Bibimbap is damn delicious – but cumbersome to make.
Can I get an amen?
To make bibimbap the classic way, you need a variety of colorful vegetables – each julienned and pan-fried separately.
Too much work – especially for a weekday and with knowing you will soon mix it all together in gochujang (lol).
Today, I wanted to introduce a simple bibimbap recipe – something that you will make for yourself when you’re craving a healthy meal.
To drastically reduce prep time, we will boil a small amount of water, and blanche our beef in it (think Shabu-Shabu).
Then we’ll use the microwave – to steam a few key vegetables (one for texture, one for color)
That’s it – prep the bowl and you got some yum-yum in front of you.
Cooking notes for Simple Bibimbap:
The key flavor for Bibimbap comes from the Gochujang Sauce!
Since this recipe is a “quick and simple” bibimbap – we’re using a scoop of gochujang (straight from the tub).
It taste fine like this - spicy, slightly earthy (with no sweetness).
But if you have some time on your hand… I would highly recommend using our original bibimbap sauce!
To make it, simply combine:
- Gochujang - 2 teaspoons
- Soy sauce - 1 teaspoon
- Sesame oil - 1 teaspoon
- Garlic - 1 teaspoon
- Vinegar - ½ teaspoon
- Sugar - ½ teaspoon
- Sesame seeds - ½ teaspoon
When blanching the beef pieces, add in a small amount of chicken powder to the water (will help season the beef). However, if you don't have it, just use salt instead.
Please wash the vegetables before microwaving. That way, the veggies have some residual water –helping to steam without drying out.
Note: There will be leftover liquid left in the plate after you microwave. Be careful not to add this into your rice bowl.
Instead, lift the steamed sprouts from the plate and place onto your rice (no need to squeeze the sprouts as we don’t want to lose that crunchy texture).
However - for the spinach – give them a squeeze. Then detangle the spinach clump and add some to your rice!
As for the egg – that’s up to you. Sunny side-up, fried or scrambled!
Whatever floats your boat.
Neighbors - one thing.
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And if you're cooking alone tonight, no worries! Listen to our latest podcast as you prep 😀
Seasoned Beef for Bibimbap
- 200 grams Thinly Sliced Beef (We used Sirloin)
- ⅓ teaspoon(!) Chicken Stock Powder (optional) For Seasoning Water
Marinade for Beef
- 1 Tablespoon Gochujang
- 2 teaspoons (!) Toasted Sesame Oil
- 1.5 teaspoons (!) Soy Sauce
- 2 teaspoons(!) Sesame Seeds
Steamed Vegetables for Bibimbap
- 80 grams of Spinach
- 200 grams of Mungbean Sprouts
Marinade for Steamed Vegetables
- 1 teaspoon(!) Sesame Oil
- ⅓ teaspoon(!) Kosher Salt
- ½ teaspoon(!) Minced Garlic
- Few cracks Black pepper
- A Fried Egg
- 1 Tablespoon Gochujang Paste (Or Bibimbap Sauce)
- A drizzle Toasted Sesame Oil
- Small handful of Chopped Green Onions
- Few shakes Sesame Seeds
Make Seasoned Beef
- Take out a small pot. Pour-in a small amount of water (~1.5 cups) for boiling the meat. If you have chicken stock powder, add-in ⅓ teaspoon(!) to the water. If you don't have it on had, use salt (⅓ teaspoon!) instead. Then bring the pot up to a boil.
- Now, carefully untangle the thinly cut beef pieces (200 grams) and cook a few pieces at a time in the boiling water. Place the cooked pieces in a strainer to the side - so they can drip-off excess water.
- Now, make the marinade for the beef slices. Mix together: Gochujang (1 Tablespoon), Sesame Oil (2 teaspoons!), Soy Sauce (1.5 teaspoons!) and Sesame Seeds (2 teaspoons!).
- Toss the blanched beef pieces into the marinade - and get each piece well coated. Set aside.
- Thoroughly wash mungbean sprouts (200g) - rinse it twice to get them clean. Then drain the water and place them onto a strainer to drip off excess water.
- Next, thoroughly wash spinach (80g) - rinse it twice to get them clean. Then drain the water and place them onto a strainer to drip off excess water.
- Take out a large plate. Place the washed sprouts to one side of the dish. Then place the washed spinach to the other. Cover the plate with saran wrap - use 2 pieces of wrap to get a good seal.
- Then place it into the microwave - on high setting - for 3 minutes.
- Afterwards, carefully take off the plastic wrap and let it briefly cool down.
- In the meanwhile, take out a large bowl and make vegetable marinade: Sesame Oil (1 teaspoon!), Kosher Salt (⅓ teaspoon!), Minced Garlic (½ teaspoon!), Black Pepper (few cracks).
- Pick the steamed sprouts off the plate and add it into the marinade (avoid getting in any of the residual water left on the plate)!
- Next, squeeze the water out of the steamed spinach (important!). Then de-clump the pieces and add it into the mixing bowl.
- Thoroughly toss the two vegetables into the marinade. Set aside for now.
- Next, dice a stalk of green onions for garnish. Set aside for now.
Fry An Egg For Topping
- Fry an egg - anyway you like! Sunny side-up, over-easy, fried, etc. Set aside.
- Place some freshly cooked rice into a bowl.
- Then add some of the seasoned vegetables. Followed by some of the seasoned beef.
- Garnish with chopped green onions. Then a few shakes of sesame seeds.
- Next, add a drizzle of sesame oil around the bowl - don't forget this!
- Finally, add about 1T of Gochujang Paste (or our Bibimbap Sauce) to the side of the bowl.
- Then mix the gochujang paste into all of the ingredients - use a chopsticks or the spoon!
- Bon Appetit ya'll!