How To Make BiBimbap | Easy Korean Recipes | Bibimbap Sauce Recipe - Chef Sheilla

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Marinate the beef with sesame oil, garlic, soy sauce, sugar, and rice vinegar. Place in the fridge for at least 30 minutes.

Make the gochujang sauce by mixing gochujang, water, sesame oil, and sugar until the consistency is not too runny.

Heat a wok on medium heat and add oil. Once hot, add shiitake mushrooms, garlic, salt, and pepper. Cook until mushrooms are tender.

Transfer cooked mushrooms to a plate. Add more oil to the wok and add carrots. Add a little water to help them cook faster and season with salt and pepper. Cook until tender and transfer to the plate.

Add oil again and cook zucchini, seasoning with salt. Cook until zucchini is tender and transfer to the plate.

Add oil again and cook bean sprouts, adding water to help them cook faster. Season with salt and pepper. Cook until tender and transfer to the plate.

Add oil again and stir-fry spinach for about a minute, seasoning with salt and pepper. Transfer to the plate.

In the same wok, add oil and cook the marinated beef. Turn up the heat and cook until ready, then transfer to a plate.

In a smaller pan, heat oil on medium and fry two eggs, seasoning with salt. Note that this recipe serves four people.

To assemble bibimbap, heat up the cooked rice and place it in a bowl. Arrange the cooked vegetables and beef on top, then place the fried egg in the middle.

Add gochujang sauce and sprinkle with toasted sesame seeds. Mix everything together before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens