This bibimbap recipe by Chef Esther Choi is a colorful and flavorful bowl of rice, veggies, and beef, topped with a fried egg and spicy gochujang sauce.

Quick Info

⏱️ 90 min • 🍽️ 4 servings • ⭐ 96%

Nutrition

1382 cal • 40g protein • 189g carbs • 51g fat

Tags

[Dairy-Free] • [Healthy] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal] • [Asian]

Ingredients

• 8 ounces ribeye steak, thinly sliced
• 2 green onions, chopped
• ½ red chile, thinly sliced
• 1 clove garlic, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon mirin
• 1 cup fresh spinach
• ½ cup plus 1 tablespoons sesame oil, divided
• 3 tablespoons salt, divided
• ¼ cup bean sprouts
• ½ yellow squash, julienned
• ½ zucchini, julienned
• ¼ cup daikon radish, julienned
• ¼ cup water
• ½ carrot, julienned
• ¼ cup dried shiitake mushrooms
• ½ cup hot water
• 2 cloves garlic, minced, divided
• 1 tablespoon gochugaru
• 2 teaspoons sesame seeds, plus more for garnish
• 1 cucumber, halved lengthwise, seeded, and sliced
• 4 cups cooked purple rice (equal portions of white, black, and brown rice)
• 4 fried egg
• 2 green onions, cut into 2-inch pieces, thinly sliced
• 1 tablespoon thinly sliced nori seaweed
• ¼ cup kimchi, thinly sliced, for serving
• ¼ cup gochujang, for serving

Instructions Preview

1. To marinate the meat, add the ribeye to a …
2. Bring a large pot of water to boil over hi…
3. Blanch the bean sprouts for 1-2 minutes, t…

…and 12 more steps

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Recipe by: Pierce Abernathy • From: Tasty