bibimbap recipe

Bibimbap with Beef and Soft-Fried Egg Recipe

Name: Bibimbap with Beef and Soft-Fried Egg
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 cup Short-Grain White Rice; 1.25 cup Water; 0.5 lb Ground Beef; 1.5 tbsp Soy Sauce; 2 clove Garlic; 1.5 tsp Sesame Oil; 0.5 whole Zucchini; 0.5 whole Carrot; 2 cup Fresh Spinach; 3 oz Shiitake Mushrooms; 2 whole Eggs; 3 tbsp Vegetable Oil; 0.5 tsp Salt; 0.25 tsp Black Pepper; 1 tbsp Gochujang; 1 tbsp Sesame Seeds

Dan CooksMarch 28, 20261 min read

Bibimbap with Beef and Soft-Fried Egg Recipe

Overhead view of Short-Grain White Rice, Water, Ground Beef, Soy Sauce, Garlic, Sesame Oil, Zucchini and Carrot arranged on a table

Tips & techniques

Divide your cooked rice between two serving bowls while preparing Bibimbap with Beef and Soft-Fried Egg

Common questions

Can I make the components ahead of time?

Yes, all vegetables and beef can be cooked up to 2 days ahead and stored in the refrigerator. Reheat gently before serving and fry the eggs fresh for best results.

What can I substitute for gochujang?

Sriracha mixed with a little soy sauce works in a pinch, though you'll miss the fermented depth. Start with less as sriracha tends to be more purely hot than gochujang's sweet-heat balance.

How do I know when the vegetables are done?

Each vegetable should be tender-crisp and lightly caramelized. Zucchini and carrots need just 2 minutes of high heat cooking to soften slightly while maintaining bite.

Can I use other vegetables?

Absolutely. Bell peppers, bean sprouts, or broccoli work well. Just adjust cooking times based on the vegetable's density and water content.

Recipe

Bibimbap with Beef and Soft-Fried Egg

Total: 50 minPrep: 20 minCook: 30 minServes 2medium

Ingredients

1 cup Short-Grain White Rice
1.25 cup Water
0.5 lb Ground Beef
1.5 tbsp Soy Sauce
2 clove Garlic
1.5 tsp Sesame Oil
0.5 whole Zucchini
0.5 whole Carrot
2 cup Fresh Spinach
3 oz Shiitake Mushrooms
2 whole Eggs
3 tbsp Vegetable Oil
0.5 tsp Salt
0.25 tsp Black Pepper
1 tbsp Gochujang
1 tbsp Sesame Seeds

Instructions

1.Rinse your rice under cold water until the water runs clear. In a pot, combine your rice and water, bring to a boil over high heat, then reduce to low heat, cover, and simmer for 18 minutes until tender. Remove from heat and let stand covered for 5 minutes.
2.While the rice cooks, julienne your zucchini and carrot into thin matchsticks. Pat dry with a paper towel to remove excess moisture.
3.Slice your shiitake mushrooms into thin strips. In a small bowl, mix 0.5 tbsp of your soy sauce with 0.5 tsp of your sesame oil and set aside.
4.In a skillet over medium-high heat, add 1 tbsp of your oil and cook your ground beef, breaking it apart with a spoon, until browned about 5 minutes. Add your minced garlic and remaining 1 tbsp of soy sauce. Stir to combine and cook 1 minute more. Transfer to a plate.
5.In the same skillet, add 0.5 tbsp of your oil and your mushroom slices. Cook over medium heat for 3-4 minutes until golden. Toss with the soy-sesame mixture and transfer to a plate.
6.Add another 0.5 tbsp of your oil to the skillet. Cook your zucchini over medium-high heat for 2 minutes, stirring occasionally. Season lightly with salt and pepper. Transfer to a plate.
…and 4 more steps