Classic Korean Bibimbap

• •2 cup Korean short-grain white rice
• •2.5 cup water
• •0.5 lb beef sirloin or ribeye, thinly sliced
• •1 tablespoon soy sauce
• •0.5 teaspoon sugar
• •1 clove garlic, minced
• •0.5 teaspoon sesame oil
• •0.3 teaspoon black pepper
• •8 oz fresh spinach
• •0.5 teaspoon garlic, minced
• •1 teaspoon sesame oil
• •0.5 teaspoon toasted sesame seeds
• •0.3 teaspoon salt
• •8 oz soybean sprouts
• •0.5 teaspoon garlic, minced
• •1 teaspoon sesame oil
• •0.5 teaspoon toasted sesame seeds
• •0.3 teaspoon salt
• •1 large carrot, julienned
• •0.5 teaspoon garlic, minced
• •1 teaspoon sesame oil
• •0.3 teaspoon salt
• •1 medium Korean zucchini or regular zucchini, julienned
• •0.5 teaspoon garlic, minced
• •1 teaspoon sesame oil
• •0.3 teaspoon salt
• •6 large dried shiitake mushrooms
• •1 teaspoon soy sauce
• •0.5 teaspoon sugar
• •1 teaspoon sesame oil
• •4 large eggs
• •2 tablespoon cooking oil, for frying
• •4 tablespoon Gochujang (Korean chili paste)
• •2 tablespoon sesame oil
• •1 tablespoon sugar
• •1 teaspoon garlic, minced
• •2 tablespoon water or rice vinegar
• •1 teaspoon toasted sesame seeds
• •1 tablespoon toasted sesame seeds, for garnish
• •2 sheet Gim (roasted seaweed snack), cut into strips
• •1 tablespoon extra sesame oil, for serving

Instructions

1. 1

   Prepare the Rice: Rinse the short-grain rice thoroughly under cold water until the water runs clear. Soak the rice in 2.5 cups of water for 30 minutes. Cook the rice in a rice cooker or on the stovetop according to package directions until fluffy. Set aside.

2. 2

   Prepare the Shiitake Mushrooms: Rehydrate dried shiitake mushrooms by soaking them in warm water for at least 30 minutes (or until soft). Squeeze out excess water, remove stems, and thinly slice the caps. In a small bowl, toss the sliced mushrooms with 1 teaspoon soy sauce, 0.5 teaspoon sugar, and 1 teaspoon sesame oil. Stir-fry in a lightly oiled pan over medium heat for 3-4 minutes until tender. Set aside.

3. 3

   Prepare the Beef: In a bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 0.5 teaspoon sugar, 1 minced garlic clove, 0.5 teaspoon sesame oil, and 0.25 teaspoon black pepper. Marinate for at least 15 minutes. Heat a pan over medium-high heat with a touch of cooking oil. Stir-fry the beef until fully cooked and lightly browned, about 3-5 minutes. Set aside.

4. 4

   Prepare the Spinach Namul: Blanch the fresh spinach in boiling salted water for 30-60 seconds until vibrant green and slightly wilted. Immediately drain and rinse under cold water to stop cooking. Squeeze out excess water. In a bowl, mix the spinach with 0.5 teaspoon minced garlic, 1 teaspoon sesame oil, 0.5 teaspoon toasted sesame seeds, and 0.25 teaspoon salt. Set aside.

5. 5

   Prepare the Bean Sprout Namul: Boil the soybean sprouts in salted water for 5-7 minutes until tender-crisp. Drain well. In a bowl, mix the sprouts with 0.5 teaspoon minced garlic, 1 teaspoon sesame oil, 0.5 teaspoon toasted sesame seeds, and 0.25 teaspoon salt. Set aside.

6. 6

   Prepare the Carrot Namul: Heat a lightly oiled pan over medium heat. Add the julienned carrot and 0.5 teaspoon minced garlic. Stir-fry for 3-4 minutes until tender-crisp. Season with 1 teaspoon sesame oil and 0.25 teaspoon salt. Set aside.

7. 7

   Prepare the Zucchini Namul: Heat a lightly oiled pan over medium heat. Add the julienned zucchini and 0.5 teaspoon minced garlic. Stir-fry for 3-4 minutes until tender-crisp. Season with 1 teaspoon sesame oil and 0.25 teaspoon salt. Set aside.

8. 8

   Prepare the Gochujang Sauce: In a small bowl, whisk together 4 tablespoons Gochujang, 2 tablespoons sesame oil, 1 tablespoon sugar, 1 teaspoon minced garlic, 2 tablespoons water or rice vinegar, and 1 teaspoon toasted sesame seeds until smooth.

9. 9

   Fry the Eggs: Heat 2 tablespoons of cooking oil in a non-stick pan over medium heat. Crack each egg into the pan and fry sunny-side up until the whites are set and the yolks are still runny, about 2-3 minutes per egg. Season lightly with salt and pepper.

10. 10

    Assemble the Bibimbap: For each serving, spoon a generous amount of cooked rice into a large bowl (traditionally a hot stone dolsot if available). Artfully arrange small portions of each prepared vegetable (spinach, bean sprouts, carrots, zucchini, shiitake mushrooms) and the cooked beef around the rice. Place a fried egg on top in the center. Drizzle with 1 tablespoon of extra sesame oil and sprinkle with toasted sesame seeds and gim strips. Serve immediately with a dollop of Gochujang sauce on the side, allowing each diner to mix everything together before eating.

Chef's Tips

• 💡To save time, prepare all vegetables (wash, chop, julienne) before you start cooking any of the components.
• 💡Do not overcook the vegetables for the namul; they should retain a slight crispness and vibrant color.
• 💡Adjust the spiciness and sweetness of the Gochujang sauce to your preference. For less spice, use less Gochujang or add more sugar.
• 💡For 'Dolsot Bibimbap', use a preheated hot stone pot. Drizzle the bottom with sesame oil before adding the rice and ingredients, then cook over medium heat for 5-10 minutes to create a crispy rice crust (nurungji).
• 💡Feel free to customize the vegetables based on seasonal availability or personal preference. Common additions include bellflower root (doraji) or fernbrake (gosari).