Korea’s famous mixed rice bowl — sizzling beef bulgogi, jewel-bright vegetables, a fried egg and a spoonful of gochujang, all stirred together at the table. Every bite is a little different: sweet, spicy, crunchy and comforting all at once.
Ingredients
- 2 cups cooked short-grain rice
- 250g beef sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 garlic cloves, minced
- 1 carrot, julienned
- 1 courgette, julienned
- 100g spinach
- 100g mushrooms, sliced
- 2 eggs
- 2 tbsp gochujang
- 1 tsp toasted sesame seeds
Method
- Marinate the beef: mix the beef with soy sauce, sesame oil, sugar and half the garlic. Leave for 15 minutes.
- Cook the vegetables: sauté the carrot, courgette, mushrooms and spinach separately in a little oil until just tender, and season each lightly.
- Fry the beef: stir-fry the beef over high heat for 2–3 minutes until browned.
- Fry the eggs: cook the eggs sunny-side up, keeping the yolks runny.
- Assemble: fill bowls with rice, then arrange the beef and vegetables in neat piles on top.
- Serve: crown each bowl with a fried egg, sesame seeds and gochujang. Stir everything together before eating.
Recipe Card — Beef Bibimbap
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Serves: 2
Category: Main Dishes · Rice & Noodles
Course: Rice & Noodles
Cuisine: Korean