1
StepRinse and cook the rice and keep it covered and hot. Slice the beef as thinly as you can against the grain and marinate it in its soy sauce, sugar, sesame oil and one minced garlic clove while you deal with the vegetables.
Main Dishes
Bibimbap with Sesame Vegetables
A bowl of warm rice under separately seasoned namul — spinach, bean sprouts, carrot, courgette and shiitake — with quick marinated beef and a fried egg on top. The gochujang sauce goes on at the table and everything gets mixed together hard before the first bite.
55 min
Prep: 35 / Cook: 20
4
servings
Medium
Difficulty
4.6
8 Ratings
Ingredients
For the rice
- 360 g short-grain rice
For the vegetables
- 200 g spinach
- 200 g bean sprout
- 1 piece carrot
- 1 piece courgette
- 150 g shiitake mushroom
- 3 tbsp sesame oil
- 2 tbsp toasted sesame seed
- 3 cloves garlic
- 2 tbsp soy sauce
- 0 salt
For the beef
- 250 g beef sirloin
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
For the sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp rice vinegar
To serve
- 4 pieces egg
- 2 tbsp neutral oil
Preparation
7 Steps
2
StepBlanch the spinach for 30 seconds, refresh in cold water and squeeze it dry in your fist. Season with a teaspoon of sesame oil, a little minced garlic, a pinch of salt and some sesame seeds.
3
StepBlanch the bean sprouts for 2 minutes so they stay squeaky, drain and dress the same way with sesame oil, garlic, salt and seeds. Keep every vegetable in its own pile.
4
StepCut the carrot and courgette into fine matchsticks. Stir-fry the carrot in a little oil with a pinch of salt for 2 minutes until it bends but does not colour; do the courgette separately for 2 minutes. Slice the shiitake and fry over higher heat for 4 minutes with a tablespoon of soy sauce until browned at the edges.
5
StepWipe the pan, turn the heat to high and sear the beef in a single layer for 2 minutes, until the marinade caramelises and the edges char. Whisk the sauce ingredients with 2 tablespoons of water until pourable.
6
StepFry the eggs in the neutral oil over medium-high heat until the whites are crisp and lacy at the edges and the yolks are still runny.
7
StepDivide the hot rice between four bowls, arrange the namul, beef and egg on top in separate sections, and add the sauce. For a crisp bottom layer, press the rice into a heavy oiled cast-iron bowl or pan over medium heat and leave it undisturbed for 4 minutes before topping. Mix hard with a spoon before eating.
Chef's Tip
Season each vegetable on its own rather than tossing them all together; it takes ten extra minutes and it is the entire point of the dish. The namul keep three days in the fridge, so making a double batch turns the rest of the week into a five minute dinner.
Comments (4)
the gochujang sauce is good on almost everything. i keep a jar of it now
what pan do i need for the crispy rice bottom?
heavy cast iron, medium heat, a good film of sesame oil, then leave it completely alone for four minutes
prepped all the namul on sunday and ate variations of this three days running
seasoning each vegetable separately takes longer but you can taste every one of them