My easy Korean beef rice bowl you can make any night of the week | Beef Bibimbap | Marion's Kitchen

beef

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner and tofu is a plant-based protein alternative.

gochujang

💰Cheaper: sriracha

Sriracha can provide a similar heat level.

shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

sesame oil

💰Cheaper: olive oil

Olive oil can be used for sautéing but will change the flavor profile.

Start by making the finishing sauce using Korean gochujang paste, mirin, soy sauce, sugar, and sesame seeds. Mix until well combined.

Slice ribeye beef on the diagonal into hearty chunks and place it in a bowl.

Prepare a second sauce for marinating the beef using soy sauce, mirin, sesame oil, and sesame seeds. Mix well.

Add a couple of spoonfuls of the spicy red sauce to the beef along with a couple of spoonfuls of the soy sauce mixture. Mix to coat the beef.

Heat oil in a wok and add minced garlic and grated ginger.

Add the marinated beef to the wok, spreading it out to ensure maximum contact with the pan. Let it cook for about half a minute to develop color.

Stir-fry the beef until just barely cooked, then remove it from the wok and place it on a plate, pouring the remaining sauce over it.

In the same wok, add more oil and then add sliced mushrooms and carrot. Stir-fry until they begin to soften.

Add baby spinach and the rest of the stir-fry sauce to the vegetables, cooking until the spinach wilts down.

Serve the stir-fried beef and vegetables over a bowl of rice, topped with an egg and crunchy cucumber. Add kimchi and drizzle with the spicy red sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens