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Korean Bibimbap (Sizzling Mixed Rice Bowl with Sautéed Vegetables, Beef, and Egg)
The ultimate Korean rainbow bowl: steamed rice crowned with artfully arranged mounds of seasoned sautéed vegetables, tender marinated beef, a sunny egg, and sweet-spicy sauce.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
4servings
- Cooked short-grain white rice600 g
- Lean beef sirloin, cut into thin strips300 g
- Fresh spinach, blanched and squeezed dry200 g
- Carrot, julienned into thin matchsticks150 g
- Zucchini, cut into matchsticks150 g
- Eggs for sunny-side-up frying4 piece
- Soy sauce2 tbsp
- Toasted sesame oil and sesame seeds2 tbsp
- Garlic cloves, minced2 clove
- Salt1 tsp
Preparation Steps
1
Marinate beef strips with 1 tbsp soy sauce, 1 tsp sesame oil, and garlic for 15 minutes.
15 min timer
2
Separately sauté carrot and zucchini in skillet for 2 minutes each until tender-crisp. Season blanched spinach with sesame oil and salt.
6 min timer
3
Sear marinated beef over high heat for 3-4 minutes until nicely browned.
4 min timer
4
Fry eggs sunny-side up until whites are set and yolks remain runny.
3 min timer
5
Divide warm rice into bowls. Arrange vegetables and beef around circumference, place egg in center, sprinkle sesame, and serve.
2 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
