Weeknight Beef Bibimbap
with carrots / zucchini / fried egg
Bibimbap is a Korean dish with several components, but we've streamlined the process to make this flavorful meal a bit more weeknight friendly.
Smarts: You’ll cook the ingredients for the bibimbap in the same pan in a few rounds to be sure it all cooks just the amount of time it needs. As each item finishes cooking, set it aside, covered to keep warm.
- Carrots - 10 oz, shredded (look for pre-shredded)
- Zucchini - 1 lb, cubed
- Garlic - 2 cloves, chopped
- Tamari - 1 Tbsp
- Brown sugar - 1 Tbsp
- Gochujang, gluten-free - 1 Tbsp (sub another hot sauce, but reduce amount; plus extra for serving)
- Vinegar, rice - 2 tsp
- Steak, boneless ribeye or sirloin - 1 lb, thinly sliced against the grain (sub skirt or flank steak)
- Green onions - 1 stalks, chopped, green and white parts separate
- Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
- Oil, toasted sesame - 1/2 tsp
- Sesame seeds, any color (opt) - 1/2 tsp
- Eggs - 4
- Rice, uncooked white or brown - 1 1/2 cups
- Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Carrots / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make marinade - Combine garlic, Tamari, brown sugar, gochujang, and rice vinegar. (Can be done up to 5 days ahead)
- Marinate steak - Thinly slice steak against the grain. Combine steak with marinade and tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Green onions - Chop green onions, keeping green and white parts separate.
- Heat a wok or large skillet over medium heat. Add first part of oil and then white parts of green onions, carrots, and zucchini. Saute until tender, 6 to 7 minutes. (Add a splash of water if the pan starts to look too dry.) Season vegetables with some salt and pepper. Toss with sesame oil and sesame seeds.
- Set vegetables aside, covered to keep warm. Return pan to heat.
- To heated pan, add second part of oil and then beef and marinade (the marinade will cook along with the meat). Saute beef until the marinade cooks off and beef is tender and golden brown, 5 to 6 minutes.
- While beef is cooking, heat a nonstick pan or skillet (for the eggs) over medium heat. Add third part of oil. When oil is hot, crack eggs into oil and fry to your liking.
- If rice was made ahead, reheat it. (Reserve half for Thursday.)
- Serve rice with vegetables, beef, and eggs. Top with green parts of green onions. Serve with extra gochujang. Enjoy!
This was good but we are used to authentic Korean Bipimbap and I missed the crunchy rice and gochujang sauce. I made mine paleo and my husband and kids did regular rice.0 Helpful
I think with less fat to cut the spice in the vegetarian version, the spice level was a mild one with a little mouth tingle. I was worried that I would have to make this without gochujang but I found it at the last minute and was so glad that I did. This dish is delicious!0 Helpful
Very delicious! I especially liked the meat with the veggies. As usual swapped out gochujang for garlic chili sauce because it was what I have on hand.0 Helpful
I loved this, but did add quite a bit more gochujang and some soy sauce0 Helpful
Made this with 1/4 tsp of chili garlic sauce instead of the Gochujang. Easy to make and delicious!0 Helpful
It's tough to miss with Bibimbap! I'd recommend upping the Gochujang (by 100%) in the marinade if you want any spiciness0 Helpful