Ground Beef Bibimbap (Korean Mixed Rice Bowl)

Method10 steps · about 55 min

1. 1

   Step 1: Combine all sauce ingredients in a small bowl and mix until smooth. Set aside.

   Uses 4 tbsp (60 g) Korean chili paste (gochujang) · 1 tbsp (15 ml) Korean plum extract (maeshil cheong) (optional) · 2 tbsp (30 ml) corn syrup (or 1 tbsp sugar) · 1 tbsp (15 ml) sesame oil · 1 tbsp (9 g) toasted sesame seeds

2. 2

   Step 2: Soybean Sprouts: Blanch the sprouts in boiling water for 5 minutes, then drain. Season with 1 teaspoon minced garlic, 2 teaspoons soup soy sauce, a pinch of salt, 1 teaspoon sesame oil, 2 teaspoons sesame seeds, and 2 tablespoons chopped green onions. Toss well.

   Uses 1 lb (450 g) soybean sprouts · 1 tsp minced garlic · 2 tsp soup soy sauce · a pinch of salt · 1 tsp sesame oil · 2 tsp toasted sesame seeds · 2 tbsp chopped green onion

3. 3

   Step 3: Radish: Heat 1 tablespoon oil in a skillet over medium heat. Add 2 teaspoons garlic and cook for 30 seconds. Add the radish and a couple pinches of salt; toss well. Cover and cook until tender, about 2 minutes. Finish with 2 teaspoons sesame oil.

   Uses 1 lb (450 g) Korean radish (sliced into very thin matchsticks) · 1 tbsp cooking oil · 2 tsp minced garlic · a couple pinches salt · 2 tsp sesame oil

4. 4

   Step 4: Zucchini (2): Heat 1 tablespoon oil over medium heat. Add 2 teaspoons garlic, zucchini, and a pinch of salt. Stir-fry 1–2 minutes until soft. Add 2 teaspoons sesame oil and 1 teaspoon sesame seeds; toss to coat.

   Uses 2 small zucchini (sliced) · 1 tbsp cooking oil · 2 tsp minced garlic · a pinch of salt · 2 tsp sesame oil · 1 tsp toasted sesame seeds

5. 5

   Step 5: Watercress: Heat 1 tablespoon oil over medium heat. Add 2 teaspoons garlic and the watercress. Stir-fry 1 minute. Add 2 teaspoons soup soy sauce and cook until wilted.

   Uses 1 bunch (about 100 g) watercress (sliced) · 1 tbsp cooking oil · 2 tsp minced garlic · 2 tsp soup soy sauce

6. 6

   Step 6: Mushrooms: Heat 1 tablespoon oil over medium heat. Add 2 teaspoons garlic and the mushrooms; stir-fry 1 minute. Add 2 teaspoons soup soy sauce and cook until soft. Finish with 1 teaspoon sesame seeds.

   Uses 6 oz (170 g) shiitake mushroom (thinly sliced) · 1 tbsp cooking oil · 2 tsp minced garlic · 2 tsp soup soy sauce · 1 tsp toasted sesame seeds

7. 7

   Step 7: Carrots (2): Heat 1 tablespoon oil over medium heat. Add carrots and a pinch of salt; stir 30 seconds. Add 2 tablespoons water, cover immediately, and steam 1–2 minutes until tender. Finish with 1 teaspoon sesame seeds.

   steam carrots · 2 minUses 2 carrots (sliced into thin matchsticks (about 150 g — see note)) · 1 tbsp cooking oil · a pinch of salt · 2 tbsp water · 1 tsp toasted sesame seeds

8. 8

   Step 8: Have the 1 lb (450 g) cooked, seasoned ground-beef bulgogi ready. Fry the eggs (6) sunny-side up or over-easy.

   Uses 6 egg · 1 lb (450 g) ground beef bulgogi (see not below for vegetarian or vegan option) · additional oil for frying eggs, if needed

9. 9

   Step 9: Add warm rice to each bowl. Arrange the vegetables around the top, alternating colors for a pretty presentation. Spoon the ground beef into the center and place an egg (6) on top.

   Uses 6 cup (900 g) freshly cooked white rice · 6 egg · 1 lb (450 g) ground beef bulgogi (see not below for vegetarian or vegan option) · prepared seasoned soybean sprouts · prepared radish · prepared zucchini · prepared watercress · prepared mushrooms

10. 10

    Step 10: Drizzle with about 2 tablespoons of bibimbap sauce, or serve the sauce on the side so each person can add their preferred amount.

    Uses about 2 tbsp prepared sauce per bowl, or to taste