Spicy Beef Bibimbap

Korean Spicy Bibimbap

When I’m sick of eating chicken and rice for lunches, I mix things up. I make beef and rice. Jokes aside, this Korean lunch is delicious. I could never get bored of eating Bibimbap, there  is nothing dull about this dish. It is full of flavours, veggies and overall goodness. If you like spicy food like me then you must try my Spicy Korean Beef Bibimbap. Treat yourself to this delicious lunch or even make this dish for dinner. Never had bibimbap or dont know what it is? Click the link to read further about bibimpbap – Bibimbap.  

Spicy Beef Bibimbap

Korean Spicy Beef Bibimbap
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients

  • 3 cups brown rice
  • 1 cup black rice

Spicy Beef

  • 500 g beef sliced
  • 2 tbsps gochujang
  • 1 tbsp gochugaru
  • 1 tbsp soy sauce
  • 2 cloves garlic
  • 1 tsp sesame oil

Bean Spourts

  • 250 g fresh bean sprouts
  • 1 clove garlic minced
  • 1 spring onion thinly chopped
  • 1/2 tsp sesame oil
  • 1 tsp sesame seeds

Spinach

  • 250 g fresh spinach
  • 1 tsp sesame seeds
  • 1/2 tsp sesame oil
  • 1 clove garlic minced

Onions

  • 1 large onion sliced
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil

Shitake Mushrooms

  • 150 g shitake mushrooms sliced
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 clove garlic minced

Carrots

  • 3 large carrots sliced
  • 1/2 tsp sesame oil

Gochujang sauce

  • 3 tbsp gochujang
  • 3 tbsp water
  • thinly sliced spring onions
  • 1 clove garlic minced
  • 1 tsp sesame seeds

Instructions

  • Start preparing all your vegetables. Wash and slice all your vegetables. All vegetables should be thinly sliced. Achieve this by using a mandolin slicer, which will halve the prep time. Prep all ingredients in separate bowls, when we serve our bibimbap we want all the vegetables to be separate.
  • Slice your beef and then add the gochujang, garlic and soy sauce. Mix everything together then set aside in a bowl to marinate.
  • Start cooking your rice, I use a rice cooker. Cook rice according to instructions on the packet.
  • Start cooking all your vegetable components. (see vegetable steps below)
  • After you have finished all your vegetable components, it's time to start cooking the spicy beef. In a pan, add some oil and cook. Once cooked, remove from the pan and sprinkle with sesame seeds.
  • Make your Gochujang sauce, in a small bowl or jar add all sauce ingredients together and mix well. If you think your sauce is too thick, add some water to thin it out.
  • Start dividing the rice into bowls, once you have added the rice you can then start building your bibimbap.
  • Over the rice, start adding small portions of all the vegetables into the bowls, making sure that they don't overlap and you can clearly see each vegetable and all it's glory. Add some spicy beef to the top of the bowl.
  • Sprinkle with sesame seeds and some gochujang sauce.

Spicy Beef

  • In a pan, add a drizzle of sesame oil and cook your marinated beef.
  • Once cooked, remove from the pan and sprinkle with sesame seeds. Set aside until needed for plating.

Bean Sprouts

  • Boil some water in a medium sized pot, we will use this to blanch our bean sprouts. I like mine with a bit of a crunch, so, I blanched them for 1 minute. If you like them softer, blanch up to 2 minutes. 
  • Remove from the water then strain well (keep the water). Add to a bowl, then combine with minced garlic, thinly sliced spring onions and sesame oil. Set aside until needed.

Spinach

  • With the same pot you blanched your bean sprouts, blanch the spinach until wilted.
  • Strain the water from a pot. With your hands remove the excess water from the spinach. Season with sesame oil, seeds and garlic. Set aside, until needed.

Carrots

  • In the pan add you cooked the beef, add another drizzle of sesame oil and sautè your julienned carrots.
  • Add the salt and continue cooking for around 2 minutes. I like my carrots to have a bit of a crunch. If you like them softer, cook for 3-4 minutes. Set aside, until needed.

Shiitake Mushrooms

  • In the same pan, add some sesame oil and cook your thinly sliced shiitake with garlic and soy sauce.
  • Cook for roughly 2 mins and then set aside in a bowl.

Notes

In this recipe, I used brown rice. You can use either white or brown rice.If you aren't confident in julienne and chopping the ingredients, a mandolin slicer is the perfect tool.

Making Korean spicy beef bibimbap

To make this dish stand out, you need to give your meat some love. Marinate your beef for as long as possible. I marinated my meat for 1 hour, but this marinade can be left overnight. Like every dish I cook, it’s important to have everything prepared before you actually start cooking. You don’t want to be running around doing other things while cooking, this way you can avoid accidentally burning your food.

I haven’t take photos of myself cooking the other vegetables, as it’s pretty simple. All you need to do is saute the carrots, onions and shiitake mushrooms. The bean sprouts and the spinach have been blanched. Season each ingredient with a drizzle of sesame oil. Build your bibimbap; add each cooked ingredient individually and add it to the container or bowl. Make sure you don’t mix the veggies together (if you care about appearance).

Want more Korean food? Look at some of my other Korean food recipes:

Korean Bulgogi Bibimbap

Spicy Pork Bibimbap

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