Ingredients:

  • 2 cups (400g) short-grain rice, rinsed well
  • 2 1/2 cups (600ml) water
  • 1 lb (450g) beef sirloin, thinly sliced (or firm/extra-firm tofu, pressed and cubed)
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15g) brown sugar
  • 1 clove garlic, minced
  • 1/4 tsp black pepper
  • 1 large carrot, julienned
  • 1 cucumber, julienned
  • 8 oz (225g) spinach, washed and trimmed
  • 4 oz (115g) shiitake mushrooms, thinly sliced
  • 1 cup (100g) bean sprouts, rinsed
  • 1 tbsp (15ml) vegetable oil
  • Salt and pepper to taste
  • 4 large eggs
  • 1 tbsp (15ml) vegetable oil
  • 2 tbsp (30ml) gochujang (Korean chili paste)
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) honey or maple syrup
  • 1 clove garlic, minced
  • 1 tsp soy sauce
  • 1 tsp toasted sesame seeds
  • Toasted sesame seeds
  • Sliced green onions

Instructions:

  1. Cook the Rice: Prepare the rice according to your rice cooker's instructions, or use the stovetop method (bring to a boil, then simmer covered for 18 minutes). Fluff with a fork. Keep warm.
  2. Marinate the Beef (or Tofu): In a bowl, combine the beef (or tofu) with soy sauce, sesame oil, brown sugar, garlic, and pepper. Let marinate for at least 15 minutes.
  3. Prepare the Vegetables: Sauté the mushrooms in vegetable oil until softened and lightly browned. Season with salt and pepper. Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Toss with a little sesame oil and salt. Lightly sauté the bean sprouts in vegetable oil for a minute or two, until slightly softened. Season with salt. Leave the carrot and cucumber raw.
  4. Cook the Beef (or Tofu): Heat a skillet over medium-high heat and cook the marinated beef (or tofu) until cooked through and slightly browned.
  5. Fry the Eggs: Fry the eggs in a skillet until the whites are set and the yolks are still runny (or cooked to your preference).
  6. Make the Gochujang Sauce: In a small bowl, whisk together gochujang, sesame oil, rice vinegar, honey (or maple syrup), garlic, soy sauce, and sesame seeds.
  7. Assemble the Bibimbap: Divide the cooked rice among bowls. Arrange the beef (or tofu) and vegetables artfully on top of the rice. Place a fried egg in the center.
  8. Garnish and Serve: Drizzle with gochujang sauce and garnish with sesame seeds and sliced green onions. Serve immediately.