Ingredients
For the Rice & Assembly
- 2 1/2 cups short-grain white rice
- 5 fried eggs
For the Bibimbap Sauce
- 5 tbsp gochujang (Korean red pepper paste)
- 2 1/2 tbsp sugar
- 2 1/2 tbsp sesame oil
- 2 1/2 tbsp water
- 2 1/2 tsp rice vinegar
- 2 1/2 tsp sesame seeds
- 1 tbsp minced garlic
For the Beef
- 1.25 lbs thinly sliced ribeye
- 5 tbsp regular soy sauce
- 5 tbsp dark brown sugar, packed
- 1 tbsp plus 2 tsp sesame oil
- 2 1/2 tsp minced garlic
- 2 1/2 tbsp grated Asian pear
For the Vegetables
- 10 oz spinach
- 10 oz soybean sprouts
- 1 extra-large carrot, julienned
- 1 extra-large English cucumber, thinly sliced
- 1 extra-large zucchini, cut into matchsticks
- 5 tsp minced garlic, divided
- 5 green onions, chopped
- 1 tbsp plus 2 tsp sesame oil, divided
- 2 1/2 tsp sesame seeds, divided
- Kosher salt
- Canola oil
Prep the Core Components
Start by cooking the rice. While the rice cooks, prep the other components.
In a small bowl, combine all the beef ingredients. Mix well and let it marinate for at least 30 minutes.
In another small bowl, mix all the bibimbap sauce ingredients together.
Next, salt the vegetables that need water drawn out. In separate bowls, toss the zucchini and cucumbers each with 1/2 teaspoon of kosher salt, and the carrots with 1/4 teaspoon of kosher salt. Let them sit for at least 10 minutes.
Prepare the Vegetables
Bring a pot of water to a boil for blanching.
Spinach: Blanch for just 20 seconds, then immediately transfer to an ice bath. Squeeze out all excess water. Season with 1 teaspoon minced garlic, 1 teaspoon sesame oil, a pinch of salt, and 2-3 tablespoons of chopped green onion.
Bean Sprouts: Blanch for 3-4 minutes, then shock in an ice bath. Drain well. Season with 1 teaspoon minced garlic, 1 teaspoon sesame oil, a pinch of salt, 2-3 tablespoons of chopped green onion, and 1 teaspoon of sesame seeds.
Cucumber: Drain the water and gently squeeze out any remaining moisture. Season with 1 teaspoon minced garlic, 1 teaspoon sesame oil, 2-3 tablespoons of chopped green onion, and 1 teaspoon of sesame seeds.
Zucchini & Carrots: Squeeze the excess water from the zucchini and carrots. Heat a little canola oil in a pan over medium heat. Add the zucchini and stir-fry for 2-3 minutes with 1 teaspoon of minced garlic. Remove from the pan, then stir-fry the carrots for 2-3 minutes.
Cook the Beef and Assemble
In the same pan, add a little more oil and cook the marinated beef over medium heat.
To assemble, place a serving of cooked rice in a large bowl. Arrange a portion of each prepared vegetable and the cooked beef on top of the rice. Add 2-3 tablespoons of the bibimbap sauce, and top with a fresh fried egg. To eat, mix everything together.
