Bibimbap
Ingredients
- 2 cups short-grain sushi rice
- 2.5 cups water
- 3 tbsp rice vinegar
- 1 tbsp sesame oil, divided
- 8 oz beef sirloin, thinly sliced against the grain
- 3 tbsp soy sauce, divided
- 2 tbsp mirin
- 4 cloves garlic, minced, divided
- 2 cups fresh spinach
- 2 medium carrots, julienned
- 1 cup shiitake mushrooms, thinly sliced
- 4 large eggs
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sugar
- 2 scallions, chopped
- 2 tbsp sesame seeds, toasted
Instructions
- Rinse rice under cold water until water runs clear. Combine with 2.5 cups water in a pot, bring to boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Remove from heat, let stand covered for 5 minutes. While rice cooks, whisk together rice vinegar, 1.5 tbsp sesame oil, and 1 minced garlic clove in a large bowl.
- Marinate beef sirloin in a bowl with 1.5 tbsp soy sauce, mirin, and 1.5 minced garlic cloves for 10 minutes. Heat 1 tbsp sesame oil in a skillet over high heat until smoking, then sear beef for 3-4 minutes until medium-rare. Transfer to a plate.
- In the same skillet, sauté carrots over medium-high heat for 2 minutes, then transfer to a separate plate. Add mushrooms with 1 minced garlic clove and 0.75 tbsp soy sauce, cook 4-5 minutes until golden. Transfer to another plate. Blanch spinach in boiling salted water for 45 seconds, drain thoroughly, and toss with remaining 0.75 tbsp soy sauce and 1 minced garlic clove.
- Stir warm rice into the vinegar mixture until fully coated and slightly cooled. Divide rice evenly among four bowls, creating a shallow well in the center of each.
- Arrange beef, carrots, mushrooms, and spinach in distinct sections on top of rice in each bowl, alternating colors in a pinwheel pattern.
- Fry 4 eggs sunny-side up in a clean skillet over medium heat until whites are set but yolks remain runny, approximately 3-4 minutes. Place one egg in the center of each bowl.
- Whisk gochujang with sugar and 1 tbsp water until smooth. Drizzle a small amount of gochujang sauce around the egg yolk in each bowl, then sprinkle with scallions and toasted sesame seeds.
- Serve immediately and instruct diners to mix thoroughly with a spoon before eating, ensuring each spoonful contains rice, vegetables, beef, and gochujang sauce.
Inspired by Johnny Clark’s winning bibimbap. This is a plausible recreation, not the chef’s original recipe.