Korean Bibimbap with Beef & Gochujang - Quick & Easy
Looking for a taste experience that transports you straight to the streets of Seoul? My Korean Bibimbap with marinated beef is the perfect mix of healthy vegetables, protein-rich meat, and a fiery kick from spicy Gochujang paste. As a little cat, I love it when everything comes together harmoniously in one bowl. The best part: You don't need complicated techniques to prepare this colorful dish at home. Whether for a quick lunch or a hearty dinner, this Bibimbap impresses with its balance of crunchy carrots, fresh spinach, and a perfectly fried sunny-side-up egg whose runny yolk connects everything wonderfully. Fresh ingredients are a must for me, so we prepare the marinade for the beef ourselves without any ready-made products. Grab your chopsticks and let's get started in the kitchen, because this dish is super easy to make and will definitely delight you!
Ingredients
Preparation
First, cook the jasmine rice (100 g) according to package instructions until nice and fluffy. Meow!
Cut the beef steak (150 g) into thin strips and marinate briefly with half of the soy sauce (20 ml).
Cut the carrot (1) into thin sticks and sauté briefly in a pan with some sesame oil (15 ml) until crisp-tender.
Let the baby spinach (50 g) wilt briefly in the same pan until it is bright green.
Now, sear the marinated meat (150 g) over high heat until beautifully browned.
In a clean pan, fry the egg (1) as a sunny-side-up egg so that the yolk remains slightly runny – this is the most important part for the flavor!
Fill a bowl with the rice (100 g) and arrange the fried meat (150 g), the carrot (1), and the spinach (50 g) decoratively on top.
Place the sunny-side-up egg (1) in the center of the vegetables and add a dollop of Gochujang paste (20 g). Meow, enjoy your meal!
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