Korean Bibimbap with Beef, Spinach, Carrots and Zucchini

Name: Korean Bibimbap with Beef, Spinach, Carrots and Zucchini
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ cups (300 g) short-grain white rice (sushi rice), rinsed in cold water until the water runs mostly clear, then drained; 1¾ cups (415 ml) cold water; 8 oz (225 g) beef sirloin or ribeye steak, trimmed, sliced across the grain into very thin strips about 2 inches (5 cm) long; 1 tbsp (15 ml) soy sauce; 2 tsp (8 g) granulated sugar, divided: 1 tsp for the beef, 1 tsp for the sauce; 2 cloves (8 g) garlic cloves, finely minced, divided: 1 clove for the beef, 1 for the spinach; ¼ tsp (½ g) freshly ground black pepper; 2 tbsp (30 ml) toasted sesame oil, divided: 1 tsp for the beef, 1 tsp for the spinach, 1 tbsp for the sauce, 1 tsp for finishing; 8 oz (225 g) fresh flat-leaf or baby spinach, washed, with thick stems trimmed; 2 quarts (1900 ml) water for blanching, brought to a rolling boil; 2 medium (200 g) medium carrots, peeled and cut into matchsticks about 2 inches (5 cm) long and ⅛ inch (3 mm) thick; 1 medium (250 g) medium zucchini, cut into matchsticks about 2 inches (5 cm) long and ⅛ inch (3 mm) thick; 1 tsp (6 g) fine sea salt, divided: ½ tsp for the zucchini, ¼ tsp for the spinach, ¼ tsp for the carrots; 1 tbsp (9 g) toasted sesame seeds, divided: ½ tsp for the spinach, the rest for garnish; 4 tbsp (60 ml) neutral oil (vegetable or canola), divided: 1 tbsp each for zucchini, carrots, beef and eggs; 3 tbsp (50 g) gochujang (Korean chili paste); 1 tbsp (15 ml) unseasoned rice vinegar; 1 tbsp (15 ml) water; 4 large (200 g) large eggs (pasteurized if serving runny yolks to vulnerable eaters), at room temperature; 1 stalk (15 g) scallion, thinly sliced (optional)

From the MyKitchenBank Kitchen

Warm short-grain rice topped with garlicky marinated beef, three seasoned vegetables and a crispy-edged fried egg, then stirred together with a sweet-tangy gochujang sauce. Every topping is cooked separately so each keeps its own flavor and texture.

Prep: 30 min
Cook: 25 min
Wait: 25 min
Total: 1 hr 20 min
Makes: 4 large rice bowls

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Ingredients

4 servings

For the rice
1½ cups (300 g) short-grain white rice (sushi rice), rinsed in cold water until the water runs mostly clear, then drained
1¾ cups (415 ml) cold water
For the beef
8 oz (225 g) beef sirloin or ribeye steak, trimmed, sliced across the grain into very thin strips about 2 inches (5 cm) long
1 tbsp (15 ml) soy sauce
2 tsp (8 g) granulated sugar, divided: 1 tsp for the beef, 1 tsp for the sauce
2 cloves (8 g) garlic cloves, finely minced, divided: 1 clove for the beef, 1 for the spinach
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (30 ml) toasted sesame oil, divided: 1 tsp for the beef, 1 tsp for the spinach, 1 tbsp for the sauce, 1 tsp for finishing
For the vegetables
8 oz (225 g) fresh flat-leaf or baby spinach, washed, with thick stems trimmed
2 quarts (1900 ml) water for blanching, brought to a rolling boil
2 medium (200 g) medium carrots, peeled and cut into matchsticks about 2 inches (5 cm) long and ⅛ inch (3 mm) thick
1 medium (250 g) medium zucchini, cut into matchsticks about 2 inches (5 cm) long and ⅛ inch (3 mm) thick
1 tsp (6 g) fine sea salt, divided: ½ tsp for the zucchini, ¼ tsp for the spinach, ¼ tsp for the carrots
1 tbsp (9 g) toasted sesame seeds, divided: ½ tsp for the spinach, the rest for garnish
4 tbsp (60 ml) neutral oil (vegetable or canola), divided: 1 tbsp each for zucchini, carrots, beef and eggs
For the gochujang sauce
3 tbsp (50 g) gochujang (Korean chili paste)
1 tbsp (15 ml) unseasoned rice vinegar
1 tbsp (15 ml) water
To finish
4 large (200 g) large eggs (pasteurized if serving runny yolks to vulnerable eaters), at room temperature
1 stalk (15 g) scallion, thinly sliced (optional)

