Korean Bibimbap-Inspired Rice Bowl with Gochujang Sauce
25min
35min
6
556
Chef's Note
For the most authentic flavor, try to find genuine Korean gochujang paste rather than substitutes. The key to a great bibimbap is having all components prepared and ready before assembly, and serving the dish immediately while the rice is still warm and the egg yolk is runny. For meal prep, store components separately and assemble just before eating.
Tags
Ingredients
3 cups short-grain brown rice
6 cups water
1.5 pounds lean ground beef (90/10)
4 cloves garlic
1 tablespoon ginger
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
3 medium carrots
2 medium cucumber
10 ounces spinach
2 cups bean sprouts
8 ounces shiitake mushrooms
6 large eggs
1/4 cup gochujang (Korean chili paste)
2 tablespoons honey
2 tablespoons rice vinegar
3 tablespoons toasted sesame seeds
6 stalks green onions
3 tablespoons olive oil
1.5 teaspoons salt
1 teaspoon black pepper
Instructions
- 1
Rinse 3 cups of brown rice under cold water until the water runs clear. Add to a large pot with 6 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until tender.
- 2
While the rice cooks, prepare the vegetables: Julienne 3 medium carrots into thin strips, slice 2 medium cucumbers into thin half-moons, clean and slice 8 ounces of shiitake mushrooms, and chop 6 stalks of green onions.
- 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 5-6 minutes until browned and tender. Season with 1/4 teaspoon salt and set aside.
- 4
In the same skillet, heat another tablespoon of olive oil. Add 10 ounces of spinach and cook for 2-3 minutes until wilted. Season with 1/4 teaspoon salt and set aside.
- 5
Blanch 2 cups of bean sprouts in boiling water for 1 minute, then drain and rinse with cold water. Toss with 1/2 teaspoon sesame oil and a pinch of salt.
- 6
In a bowl, combine 1.5 pounds of ground beef with 3 minced garlic cloves, 2 teaspoons grated ginger, 2 tablespoons soy sauce, and 1/2 teaspoon black pepper. Mix well.
- 7
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef mixture and cook for 7-8 minutes, breaking it up with a spatula until browned and cooked through. Set aside.
- 8
For the gochujang sauce, whisk together 1/4 cup gochujang, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon grated ginger until smooth.
- 9
In a non-stick skillet, fry 6 eggs sunny-side up or over easy, keeping the yolks runny.
- 10
To assemble each bowl: Place about 1 cup of cooked rice in the bottom of each bowl. Arrange portions of beef, carrots, cucumber, spinach, bean sprouts, and mushrooms in separate sections on top of the rice.
- 11
Top each bowl with a fried egg and drizzle with the gochujang sauce. Sprinkle with chopped green onions and 1/2 tablespoon toasted sesame seeds per bowl.
- 12
Serve immediately, instructing diners to mix everything together before eating for the authentic bibimbap experience.
Nutrition Information (per serving)
556
40g
56g
19g
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