Easy Homemade Bibimbap Recipe
easy homemade bibimbap
serves 2
ingredients
- ½ lb rib eye beef, cut into thin 2-inch long strips
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp rice wine vinegar
- 2 tsp sugar
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 8 oz fresh baby spinach
- 1 tsp olive oil
- 1 tsp soy sauce
- ½ tsp sesame seeds
- ¼ cup Korean red chili pepper paste (gochujang)
- 3 tbsp honey
- 1 tbsp corn syrup
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
- 1 tsp olive oil
- 2 eggs
- Pickled vegetables, suggestions include radishes, carrots, cucumbers, zucchini, ginger
- 3 cups cooked, short grain rice
- Sesame seeds, for garnish
directions
- In a glass bowl, marinate beef with soy sauce, sesame oil, rice wine vinegar, sugar, ginger, and garlic for 30 minutes. Once marinated, heat a large skillet over high heat and cook for 3-4 minutes until just cooked. Set aside.
- In a separate skillet, sauté baby spinach in olive oil for 1 minute to wilt. When cool enough to handle, squeeze out any excess liquid. Toss in a bowl with soy sauce and sesame seeds.
- For the sauce, in a medium bowl whisk the gochujang, honey, corn syrup, sesame oil, rice wine vinegar, and soy sauce. Mix thoroughly and set aside.
- To cook the eggs, in a medium skillet, heat olive oil over medium-low heat and fry eggs until whites are firm and yellow is still runny about 3-4 minutes.
- To assemble, divide the rice between the 2 bowls. Arranging in sections, top with beef, pickled vegetables and spinach, drizzling sauce over top. Finish with the fried egg and sprinkle of sesame seeds.