Entree: South Korea – Gyeongsang – 경상도 비빔밥 ➤ Gyeongsangdo Bibimbap (Gyeongsang province style mixed rice bowl with seasoned vegetables, sliced beef, fried egg, and chili paste)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 15 min

Total 1 hr

Ingredients

- 3 cups (540 g) cooked short‑grain rice
- 8 oz (225 g) beef sirloin, thinly sliced
- 4 large eggs
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) sesame oil, divided
- 2 tbsp (30 ml) soy sauce, plus 2 tbsp (30 ml) for beef marinade
- 1 tbsp (15 ml) mirin or rice wine (optional)
- 1 tsp (4 g) sugar
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) gochujang (Korean chili paste)
- 1 tbsp (15 ml) rice vinegar or 1 tsp (5 ml) lemon juice
- 1 tbsp (15 ml) toasted sesame seeds
- 2 scallions, green parts thinly sliced (about 1 oz / 30 g)
- 1 cup (150 g) blanched spinach, squeezed and seasoned with 1/2 tsp (2.5 ml) sesame oil and pinch salt
- 1 cup (140 g) blanched mung bean sprouts, seasoned with 1/2 tsp (2.5 ml) sesame oil and pinch salt
- 1 medium carrot, about 5 oz (140 g), julienned and quickly sautéed
- 1 small zucchini, about 6 oz (170 g), julienned and quickly sautéed
- 4 shiitake mushrooms, stems removed, sliced (about 4 oz / 115 g), sautéed in soy and sesame oil
- 1 tbsp (15 ml) neutral oil for frying egg
- Salt to taste

Instructions

1. Prepare rice and vegetables: keep 3 cups (540 g) cooked rice warm. Blanch spinach and bean sprouts, squeeze excess water and season each with 1/2 tsp (2.5 ml) sesame oil and a pinch of salt. Sauté julienned carrot, zucchini, and sliced shiitake separately in 1 tsp (5 ml) oil each until tender; season lightly with salt and a few drops of soy sauce.
2. Marinate and cook beef: combine 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 1 tsp (4 g) sugar, 2 cloves (6 g) minced garlic, and 1/2 tsp (1 g) black pepper; toss with 8 oz (225 g) sliced beef and let sit 10–15 minutes. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium‑high heat and stir‑fry beef until just cooked, about 2–3 minutes. Set aside.
3. Make bibimbap sauce: in a small bowl combine 3 tbsp (45 ml) gochujang, 1 tbsp (15 ml) sesame oil, 1 tbsp (15 ml) rice vinegar, 1 tsp (5 ml) soy sauce, and remaining minced garlic; adjust sugar or vinegar to taste.
4. Fry eggs: in a small nonstick pan heat 1 tbsp (15 ml) neutral oil and fry 4 large eggs sunny‑side up or to desired doneness.
5. Assemble bowls: divide warm rice among 4 bowls. Arrange portions of spinach, bean sprouts, carrot, zucchini, shiitake, and cooked beef in sections on top of the rice. Place a fried egg in the center of each bowl, drizzle with bibimbap sauce, sprinkle with 1 tbsp (15 ml) toasted sesame seeds and sliced scallions, and serve with extra gochujang on the side.
6. To eat: mix thoroughly so the rice is coated with sauce and sesame oil, then enjoy immediately.