Korean Bibimbap with Bulgogi Beef 韓式拌飯（牛肉

A vibrant Korean mixed rice bowl topped with marinated bulgogi beef, sautéed vegetables, a fried egg, and spicy gochujang sauce. Each component is arranged separately and mixed together before eating.

Nutrition (per serving)

Ingredients

• 400g beef sirloin
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 3 cloves garlic
• 1 tbsp brown sugar
• 2 cups cooked short-grain rice
• 150g fresh spinach
• 100g shiitake mushrooms
• 1 medium carrot
• 1 medium zucchini
• 100g soybean sprouts
• 2 large eggs
• 4 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 1 tsp salt
• 1 tsp vegetable oil

Steps

1. Thinly slice beef against the grain.
2. Mix soy sauce, sesame oil, minced garlic, and brown sugar in a bowl.
3. Marinate beef in the mixture for 15 minutes.
4. Heat a skillet over high heat and cook marinated beef until browned, about 5 minutes. Set aside.
5. Blanch spinach in boiling water for 2 minutes, drain, season with salt and sesame oil.
6. Sauté sliced mushrooms in a pan until golden, about 4 minutes.
7. Sauté grated carrot in a separate pan for 2 minutes.
8. Sauté zucchini slices until tender, about 3 minutes.
9. Blanch soybean sprouts for 2 minutes, drain, and season with salt and sesame oil.
10. Divide cooked rice between two bowls.
11. Fry eggs sunny-side up in a skillet, cooking until whites set but yolk remains runny, about 3 minutes.
12. Arrange beef and all vegetables in sections on top of rice.
13. Place one fried egg in the center of each bowl.
14. Mix gochujang with rice vinegar in a small bowl for sauce.
15. Drizzle sauce over bibimbap, sprinkle with sesame seeds, and serve immediately.

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