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No. 0309 Korean Free recipe

Sunny-Side Bibimbap with Seasoned Beef

Warm short-grain rice crowned with a runny fried egg and neat piles of sesame spinach, julienned carrot, crisp cucumber, radish strips and garlicky ground beef. Stir everything together with gochujang for a bowl that is savory, sweet and gently spicy in every mouthful.

4.7 from 955 cooks

Bibimbap bowl with fried egg, ground beef, spinach, carrots, cucumber and radish over rice
Photo: Luis Becerra Fotografo on Pexels
Prep
30 min
Cook
20 min
Total
50 min
Serves
2
Level
Medium
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Method 7 steps

  1. Toss the cucumber and daikon with a pinch of salt and set aside for 10 minutes, then squeeze out the excess water.

  2. Blanch the spinach in boiling water for 30 seconds, rinse under cold water, squeeze dry and season with 1 teaspoon sesame oil, half the garlic and a pinch of salt.

  3. Stir-fry the carrot in a little vegetable oil over medium-high heat for 1 minute until bright and barely tender. Remove.

  4. In the same skillet, brown the beef with the remaining garlic for 5 to 6 minutes, breaking it into small crumbles. Add 1 1/2 tablespoons soy sauce and the brown sugar and cook until glossy and dry.

  5. Fry the eggs in the remaining vegetable oil over medium heat until the whites are set and the yolks still wobble, about 3 minutes.

  6. Divide the rice between two bowls. Arrange the spinach, carrot, cucumber, daikon and beef in sections around the edge and set an egg in the center.

  7. Drizzle with the remaining sesame oil and soy sauce, sprinkle with sesame seeds and serve with gochujang to stir in at the table.

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