Wash rice until the water runs clear. Add enough water to cover rice let it sit for 30 minutes.
Cover pot and cook over medium-low heat for 18 minutes. After 18 minutes, turn off the heat and fluff the rice to release steam. Keep covered and set aside.
Mix all beef ingredients together and marinate in the refrigerator for at least 30 minutes.
Mix the bibimbap sauce ingredients together and set aside.
Add 1/4 tsp salt to zucchini, 1/4 tsp salt to cucumbers, and 1/8 tsp salt to carrots. Toss until coated and let it sit for 10 minutes.
Wash spinach then blanch in boiling water for 20 seconds. Immediately shock in cold water, squeeze out all the moisture and cut spinach ball in half. Season with 1/2 tsp minced garlic, 1/2 tsp sesame oil, a pinch of salt, and 1 tsp chopped green onion. Mix well and set aside.
Wash bean sprouts, discarding any browned pieces. Blanch in boiling water, covered on medium heat for 3 to 4 minutes, then shock in cold water. Season with 1/2 tsp minced garlic, 1/2 tsp sesame oil, a pinch of salt, 1 tsp chopped green onion, and 1/2 tsp sesame seeds. Set aside.
Drain drawn-out water from the cucumbers and gently squeeze out moisture using paper towels. Season with 1/2 tsp minced garlic, 1/2 tsp sesame oil, 1 tsp chopped green onion, and 1/2 tsp sesame seeds. Set aside.
Drain the drawn-out water from the zucchini and gently squeeze out moisture. Pan fry in a little vegetable oil over medium-low heat. Add 1/2 tsp minced garlic, 1/2 tsp sesame oil, 1 tsp chopped green onion, and 1/2 tsp sesame seeds. Stir fry for 2-3 minutes then set aside.
Drain the drawn-out water from carrots and squeeze moisture. Stir fry in a little vegetable oil for 2-3 minutes.
Pan fry marinated beef in a little vegetable oil over medium heat. Cook to your desired doneness and set aside.
Arrange vegetables, beef, and 2-3 tbsp sauce on top of rice.
Fry an egg and lay it right in the middle of the bowl.
Mix together and enjoy!
Probably one of the best known Korean dishes around, bibimbap is a favorite for many people both inside and outside of Korea for good reason. The word bibimbap literally translates to mixed rice with meat and vegetables which is essentially what it is, a simple dish with plenty of potential for variations along with a bowl of tasty bibimbap sauce on the side!
Starting with a base of our Short Grain Sushi Rice, this bowl is loaded with vegetables, marinated Korean beef and bibimbap sauce made with classic gochujang sauce.
Perhaps the best known versions of bibimbap come from the South Korean cities of Jeonju, Jinju and Tongyeong. Traditionally, early rural Koreans would take whatever leftover ingredients they had and mix them together in a bibimbap dish for the lunar new year.
This bibimbap recipe is simple as it is delicious, however you may want a vegetarian or vegan alternative. Luckily, as this dish already contains plenty of veggies it is easy enough to create your own vegetarian bibimbap recipe. In fact, the only part of the bibimbap ingredients we would need to replace is the beef which is easy enough to do with meat substitutes like tofu or kimchi.
If you are vegan then you will want to replace the eggs as well with another substitute. The great part about this easy recipe is that you can be as creative as you want as it is so versatile.