Bibimbap with Spicy Beef and Fried Egg

Bibimbap with spicy beef, crisp vegetables and a fried egg on fragrant rice. Gochujang and sesame oil give bold, slightly spicy flavors.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 180 g Jasmine rice
• 200 g Beef sirloin steak
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 tsp Sesame oil
• 2 pc Garlic cloves
• 1 pc Carrot
• 1 pc Zucchini
• 150 g Soybean sprouts
• 150 g Baby spinach
• 2 pc Spring onions
• 2 pc Eggs
• 1 tsp Sesame seeds
• 2 tbsp Cooking oil
• Salt

Method

1. Cook the rice according to the package instructions, then set aside covered.
2. Cut the beef into thin strips. Mix the gochujang, soy sauce, sugar, sesame oil and the finely chopped half of the garlic, then marinate the meat in it for at least 10 minutes.
3. Cut the carrot and zucchini into thin strips. Slice the spring onions into fine rings.
4. Briefly blanch the soybean sprouts in boiling salted water, drain, and season with a little sesame oil or cooking oil and a pinch of salt.
5. Wilt the spinach in a pan with a little water, drain, and season with the remaining garlic clove, salt and a little sesame oil.
6. Briefly fry the carrot and zucchini separately, each in 1 tsp cooking oil, season with salt and set aside separately.
7. Sear the marinated beef in 1 tbsp cooking oil over high heat until browned on all sides and slightly caramelized.
8. Fry the eggs as sunny-side-up eggs in a nonstick pan using the remaining oil, until the whites are set and the yolks are still runny.
9. Divide the rice between two bowls, arrange the vegetables, soybean sprouts and beef in small mounds on top. Place a fried egg on each, and sprinkle with sesame seeds and spring onions.
10. Before eating, stir in gochujang to taste and mix everything thoroughly.