Equipment (8)

Medium saucepan with tight-fitting lid (3-quart / 3 L), or a rice cooker
12-inch (30 cm) nonstick or well-seasoned skillet
Large pot (4-quart / 4 L) for blanching spinach
Large bowl of ice water
Sharp knife and cutting board
Small mixing bowls (3)
Fine-mesh sieve or colander
4 wide serving bowls

Steps

Before you start

Put the beef in the freezer for 20 minutes before slicing; partly frozen beef is much easier to slice thinly.
Start the rice first. The beef marinates in the refrigerator and the vegetables are prepped while the rice simmers and rests, so everything finishes together in about 80 minutes.
Egg safety: runny yolks carry a small Salmonella risk, especially for young children, pregnant people, older adults and anyone with a weakened immune system. Cook yolks firm for them, or use pasteurized eggs if serving runny.
Have all vegetables cut and all small bowls and plates ready before heating the pan. The cooking steps move quickly.
Gochujang brands vary in heat and sweetness. Taste the sauce and adjust before serving.

1
Cook the rice
- Rinse the rice in a bowl with cold water, swishing and draining 3 to 4 times until the water is mostly clear.
- Drain well.
- Combine the rice and 1¾ cups (415 ml) cold water in a 3-quart (3 L) saucepan.
- Bring to a boil over medium-high heat, stir once, cover tightly, and reduce to low.
- Cook for 15 minutes without lifting the lid, then turn off the heat and let it rest, covered, for 10 minutes.
- Fluff with a fork.
- (A rice cooker works too; use the same rice and water.) Use these 25 minutes to complete the next four steps.
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Ready when: Grains are tender, plump and sticky with no hard center and no water left in the pot
Tip: Lifting the lid lets steam escape and leaves the top layer undercooked.
2
Marinate the beef
- In a medium bowl, combine the sliced beef, soy sauce, 1 tsp of the sugar, 1 minced garlic clove, 1 tsp of the sesame oil and the black pepper.
- Mix with your hands until every strip is coated.
- Cover and refrigerate for at least 20 minutes and up to 8 hours.
- If you are short on fridge space, the beef may sit at room temperature for no more than 30 minutes total.
- Wash your hands and the bowl's rim after handling raw beef.
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Ready when: Beef strips look evenly glossy and dark with no dry spots
Tip: Slice against the grain and as thin as you can, about ⅛ inch (3 mm), so the beef cooks in under 2 minutes. Never leave raw beef out for more than 30 minutes.
3
Cut and salt zucchini
- Put the zucchini matchsticks in a small bowl and toss with ½ tsp of the salt.
- Leave for 10 minutes while you cut the carrots into matchsticks and slice the scallion if using.
- Then squeeze the zucchini gently in your hands or press it in a sieve to remove the liquid it has released.
- Pat dry with a paper towel.
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Ready when: Zucchini looks slightly translucent and feels limp but not mushy
Tip: Squeezing too hard bruises it; a firm gentle press is enough.
4
Mix the sauce
- In a small bowl, stir together the gochujang, 1 tbsp of the sesame oil, the rice vinegar, the remaining 1 tsp sugar and 1 tbsp water until smooth and spoonable like thick ketchup.
- Taste: it should be spicy, slightly sweet and tangy.
- Add a splash of water if too thick.
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Ready when: Sauce is smooth with no streaks of paste
5
Sauté the zucchini
- Heat 1 tbsp of the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the zucchini and cook, tossing often, for 2 to 3 minutes.
- Slide onto a plate and spread out to cool.
- Wipe the skillet with a paper towel.
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Ready when: Zucchini is bright green with lightly golden edges and still has a slight bite
Tip: Don't overcook; it keeps softening on the plate.
6
Sauté the carrots
- Return the skillet to medium-high heat and add 1 tbsp of the neutral oil.
- Add the carrots and ¼ tsp of the salt.
- Cook, stirring often, for 3 to 4 minutes.
- Transfer to the plate beside the zucchini, keeping the vegetables in separate piles.
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Ready when: Carrots are tender-crisp, vivid orange, and bend without snapping
7
Blanch and season spinach
- Bring the 2 quarts (1.9 L) of water to a rolling boil in a large pot and set a bowl of ice water nearby.
- Add the spinach and cook for 30 to 45 seconds, just until wilted.
- Lift into the ice water, then drain and squeeze firmly with your hands to remove as much water as possible.
- Loosen the clump and toss with 1 minced garlic clove, 1 tsp sesame oil, ¼ tsp salt and ½ tsp sesame seeds.
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Ready when: Spinach is bright green, fully wilted and feels like a damp, compact ball after squeezing
Tip: Squeeze well; wet spinach will make the rice bowl soggy and dilute the seasoning.
8
Cook the beef
- Take the beef from the refrigerator.
- Heat the skillet over high heat for 1 minute, then add 1 tbsp of the neutral oil.
- Add the beef in a single layer (work in 2 batches if it crowds the pan).
- Cook without stirring for 45 seconds, then stir and cook 1 to 2 minutes more.
- Cut into the thickest strip to check, then transfer to a clean plate.
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Ready when: No pink remains in the center of the strips, juices run clear and edges are browned (equals 160°F / 71°C, but thin strips are too small to probe)
Tip: Crowding the pan steams the beef and turns it gray. Use batches.
9
Fry the eggs
- Wipe out the skillet and heat over medium heat.
- Add the last 1 tbsp neutral oil and swirl.
- Crack in the eggs, season lightly if you like, and cook 2 to 3 minutes for a runny yolk, with whites fully opaque.
- For anyone in a higher-risk group (young children, pregnant people, older adults, immunocompromised), cover the pan and cook 3 to 4 minutes more, or flip and cook, until the yolk is firm with no runny center.
- Slide onto a plate.
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Ready when: Whites are fully opaque with crisp lacy edges. Runny style: yolk glossy and liquid. Safe style: yolk firm and opaque all the way through (160°F / 71°C)
Tip: Cook the eggs last so they're still hot at the table. Runny yolks carry a Salmonella risk; use pasteurized eggs if serving them runny to vulnerable people.
10
Assemble and serve
- Divide the warm rice among 4 wide bowls.
- Arrange the beef, spinach, carrots and zucchini in separate sections on top of each.
- Place a fried egg in the center.
- Drizzle each with ¼ tsp of the sesame oil, sprinkle with remaining sesame seeds and the scallion, and add a generous spoonful of gochujang sauce.
- Serve right away and mix everything thoroughly with a spoon before eating.
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Ready when: Bowls are steaming with each topping in its own section
Tip: Start with half the sauce, mix, then add more to taste.

