Bibimbap, the Korean mixed rice dish that everyone should know how to make.

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Thinly slice the steak across the grain. Put it in a bowl with the soy sauce, sugar, sesame oil and garlic, mix, cover and marinate in the fridge until ready to cook.
2. Mix the gochujang, sesame oil, sugar, rice vinegar, garlic and ginger in a bowl and set aside.
3. Cut the carrots into thin matchsticks, put them in a mortar with a small pinch of salt and lightly bruise them. Transfer to a glass jar.
4. Add the soy sauce, rice vinegar, toasted sesame seeds and gochugaru to the carrots. Mix, press down, cover and refrigerate to lightly pickle until serving.
5. Cut the zucchini into coins, then quarter them. Put in a bowl with a pinch of salt, mix and leave for 5 minutes. Drain off any water and pat dry.
6. Place a wok over medium-low heat with a drizzle of sesame oil. Add the spinach and a pinch of salt and slowly sauté until wilted. Remove and set aside.
7. Turn the heat to high and add vegetable oil. Stir-fry the zucchini for 60 seconds, add the sesame oil, mix, then remove and set aside.
8. Stir-fry the mushrooms and garlic the same way, then set aside.
9. Stir-fry the marinated beef until cooked through and reaching 160 °F / 71 °C. Set aside to rest while you fry the eggs.
10. Fry one egg per serving. The recipe makes about 4 rice bowls.
11. While the beef and eggs are still hot, put cooked rice in each bowl, then add the beef, vegetables and sauce. Top with a fried egg and sliced scallions.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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