bibimbap
Ingredients
- 2 cups short-grain sushi rice
- 2.5 cups water
- 3 tbsp rice vinegar
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp water
- 8 oz beef sirloin, thinly sliced against the grain
- 3 tbsp soy sauce, divided
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 8 oz shiitake mushrooms, sliced 1/4-inch thick
- 3 medium carrots, julienned
- 1 small zucchini, julienned
- 4 large eggs
- 2 tbsp vegetable oil, divided
- 1/4 cup toasted sesame seeds
- 4 scallions, cut into 2-inch pieces
- kosher salt and white pepper to taste
Instructions
- Rinse rice under cold water until water runs clear. Combine with 2.5 cups water in a rice cooker or pot; cook according to manufacturer instructions until tender. While rice cooks, whisk together gochujang, sesame oil, honey, and 1 tbsp water to create a smooth sauce; set aside.
- Toss beef sirloin with 1.5 tbsp soy sauce and minced garlic; let marinate 10 minutes. Heat 0.5 tbsp oil in a large skillet over high heat until just smoking. Sear beef 90 seconds per side until medium-rare with a caramelized crust; transfer to a plate.
- In the same skillet, sauté spinach over medium-high heat with 0.5 tbsp oil, 1 pinch salt, and 1 tbsp soy sauce for 2 minutes until just wilted. Transfer to a plate. Add remaining 0.5 tbsp oil and sauté mushroom slices over medium-high heat for 5 minutes until golden and tender; season with salt and pepper. Set aside.
- Blanch julienned carrots in boiling salted water for 90 seconds until tender-crisp; drain and toss with a pinch of salt. Blanch zucchini separately for 90 seconds; drain and season lightly. Keep vegetables separate.
- Wipe skillet clean and heat remaining 0.5 tbsp oil over medium-high heat. Crack eggs into skillet and fry sunny-side up until whites are set but yolk remains runny, about 4 minutes.
- Divide warm rice evenly among 4 bowls, creating a slight well in the center. Arrange beef, spinach, mushrooms, carrots, and zucchini in distinct sections on top of rice in each bowl, working in a spoke pattern.
- Place one fried egg in the center of each bowl. Drizzle 1 tbsp gochujang sauce over each bowl and sprinkle with 1 tbsp toasted sesame seeds and scallion pieces. Serve immediately with extra gochujang sauce on the side.
- Instruct diners to mix everything together vigorously with their spoon just before eating, breaking the yolk and distributing the sauce evenly throughout the rice to emulsify and coat all components.
Inspired by Thoa Nguyen’s winning bibimbap. This is a plausible recreation, not the chef’s original recipe.