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Flavorful Korean Bibimbap Bowl with Marinated Beef Bulgogi

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A vibrant and flavorful Korean bibimbap bowl featuring tender marinated beef bulgogi, fresh vegetables, perfectly cooked rice, and a golden fried egg, all topped with spicy-sweet gochujang sauce.

Ingredients

Scale
  • 1 lb (450g) thinly sliced beef ribeye or sirloin
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 2 green onions, chopped
  • 1 tsp black pepper
  • 1 tbsp toasted sesame seeds (for garnish)
  • 2 cups cooked short-grain white rice (or brown rice)
  • 1 cup julienned carrots (fresh or lightly sautéed)
  • 1 cup fresh spinach (blanched quickly in boiling water)
  • 1 cup bean sprouts (blanched and drained)
  • 4 shiitake mushrooms, sliced and sautéed
  • 1 cucumber, thinly sliced or julienned
  • 4 large eggs (for frying sunny-side up)
  • 2 tbsp gochujang (Korean chili paste), or to taste
  • Optional: seaweed strips for garnish

Instructions

  1. In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, and black pepper. Add the thinly sliced beef and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes (up to 2 hours for deeper flavor).
  2. Cook the rice according to package instructions or in a rice cooker. Fluff and keep warm.
  3. Blanch spinach and bean sprouts in boiling water for about 1 minute each, then drain and squeeze out excess water. Lightly sauté shiitake mushrooms in sesame oil until tender. Julienne or thinly slice carrots and cucumber. Season spinach and bean sprouts with a pinch of salt and a drizzle of sesame oil.
  4. Heat a skillet over medium-high heat. Add marinated beef in a single layer and cook until browned and caramelized, about 5 to 7 minutes. Avoid overcrowding the pan. Remove from heat and sprinkle with toasted sesame seeds.
  5. In the same skillet, add a little oil and fry eggs sunny-side up until whites are set but yolks remain runny.
  6. Assemble the bibimbap bowl by placing warm rice as the base. Arrange cooked beef bulgogi, spinach, bean sprouts, carrots, mushrooms, and cucumber on top in sections. Place the fried egg in the center. Add a dollop of gochujang on the side and sprinkle with seaweed strips if using.
  7. Serve and let everyone mix their bowl before eating to enjoy the combined flavors and textures.

Notes

Marinate beef for at least 30 minutes for best flavor. Avoid overcrowding the pan when cooking beef to ensure caramelization. Fry eggs sunny-side up with runny yolks for a silky sauce effect. Toast sesame seeds before garnishing for extra nuttiness. Vegetables can be blanched quickly to retain color and crunch. Variations include using tofu for vegan option, cauliflower rice for low-carb, and adjusting gochujang for spice level.

Nutrition

Keywords: bibimbap, bulgogi, Korean recipe, marinated beef, gochujang, Korean bowl, easy Korean dinner, healthy Korean food

Find it online: https://junomeals.com/flavorful-korean-bibimbap-bowl-with-marinated-beef-bulgogi-recipe-made-easy/