Bibimbap is a Korean Rice Bowl with lots of assorted vegetables, marinated beef, a fried egg and an incredible spicy Bibimbap sauce. I put my spin on this recipe, to make it easier and quicker to make, so that it's perfect for any night of the week.
Preheat your oven to 450°F. Line a baking sheet with parchment paper.
Combine all the bibimbap sauce ingredients together in a medium sized bowl and set aside.
Add all the beef ingredients to a bowl and toss everything until well combined. Refrigerate until ready to cook.
Add the zucchini, carrots, bell pepper and mushrooms to the prepared baking sheet, season with 1 teaspoon of salt, 2 teaspoons minced garlic and 4 teaspoons (1 tablespoon) sesame oil. Toss everything together then transfer the baking sheet to the oven and roast for 15 minutes until vegetables are tender.
Heat 1 teaspoon of sesame oil in a clean skillet over medium-high heat. Add spinach to the skillet and saute for about 1 minute until spinach starts to wilt. Add ¼ teaspoon salt and ½ teaspoon minced garlic. Stir everything together, then transfer to a large platter.
Blanche the bean sprouts in boiling water for 5 minutes, then drain under cold water. Place them in a bowl and toss together with a teaspoon of sesame oil ¼ teaspoon salt and ½ teaspoon minced garlic. Transfer to the large platter.
Heat 2 teaspoons of sesame oil to a large skillet over high heat. Add the beef to the skillet and cook for 3 to 4 minutes until the beef start to char a bit.
Fry eggs in a skillet to your liking, preferably with runny yolks.
Place hot rice in bowls then top with vegetables, meat and finally egg.
Sprinkle with sesame seeds and drizzle some extra sesame oil. Serve with Bibimbap sauce.
Other vegetables you can use are cucumbers, red cabbage, nori or lettuce leaves.
Typically, bibimbap is made with short grain rice, white or brown, however, use any rice you have on hand. To make it easier, cook it in a rice cooker following package instructions.
Bibimbap is usually served in stone bowls (dolsot) that you can place on a burner after you assemble your bowls and cook until you get a nice golden crust of rice at the bottom.
If using a stone bowl, lightly coat the bottom with some oil before assembling the other ingredients and cooking over medium-high heat.
You can easily turn this into a vegetarian or vegan dish by skipping the meat and egg. Instead of the meat you can use tofu for additional protein.
I recommend storing leftover ingredients individually in airtight containers, rather than assembling bowls, in the refrigerator for up to 3 days.