If you've dined at Korean restaurants, chances are good you've tried bibimbap, an irresistible meal-in-a-bowl of sizzling rice topped with marinated grilled meat, vegetables, and a salty-sweet sauce. While making your own simplified version at home still involves multiple pans (but no grill), the payoff is a totally delicious and worth-it cooking adventure. Be sure to have the thinly sliced beef and gochujang seasoning paste on hand before you start. For the fastest prep, continue through the recipe to cook the components simultaneously. The recipe is a Yummly original created by Olive Huang.
- 4 garlic cloves (divided)
- 1/3 cup applesauce
- 7 Tbsp. toasted sesame oil (divided)
- 4 Tbsp. soy sauce (divided)
- 2 tsp. granulated sugar
- 1 lb. beef (very thinly sliced; use boneless short ribs, ribeye, sirloin, or flank steak)
- 4 1/2 Tbsp. gochujang (Korean)
- 3 Tbsp. light brown sugar (packed; or use honey)
- 3 Tbsp. water (for sauce, plus more for cooking rice)
- 1 1/2 Tbsp. rice vinegar
- 1 1/2 cups white rice (medium-grain)
- 4 large carrots (about 3/4 lb.)
- 8 Tbsp. vegetable oil (divided)
- 2 Tbsp. mirin
- 1 tsp. salt
- 1 1/2 lb. baby spinach leaves
- 4 large eggs
- Mince 2 garlic cloves. In a large bowl, combine the garlic, applesauce, 1/4 cup sesame oil, 2 Tbsp. soy sauce, and the granulated sugar. Add the beef and use your hands to massage the marinade into beef. Let marinate for 30-60 minutes at room temperature, or up to 24 hours in the refrigerator.
- To make bibimbap sauce: Mince remaining 2 cloves garlic. In a medium mixing bowl, whisk together the garlic, gochujang, brown sugar, remaining 3 Tbsp. sesame oil, the 3 Tbsp. water, and rice vinegar. Cover and set aside in the refrigerator.
- Cook the rice with water according to package instructions. When done, set aside and keep warm.
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|Calories1120Calories from Fat590|
|% DAILY VALUE|
|Calories from Fat590|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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