly sliced (Note 4)
- 2 tablespoons
soy sauce - 1 tablespoon
corn starch
INSTRUCTIONS
- Marinate Beef: Rub corn starch onto sliced flank steak in bowl. Drizzle soy sauce over steak. Let sit in refrigerator for at least 30 minutes.
- Cook Rice: Cook rice according to package instructions. Distribute cooked rice among three serving bowls.
- Cook Vegetables: Heat nonstick pan over medium heat until hot, a few minutes. Cook each vegetable topping in turn, until tender, about 8 minutes for carrots, 5 minutes for mushrooms, and 5 minutes for zucchini. Once cooked, distribute among serving bowls.
- Cook Proteins: Sear steak on pan until no longer pink, about 3 minutes, then transfer to serving bowls. Fry eggs on one side until whites are firm but yolks are still liquid, then transfer to serving bowls.
- Serve: Drizzle gochujang over serving bowls. Sprinkle with black sesame seeds. Serve (Note 5).
NUTRITION
Makes 3 Servings |
Amount Per Serving: |
Calories 600 (19% from fat) | Â |
Total Fat 12g | 19% |
   Saturated Fat 4g | 19% |
Cholesterol 274mg | 91% |
Sodium 1120mg | 47% |
Net Carb 67.5g | Â |
Total Carb 72.5g | 24% |
   Dietary Fiber 5g | 20% |
   Sugars 11.5g |  |
Protein 51g | Â |
I’ve meal prepped this 3 times now, working on a 4th! I love this recipe and wish I could post a picture!
Thank you for taking the time to share these delicious foods! My husband lived in Korea and is always looking for places to eat. I love that I can make it for him. Thanks!
Just made this tonight – excellent results! I used Ssamjang which is a little more mild than Gochujang and it came out superbly well! Great recipe.
This is a wonderful recipe, Julia! Love your photos! 🙂
How can you drizzle Gochujang, it’s not in a liquid state?
I use gochujang sauce, which is liquid, not gochujang paste. You can thin it out into a sauce by whisking together the paste, vinegar, sesame oil, and maple syrup.