The Ultimate bibimbap recipe

Ingredients

• 300 g Fresh Spinach (washed, trimmed, then steamed)
• 2 Tbsp Sesame Oil (divided: 1 Tbsp for marinating spinach, 1 Tbsp for cooking)
• 1 Tbsp Garlic (minced (about 3 cloves))
• 0.5 Tbsp Salt (kosher or sea salt)
• 2 Tbsp Granulated Sugar (balances the salty flavor)
• 3 Tbsp Red Food Coloring (optional, for a bright hue)
• 1 medium Cucumber (sliced thin, fried 1 minute to remove excess water)
• 1 medium Zucchini (sliced into half‑moons)
• 1 medium Onion (sliced)
• 1 medium Carrot (julienned)
• 100 g Mushrooms (sliced (button or cremini))
• 300 g Beef (flank or sirloin) (thinly sliced into bite‑size strips)

Instructions

1. Steam and Marinate Spinach

   Place the washed spinach in a steamer basket over boiling water and steam for 3–5 minutes until wilted. Transfer to a mixing bowl, add 1 Tbsp sesame oil, 1 Tbsp minced garlic, and ½ Tbsp salt. Toss gently and let sit while you prepare the other ingredients.

   Time: PT5M

2. Dry‑Fry Cucumber

   Slice the cucumber into thin half‑moon pieces. Heat a drizzle of sesame oil in the wok over medium‑high heat and add the cucumber slices. Fry for exactly 1 minute, stirring constantly, then remove and set aside on a paper towel.

   Time: PT2M

3. Prepare Sweet‑Savory Sauce

   In a small bowl combine 2 Tbsp sugar, ½ Tbsp salt, 1 Tbsp minced garlic, and 3 Tbsp red food coloring with 2 Tbsp water. Stir until the sugar dissolves. This will give the stir‑fry a glossy, lightly sweet flavor and a vibrant color.

   Time: PT2M

4. Stir‑Fry Zucchini

   Add a fresh splash of sesame oil to the wok, increase to high heat, and add the sliced zucchini. Sprinkle a pinch of salt and stir‑fry for 3–4 minutes until just tender but still crisp.

   Time: PT4M

5. Add Remaining Vegetables

   Add the sliced onion, julienned carrot, and sliced mushrooms to the wok. Stir‑fry for another 3 minutes until the onion becomes translucent and the carrots start to soften.

   Time: PT3M

6. Cook Beef

   Push the vegetables to the side of the wok, add a little more sesame oil, and spread the beef strips in a single layer. Stir‑fry for 4 minutes, or until the beef is browned but still pink inside.

   Time: PT4M

7. Combine All Components

   Return the marinated spinach and fried cucumber to the wok. Pour the prepared sauce over everything and toss everything together for 2 minutes, allowing the sauce to coat the vegetables and beef evenly.

   Time: PT2M

8. Serve

   Transfer the stir‑fry to a serving platter, drizzle a final drizzle of sesame oil if desired, and serve hot over steamed rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fresh Spinach: Kale, Bok Choy
• Instead of Sesame Oil: Peanut oil, Vegetable oil
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Salt: Soy sauce (1 Tbsp)
• Instead of Granulated Sugar: Honey (1 Tbsp)
• Instead of Red Food Coloring: Paprika (1 tsp), omit for natural color
• Instead of Cucumber: Zucchini
• Instead of Zucchini: Yellow squash
• Instead of Onion: Shallots
• Instead of Carrot: Parsnip
• Instead of Mushrooms: Shiitake, Portobello
• Instead of Beef (flank or sirloin): Chicken breast, Tofu

Equipment Needed

• Steamer Pot
• Mixing Bowl
• Wok or Large Skillet
• Spatula or Wooden Spoon
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Colander (optional)

Critical Steps — Do Not Skip

• Steaming spinach just until wilted prevents bitterness.
• Frying cucumber for exactly one minute removes excess water without drying it out.
• Cooking beef quickly over high heat keeps it tender.

Chef Tips from the Video

• Use a wok for the best high‑heat, quick stir‑fry experience.
• Add a pinch of toasted sesame seeds just before serving for extra nuttiness.
• If you like heat, stir in a small minced chili or a dash of chili oil with the garlic.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of vegetables changes.

Room temperature: Can sit at room temperature for up to 2 hours; discard after.

Make-Ahead Tips

• Wash, slice, and store all vegetables separately in zip‑top bags; they keep fresh for 24 hours.
• Marinate the spinach up to 2 hours ahead; keep refrigerated.
• Reheat the stir‑fry in a hot wok for 2–3 minutes before serving.

Frequently Asked Questions