Recipes
Dinner
[missing "en.tag.asian" translation]
Korean Bibimbap
Rice bowl with sautéed vegetables, beef, fried egg and gochujang sauce.
35 min
Total time
2
Servings
Medium
Difficulty
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Overview
Ingredients
Steps
Tips
AI Power
Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
−
2 servings
+
150 g
Rice
200 g
Ground Beef
1 piece
Carrots
100 g
Spinach
50 g
Bean Sprouts
1 piece
Egg
1 tbsp
Gochujang
Add to grocery list
Steps
1
Cook rice
Start rice – 15:00
🔥 15 min
Top Left
Start Step
Korean short-grain rice is sticky and holds together well compared to jasmine or basmati.
2
Sauté vegetables
Cook spinach, carrots, bean sprouts – 10:00
🔥 10 min
Top Right
Start Step
Bibimbap requires cooking the veggies separately so every topping retains its unique color, texture, and flavor profile.
3
Cook beef
Stir-fry marinated beef – 5:00
🔥 5 min
Bottom Left
Start Step
Sear the marinated beef quickly on very high heat to caramelize the sugars in the soy marinade without overcooking.
4
Make gochujang sauce
Mix gochujang sauce – 2:00
🧂 2 min
Center
Start Step
Mix the gochujang paste with a little sesame oil, sugar, and water to thin it out into a drizzly sauce.
5
Assemble bowl
Arrange toppings & fry egg – 3:00
⏸ 3 min
Bottom Right
Start Step
Arrange the distinct vegetables and meat around the edges of the bowl in a color-contrasting pinwheel, leaving the center for the fried egg.
Chef Tips
Korean short-grain rice is sticky and holds together well compared to jasmine or basmati.
Bibimbap requires cooking the veggies separately so every topping retains its unique color, texture, and flavor profile.
Sear the marinated beef quickly on very high heat to caramelize the sugars in the soy marinade without overcooking.
Mix the gochujang paste with a little sesame oil, sugar, and water to thin it out into a drizzly sauce.
Arrange the distinct vegetables and meat around the edges of the bowl in a color-contrasting pinwheel, leaving the center for the fried egg.
Fry the egg sunny-side up until the edges are lacy and crispy, but the yolk is completely liquid to act as a creamy sauce.
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