Beef Bibimbap with Sesame Vegetables and Fried Egg

Steps

1. Step 1

   If you don't have cooked rice, start it now: 1 2/3 cups short-grain white rice with 2 cups water, covered, until tender, about 20 minutes. Keep it warm.

   20 min, hands-off

   • 5 cups cooked short-grain white rice
2. Step 2

   In a bowl, stir together the soy sauce, sesame oil, brown sugar, garlic and ginger. Add the ground beef and mix with your hands until evenly coated. Let it sit while you cook the vegetables.

   10 min

   • 1 lb ground beef
   • 2 tbsp soy sauce
   • 1 tbsp toasted sesame oil
   • 1 tbsp brown sugar
   • 3 cloves garlic
   • 1 tsp fresh ginger
3. Step 3

   In a small bowl, whisk the gochujang, sesame oil, rice vinegar, honey and water until smooth and pourable. Set aside.

   3 min

   • 3 tbsp gochujang (Korean chile paste)
   • 1 tbsp toasted sesame oil
   • 1 tbsp rice vinegar
   • 1 tbsp honey
   • 2 tbsp water
4. Step 4

   Bring a large pot of salted water to a boil. Blanch the vegetables one kind at a time, scooping each out into its own bowl: spinach 30 seconds, bean sprouts 2 minutes, carrot matchsticks 1 minute. Squeeze the spinach dry in your hands and roughly chop it.

   12 min

   • 10 oz fresh spinach
   • 8 oz mung bean sprouts
   • 2 medium carrots
   • salt
5. Step 5

   Season each bowl separately: toss the spinach with 1 tbsp sesame oil, the minced garlic and a pinch of salt; the bean sprouts with 1 tbsp sesame oil and a pinch of salt; the carrots with 1/2 tbsp sesame oil and a pinch of salt.

   5 min

   • 2 1/2 tbsp toasted sesame oil
   • 2 cloves garlic
   • salt
6. Step 6

   Heat the neutral oil in a skillet over medium-high. Cook the mushrooms, stirring now and then, until browned and no longer watery, 5 to 6 minutes. Add the soy sauce and the remaining 1/2 tbsp sesame oil, toss, and tip into a bowl.

   7 min

   • 8 oz shiitake or cremini mushrooms
   • 1/2 tbsp toasted sesame oil
   • 1 tbsp soy sauce
   • 1 tbsp neutral oil
7. Step 7

   Wipe the skillet, add the 1 tsp neutral oil and heat over medium-high. Add the beef and cook, breaking it up, until browned and the liquid has cooked down to a glaze, 5 to 6 minutes. Move to a bowl.

   6 min

   • 1 tsp neutral oil
8. Step 8

   Crisp the rice: in the same skillet, heat 1 tbsp of the neutral oil over medium-high, press the warm rice in an even layer and cook without stirring until the bottom is golden and crisp, 4 to 5 minutes. (Do this in two batches if your skillet is small.)

   5 min

   • 5 cups cooked short-grain white rice
   • 1 tbsp neutral oil
9. Step 9

   Divide the rice among 4 bowls, crisp side up. In a nonstick skillet, heat the remaining 1 tbsp neutral oil over medium and fry the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes.

   4 min

   • 1 tbsp neutral oil
   • 4 eggs
10. Step 10

    Arrange the beef and each vegetable in separate piles over the rice, set a fried egg in the middle, and scatter with sesame seeds and scallions. Spoon gochujang sauce over the top and stir everything together at the table.

    5 min

    • 2 tbsp toasted sesame seeds
    • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026