Bibimbap: A Flavorful And Colorful Korean Rice Bowl Recipe

Posted on

Classic Beef Bibimbap Recipe

Ingredients:

Bibimbap
Bibimbap

1 lb beef (sirloin or ribeye), thinly sliced
1 cup cooked white rice
1 carrot, julienned
1 zucchini, julienned
1 cup bean sprouts
4 eggs
4 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp sesame oil
2 cloves garlic, minced
Sesame seeds and green onions for garnish

Steps:

Marinate the beef in soy sauce, sesame oil, and garlic for at least 30 minutes.
In a hot skillet, cook the beef until browned and cooked through. Set aside.
Sauté the carrots, zucchini, and bean sprouts separately until tender-crisp.
Cook the eggs sunny-side up or poached.
To assemble, place a serving of rice in a bowl, arrange the beef, vegetables, and egg on top. Serve with a dollop of gochujang and garnish with sesame seeds and green onions.

Vegetarian Bibimbap with Tofu Recipe

Ingredients:

1 block of firm tofu, sliced into cubes
1 cup cooked brown rice
1 cup spinach
1 bell pepper, julienned
1 cup shiitake mushrooms, sliced
4 eggs
4 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp sesame oil
2 cloves garlic, minced
Sesame seeds and green onions for garnish

Steps:

Marinate the tofu in soy sauce, sesame oil, and garlic for at least 30 minutes.
In a hot skillet, cook the tofu until browned and crispy. Set aside.
Sauté the spinach, bell pepper, and mushrooms until tender.
Cook the eggs sunny-side up or poached.
To assemble, place a serving of rice in a bowl, arrange the tofu, vegetables, and egg on top. Serve with a dollop of gochujang and garnish with sesame seeds and green onions.