My easy Korean beef rice bowl you can make any night of the week

Ingredients

• 2 tbsp Gochujang (Korean fermented chili paste, adds heat and depth)
• 1 tbsp Mirin (Sweet rice wine, balances the sauce)
• 2 tbsp Soy Sauce (Regular or low‑sodium)
• 1 tsp Granulated Sugar (Adds a hint of sweetness)
• 1 tbsp Sesame Seeds (Toasted for extra aroma)
• 2 tbsp Sesame Oil (Toasted sesame oil, used in sauce and stir‑fry)
• 300 g Beef Ribeye (Thinly sliced on the diagonal into bite‑size strips)
• 2 cloves Garlic (Minced)
• 1 tsp Fresh Ginger (Grated)
• 2 tbsp Vegetable Oil (Neutral oil for high‑heat stir‑fry)
• 100 g Mushrooms (Sliced (button or shiitake))
• 1 medium Carrot (Julienned)
• 2 cups Baby Spinach (Fresh)
• 1 cup Pea Shoots (Fresh, optional if unavailable)
• 2 cups Cooked Rice (Short‑grain Korean rice or microwave rice)
• 2 large Egg (Fried sunny‑side up)
• ½ medium Cucumber (Thinly sliced for crunch)
• ¼ cup Kimchi (Optional, adds tangy heat)

Instructions

1. Prepare the Finishing Sauce

   In a mixing bowl combine gochujang, mirin, soy sauce, sugar, and sesame seeds. Stir until the mixture becomes smooth; it may look thick at first but will loosen as you mix.

   Time: PT3M

2. Slice and Marinate the Beef

   Slice the ribeye on the diagonal into bite‑size strips. Place the beef in a bowl, add a couple of spoonfuls of the finishing sauce and an equal amount of the soy‑mirin‑sesame oil mixture. Toss to coat and let it rest for about 5 minutes.

   Time: PT5M

3. Stir‑Fry the Beef

   Heat 1 tbsp vegetable oil in the wok over high heat. Add minced garlic and grated ginger, sauté for 15 seconds. Add the marinated beef, spreading it in a single layer. Let it sear untouched for 30 seconds, then stir‑fry until just cooked through, about 2‑3 minutes total.

   Time: PT4M

   Temperature: High heat

4. Set Aside Beef and Collect Pan Sauce

   Transfer the cooked beef to a plate. Leave the residual sauce in the wok – do NOT pour it over the beef yet; it will be used later for the vegetables.

   Time: PT1M

5. Stir‑Fry the Vegetables

   Add another 1 tbsp vegetable oil to the wok. Toss in sliced mushrooms and julienned carrot; stir‑fry for 2 minutes. Add baby spinach and pea shoots; continue cooking until wilted, about 1 minute. Pour the remaining finishing sauce and a drizzle of sesame oil, stirring to coat everything evenly.

   Time: PT5M

   Temperature: High heat

6. Assemble the Bibimbap Bowls

   Divide cooked rice between two serving bowls. Top each with the stir‑fried vegetables, the sliced beef, a sunny‑side‑up egg, cucumber slices, and optional kimchi. Drizzle any remaining sauce over the top.

   Time: PT3M

7. Final Touches and Serve

   Serve immediately while hot. Enjoy the contrast of savory beef, crisp veggies, creamy egg yolk, and tangy kimchi.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g