Prep Time & Servings
Prep time: 20 minutes | Cook time: 20 minutes | Servings: 2 people
Ingredients
- 200g beef (thinly sliced bulgogi cut)
- 2 bowls of cooked rice
- 2 large eggs
- 1/2 zucchini
- 1/3 carrot
- 1/2 onion
- 4 shiitake mushrooms
- 1 handful of baby leafy greens (microgreens or spring mix)
- Toasted sesame oil
- Toasted sesame seeds
- Cooking oil
Sauce & Marinade Options
Beef Marinade: 1.5 tbsp soy sauce, 1 tbsp mirin, 1/2 tbsp sugar, 1/2 tbsp minced garlic, 1/2 tbsp sesame oil, a pinch of black pepper.
Spicy Gochujang Sauce: 2 tbsp Gochujang (Korean chili paste), 1 tbsp oligosaccharide (or honey), 1/2 tbsp sesame oil.
Savory Soy Sauce (Non-spicy): 2 tbsp soy sauce, 1 tbsp mirin, 1/2 tbsp oligosaccharide, 1/2 tsp minced garlic, 1/2 tbsp sesame oil, a pinch of crushed sesame seeds.
Step-by-Step Cooking Instructions
- Marinate the Beef: Cut the beef into bite-sized pieces and place them on a paper towel to drain any excess blood. Mix the beef thoroughly with the beef marinade ingredients and let it sit for about 10 minutes.
- Prep the Vegetables: Cut the carrot, zucchini, onion, and shiitake mushrooms into thin matchsticks (julienne). Soak the baby leafy greens in water to wash them, then drain and remove all moisture completely.
- Sauté the Toppings: Heat a frying pan and drizzle it with cooking oil. Stir-fry the vegetables separately in this specific order: onion → zucchini → carrot → shiitake mushrooms. Season each lightly with a pinch of salt while frying. Once the vegetables are done, stir-fry the marinated beef in the pan until fully cooked.
- Fry the Eggs: Coat the pan with a little more cooking oil and crack in the eggs. Fry them sunny-side up so they only cook on one side, keeping the yolk soft and runny.
- Assemble the Bowl: Place a serving of rice in a large bowl. Arrange the sautéed vegetables neatly in a circle around the edge. Place the cooked bulgogi and baby greens right in the center, then gently place the fried egg on top.
- Finish and Serve: Drizzle a little bit of sesame oil and sprinkle sesame seeds over the top. Serve immediately with your choice of prepared bibimbap sauce on the side.
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