Easy Bulgogi Bibimbap
This Easy Bulgogi Bibimbap is a quick and flavorful Korean rice bowl, perfect for busy foodies who crave a harmonious blend of marinated beef, fresh vegetables, and a spicy-sweet gochujang sauce. Ready in under 30 minutes, it's a customizable and nutritious meal the whole family will enjoy.
Equipment
- Mixing bowl
- Skillet
- Saucepan
- Frying Pan
Ingredients
Bulgogi (Marinated Beef)
- 500 g thinly sliced beef (ribeye or sirloin)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1/2 pear grated
- 1/4 tsp black pepper
Bibimbap Sauce
- 2 tbsp gochujang Korean red chili paste
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp water
- 1 tsp vinegar apple cider or rice vinegar
- 1 tsp minced garlic
Vegetables
- 2 cups spinach
- 1 cup bean sprouts
- 1 carrot julienned
- 1 zucchini julienned
- 1 cup mushrooms sliced
- 1 cucumber thinly sliced
- 2 tsp sesame oil for sautéing vegetables
- salt to taste
Additional Components
- 4 cups cooked rice white or brown
- 4 eggs
- sesame seeds for garnish
- nori strips optional, for garnish
Instructions
- Marinate the Beef: Mix soy sauce, brown sugar, sesame oil, garlic, ginger, pear, and black pepper. Add beef and marinate for 15 minutes.
- Prepare Bibimbap Sauce: Stir gochujang, sesame oil, sugar, water, vinegar, and garlic until smooth. Set aside.
- Cook Vegetables: Blanch spinach and bean sprouts. Sauté carrot, zucchini, and mushrooms. Keep cucumber raw. Season all lightly with sesame oil and salt.
- Cook Bulgogi: Sauté marinated beef in a hot skillet for 5–7 minutes until caramelized.
- Fry Eggs: Fry eggs sunny-side up, keeping yolks runny.
- Assemble: Add rice to bowls. Top with vegetables, bulgogi, and egg. Drizzle sauce and garnish with sesame seeds and nori.
Notes
Tips: Prep vegetables and marinade ahead. For vegetarian, substitute tofu or mushrooms. Adjust gochujang for spice preference.