Good to know

Tips

For crispy rice (like dolsot bibimbap), press the rice into a hot oiled cast-iron pan over medium-high heat for 4 to 5 minutes before adding toppings.
Cut all vegetables to a similar matchstick size so they cook evenly and look neat.
Keep each topping separate when assembling; the colorful arrangement is part of the dish.
Add the sauce gradually; different gochujang brands vary a lot in heat.

Make ahead

Marinate the raw beef in the refrigerator up to 8 hours ahead. Cook and season the vegetables and beef up to 1 day ahead and refrigerate separately in covered containers. Mix the sauce up to 5 days ahead. Cook the rice and fry the eggs fresh. Rewarm the toppings, and reheat the beef until steaming hot, in a skillet or microwave before serving.

Storage & reheating

Refrigerate leftover components separately in airtight containers for up to 3 days (fried eggs are best eaten fresh). Cooked rice and beef can be frozen up to 1 month. Reheat rice and toppings in the microwave with a splash of water, covered, for 1 to 2 minutes until steaming hot, or stir-fry in a skillet over medium heat. Leftover gochujang sauce keeps in the refrigerator for up to 2 weeks. Do not leave raw or cooked components at room temperature more than 2 hours.

Substitutions

beef sirloin or ribeye steak → Extra-firm tofu (14 oz / 400 g), pressed, cubed and pan-fried, or thinly sliced mushrooms. Use the same marinade; cook tofu until golden, about 6 minutes, or mushrooms until browned and dry.
gochujang (Korean chili paste) → 1 tbsp sriracha plus 1 tbsp white or yellow miso. Not identical but gives similar heat and savory depth; adjust the sugar to taste.
short-grain white rice (sushi rice) → Medium-grain rice such as Calrose. Use the same amount of water; texture will be slightly less sticky.
fresh flat-leaf or baby spinach → Bean sprouts (8 oz / 225 g). Boil 3 to 4 minutes, drain, then season the same way.