Korean Beef Bibimbap

Yield

3

Ingredients

• 8 oz beef tenderloin, thinly sliced
• ¼ green apple, grated
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• 1 carrot, julienned
• 1 zucchini, julienned
• 1 bunch spinach
• 8 dried shiitake mushrooms
• 2 cups bean sprouts
• 2 teaspoons minced garlic, divided
• 8 teaspoons olive oil, divided
• ½ teaspoon salt
• 1½ teaspoons soy sauce
• ¼ teaspoon fish sauce
• ¼ teaspoon granulated sugar
• 1 tablespoon sesame oil, for vegetables
• 3 tablespoons gochujang
• 3 tablespoons rice vinegar
• 1 teaspoon soy sauce, for sauce
• 3 teaspoons granulated sugar, for sauce
• 1 garlic clove, grated
• 1 teaspoon sesame oil, for sauce
• 3 cups cooked white rice, warm
• 3 large eggs
• Sesame seeds, for serving

Method

1. Mix the apple, 3 minced garlic cloves, 1 tablespoon soy sauce, brown sugar, and 2 teaspoons sesame oil. Add beef; refrigerate for 30 minutes.
2. Soak mushrooms in hot water for 30 minutes. Drain and slice. Sprinkle carrot and zucchini with ¼ teaspoon salt each; rest 20 minutes, then drain.
3. Mix gochujang, vinegar, sauce soy sauce, sauce sugar, grated garlic, and 1 teaspoon sesame oil.
4. Heat 2 teaspoons olive oil in a 12-inch skillet. Cook beef over high heat for 3–4 minutes until browned and cooked through. Remove.
5. Add 2 teaspoons olive oil. Cook mushrooms with ½ teaspoon minced garlic, 1½ teaspoons soy sauce, and ¼ teaspoon sugar for 3 minutes. Remove.
6. Using 2 teaspoons olive oil for each, sauté carrot for 5 minutes and zucchini for 4 minutes. Remove separately.
7. Wilt spinach in the skillet with ½ teaspoon minced garlic and a little vegetable sesame oil. Drain.
8. Boil bean sprouts in a 3-quart saucepan for 5 minutes. Drain and toss with remaining minced garlic, fish sauce, and vegetable sesame oil.
9. Fry the eggs in the skillet to your preferred doneness.
10. Divide rice among three bowls. Arrange beef and vegetables in sections. Top each with an egg, sesame seeds, and gochujang sauce.

Kitchen notes

Keep the vegetables separate when assembling each bowl for the classic colorful bibimbap presentation. Mix everything together just before eating.