Authentic Korean Bibimbap with Marinated Beef

Name: Authentic Korean Bibimbap with Marinated Beef
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 250 g beef tenderloin or thick steak; 4 cup cooked white rice; 4 eggs; 2 carrots; 2 zucchini; 1 bunch spinach; 8 dried shiitake mushrooms; 4 cup bean sprouts; 4 tbsp gochujang paste; 2 tbsp mirin; 2 tbsp rice vinegar; 1 tbsp soy sauce; 1 tbsp honey; 2 tsp sesame oil; 8 tsp vegetable oil; 3 clove garlic, minced; 1 tsp minced ginger; 1/4 green apple; 2 tsp sesame seeds; 1/4 tsp white sugar; 1/2 tsp salt; 1/4 tsp fish sauce

A vibrant and nutritious Korean rice bowl topped with a colorful array of seasoned sautéed vegetables, savory marinated beef, and a signature spicy gochujang sauce. This classic comfort food is as beautiful to look at as it is delicious to eat.

Servings4 Portions

Prep Time40 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

beef tenderloin or thick steak
250 g
cooked white rice
4 cup
eggs
4
carrots
2
zucchini
2
spinach
1 bunch
dried shiitake mushrooms
8
bean sprouts
4 cup
gochujang paste
4 tbsp
mirin
2 tbsp
rice vinegar
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sesame oil
2 tsp
vegetable oil
8 tsp
garlic, minced
3 clove
minced ginger
1 tsp
green apple
0.3
sesame seeds
2 tsp
white sugar
0.3 tsp
salt
0.5 tsp
fish sauce
0.3 tsp

Step-by-Step Instructions

Prepare the Bibimbap sauce by combining the gochujang paste, mirin, rice vinegar, and sugar in a small bowl. Whisk until the sugar is completely dissolved and the sauce is smooth.

Prepare the beef marinade by mixing the grated green apple, minced garlic, ginger, soy sauce, honey, and sesame oil. Thinly slice the beef and toss it in the marinade. Let it rest for at least 30 minutes, or overnight for deeper flavor.

Soak the dried shiitake mushrooms in boiling water for 30 minutes until fully rehydrated. Drain well, squeeze out any excess water, and slice them into thin strips.

Optional: Place julienned carrots and zucchini in separate bowls. Sprinkle each with 1/4 tsp salt and let sit for 20 minutes. Drain the excess liquid to ensure they stay crisp when sautéed.