Sort of obsessed with this recipe – one of the best things I’ve made recently. Can’t stop eating it! I thought this looked pretty labor intensive at first glance, but it didn’t really take much time at all. Especially if you make it Missy Works From Home style: chop the veggies and meat earlier in the day, make the rice while you’re at spin class in the rice cooker, etc. The spinach is also easy enough to make in another pan while you’re doing the rest of the recipe. I garnished this with some Korean red pepper, which isn’t called for in the recipe, but makes things a little spicier. You could easily make this vegetarian by amping up the mushrooms and omitting the beef.


2 teaspoons low-sodium soy sauce 
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
4 ounces eye of round or top round steak, thinly sliced (I used more, closer to 6-8 oz; also, optional, if you want to make this vegetarian)
Cooking spray 
1 cup (2-inch) julienne-cut carrot 
1 cup (2-inch) julienne-cut English cucumber 
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 garlic clove, minced
4 large eggs, divided 
1/4 teaspoon kosher salt
3 cups hot cooked short-grain rice
1 cup thinly sliced shiitake mushroom caps (use two cups and marinate them in the beef marinade if you want to make this vegetarian)
1 cup Seasoned Spinach (see below)
4 teaspoons sambal oelek or Thai chile paste (I just used Sriracha)

Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Repeat with shitake mushrooms. Cover and keep warm.

Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.

Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.

Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.

Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

For the spinach:

 (10-ounce) packages fresh spinach, divided 
1/4 cup finely chopped green onions 
1 teaspoon sesame seeds, toasted
2 teaspoons low-sodium soy sauce 
1/2 teaspoon dark sesame oil
1/4 teaspoon kosher salt
2 garlic cloves, minced

Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat procedure with remaining spinach. Cool slightly, and squeeze dry.

Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.



Filed under beef dishes, main dishes, vegetarian

3 responses to “Bibimbap

  1. Pingback: Quick-Pickled Korean Carrots | Missy's Recipes

  2. Pingback: My Favorite Recipes of 2013 | Missy's Recipes

  3. Pingback: Recipe Variation: Cauliflower Rice Bibimbap | Missy's Recipes

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