Entree: South Korea – Jeolla – 전주비빔밥 ➤ Jeonju bibimbap (Jeonju-style mixed rice bowl topped with seasoned vegetables, marinated beef, spicy gochujang, and a fried egg)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Total 1 hr

Ingredients

- 2 cups (390 g) short-grain rice, uncooked
- 8 oz (225 g) thinly sliced beef (bulgogi-style)
- 4 large eggs, approx. 200 g total
- 1 medium zucchini, julienned, about 8 oz (225 g)
- 1 medium carrot, julienned, about 6 oz (170 g)
- 4 oz (115 g) shiitake mushrooms, stems removed and sliced
- 6 oz (170 g) bean sprouts, rinsed
- 4 oz (115 g) fresh spinach, blanched and squeezed
- 2 scallions, thinly sliced, about 1 oz (30 g)
- 2 tbsp (30 ml) soy sauce for beef marinade
- 1 tbsp (15 ml) sesame oil for beef marinade
- 1 tsp (5 g) sugar for beef marinade
- 1 clove (about 3 g) garlic, minced for beef marinade
- 2 tbsp (30 ml) vegetable oil for frying vegetables
- 3 tbsp (60 g) gochujang (Korean chili paste)
- 1 tbsp (15 ml) sesame oil for gochujang sauce
- 1 tbsp (15 g) sugar for gochujang sauce
- 1 tsp (5 ml) rice vinegar for gochujang sauce
- 1 tbsp (15 ml) soy sauce for gochujang sauce
- 1 tbsp (15 ml) sesame oil for finishing bowls
- 1 tbsp (15 g) toasted sesame seeds
- 1 sheet (approx. 3 g) toasted gim (dried seaweed), shredded (optional)
- Salt to taste

Instructions

1. Rinse rice until water runs clear and cook with the appropriate water ratio for short-grain rice. Keep warm.
2. Marinate the sliced beef with 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 1 tsp (5 g) sugar, and 1 minced garlic clove for 15–30 minutes.
3. While rice cooks, blanch spinach in boiling water for 30 seconds, drain, squeeze out excess water, and season with a pinch of salt and a few drops of sesame oil; set aside.
4. Blanch bean sprouts for 1 minute, drain well, and season lightly with salt and a drizzle of sesame oil; set aside.
5. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat; sauté julienned zucchini until tender and lightly browned, season with salt, then remove and keep separate.
6. In the same skillet add another 1 tbsp (15 ml) vegetable oil and sauté carrots until just tender; remove and keep separate. Sauté sliced shiitake mushrooms until browned; season lightly with soy sauce and remove.
7. In a hot pan, quickly stir-fry marinated beef in a single layer until just cooked through and caramelized, about 1–2 minutes per side depending on thickness; remove.
8. Whisk gochujang sauce: combine 3 tbsp (60 g) gochujang, 1 tbsp (15 ml) sesame oil, 1 tbsp (15 g) sugar, 1 tsp (5 ml) rice vinegar, and 1 tbsp (15 ml) soy sauce to a smooth paste; adjust sweetness or heat to taste.
9. Fry eggs sunny-side up or to desired doneness in a little oil.
10. To assemble, divide warm rice among 4 bowls. Arrange vegetables and beef in sections on top of the rice. Place a fried egg in the center, drizzle 1 tsp of sesame oil per bowl, and add 1–2 tbsp of gochujang sauce per serving (or serve sauce on the side).
11. Garnish with toasted sesame seeds and shredded gim. Mix thoroughly before eating.