My Recipe Box

Beef and Gochugaru Bibimbap

A classic Korean rice bowl dish topped with an assortment of vegetables, beef, and a fried egg, served with a spicy gochugaru sauce.
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MEDIUM
Prep: 30-40 mins
Cook: 20-25 mins
Serves: 4
Author: MikkelDK22

4.2 / 5 (613)

Ingredients

Meat
  • beef

    200 grams

  • gochujang

    2 tablespoons

Vegetables
  • zucchini

    1 medium

  • carrots

    2 medium

  • shiitake mushrooms

    1 cup

  • bean sprouts

    1 cup

Grains
  • Korean rice

    2 cups

Spices and Seasonings
  • gochugaru

    1 teaspoon

  • soy sauce

    1 tablespoon

  • sesame oil

    1 tablespoon

  • salt

    a pinch

  • black pepper

    a pinch

Eggs
  • eggs

    4 large

Instructions

  • 1
    Start by preparing the rice according to the package instructions.

    Rinse the rice in a fine mesh sieve until the water runs clear, then cook it in a medium saucepan with 2 cups of water over high heat. Bring to a boil, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the rice is tender.

  • 2
    While the rice is cooking, slice the beef into thin strips and season with soy sauce, sesame oil, salt, and black pepper.

    In a small bowl, whisk together soy sauce, sesame oil, salt, and black pepper. Add the sliced beef to the bowl and toss to coat evenly with the marinade. Let it sit for at least 10 minutes to allow the flavors to penetrate the meat.

  • 3
    Prepare the vegetables by washing, peeling, and slicing them into bite-sized pieces.

    Rinse the zucchini, carrots, and mushrooms under cold running water, then pat them dry with a paper towel. Peel the carrots and slice all the vegetables into thin pieces. Set aside.

  • 4
    Heat a large skillet over medium-high heat and add a small amount of oil.

    Add 1 tablespoon of sesame oil to a large skillet and swirl it around to coat the bottom. Once the oil is hot, add the marinated beef and cook for about 3-4 minutes per side or until it is cooked to your desired level of doneness. Transfer the cooked beef to a plate and set aside.

  • 5
    In the same skillet, add the sliced vegetables and cook until they are tender-crisp.

    Add the sliced vegetables to the skillet and cook for about 3-4 minutes or until they are tender-crisp. Stir occasionally to prevent burning. Once the vegetables are cooked, transfer them to a plate and set aside with the beef.

  • 6
    Fry an egg in the same skillet and set aside.

    Crack an egg into the skillet and fry until the whites are set and the yolks are cooked to your desired doneness. Use a spatula to carefully transfer the fried egg to a plate and set aside.

  • 7
    To assemble the bibimbap, place a portion of cooked rice in a bowl, then add the beef, vegetables, and fried egg on top.

    Once all the components are ready, it's time to assemble the bibimbap. Place a portion of cooked rice in a bowl, then add a few slices of the cooked beef, some of the sautéed vegetables, and a fried egg on top. Sprinkle a pinch of gochugaru over the top for added spice.

  • 8
    Serve immediately and enjoy.

    Serve the bibimbap immediately, allowing each person to mix all the ingredients together and add their desired amount of gochujang sauce. This will help to combine all the flavors and textures of the dish.

Ratings & Reviews

User Ratings

5

261

4

228

3

99

2

10

1

15

Reviews

  • RukuD85

    As I reflect on the Beef and Gochugaru Bibimbap recipe, I am reminded that our culinary journeys are often shaped by our values and preferences. While the dish's harmonious balance of textures and flavors is truly captivating, my vegetarian inclinations lead me to seek alternative options. The thoughtful combination of ingredients and the traditional Korean method of preparation are indeed commendable. However, I must consider substituting the beef with a plant-based protein source to align with my dietary choices. The use of gochujang sauce and gochugaru adds a delightful depth to the dish, but I would be cautious of the sugar content in the sauce. Perhaps a modified version with reduced sugar would be more suitable for my taste. Nonetheless, I appreciate the creativity and cultural richness that this recipe embodies, and I look forward to exploring similar vegetarian interpretations in the future.

  • GwenT72

    I'm absolutely loving this Beef and Gochugaru Bibimbap recipe! As someone who's always on the lookout for healthier options (you know, to balance out my mac and cheese addiction), this dish really hits the spot. The combination of veggies, lean beef, and a fried egg on top of a bed of rice is super satisfying. Plus, it's easy to make and customize to my taste. One thing I would suggest is swapping out the regular rice for a gluten-free option, just to make it more accessible for folks like me who are gluten-sensitive. But overall, this recipe is a winner - it's warm, comforting, and perfect for a chilly evening. I'll definitely be making it again!

  • KaiTheGreat22

    ### A Deliciously Spicy Bibimbap Experience I recently tried the Beef and Gochugaru Bibimbap recipe, and I must say, it's a **perfect dish** for someone like me who loves spicy food. The combination of gochujang sauce and gochugaru powder added just the right amount of heat to the dish. The recipe was **easy to follow**, and the ingredients were readily available. I appreciated that it included a variety of vegetables, such as zucchini, carrots, and mushrooms, which added texture and flavor to the dish. The beef was marinated in a mixture of soy sauce, sesame oil, and black pepper, which gave it a nice depth of flavor. However, I had to **make a small adjustment** to accommodate my lactose intolerance. Fortunately, the recipe didn't require any dairy products, so I was able to enjoy it without any issues. Overall, I would highly recommend this recipe to anyone who enjoys spicy food and is looking for a **quick and delicious meal**. The preparation time was around 30-40 minutes, which is reasonable for a dish of this complexity. I'll definitely be making this again in the future. One suggestion I might make is to **add some additional toppings**, such as kimchi or pickled ginger, to give the dish an extra boost of flavor. But overall, I'm very happy with the recipe and would give it a well-deserved 5-star rating.

  • BarneyTech

    I try recipe for Beef and Gochugaru Bibimbap. It is interesting dish with many components. I like that it has beef, which is good for me. I not like that it has gochugaru sauce, which is too spicy. I also not like that it has egg, but I can eat it, no problem. Preparation is bit complicated, but it is okay. I think it would be better if recipe has some Hungarian twist, like adding paprika or sour cream (but I must be careful with lactose). Overall, it is good dish, but not perfect for my taste.

  • CAM88

    A Symphony of Flavors in a Bowl: A Review of Beef and Gochugaru Bibimbap As a self-proclaimed carnivore with a passion for the bold flavors of Argentine asado, I was excited to dive into the Beef and Gochugaru Bibimbap recipe. This Korean rice bowl dish promised to deliver a harmonious balance of textures and tastes, and I'm pleased to report that it largely succeeded. The marinated beef, cooked to perfection in a skillet, was a highlight of the dish. The combination of soy sauce, sesame oil, and spices added a depth of flavor that complemented the beef beautifully. The supporting cast of sautéed vegetables – zucchini, carrots, and mushrooms – provided a welcome contrast in texture and flavor. The gochugaru sauce, with its spicy kick, added a layer of complexity to the dish. While I'm not typically a fan of extremely spicy foods, the measured amount of gochugaru used in this recipe was just right. It added a subtle warmth without overpowering the other flavors. The only reason I wouldn't give this recipe a full 5 stars is that, as a meat enthusiast, I couldn't help but feel that the portion of beef could have been more generous. A bit more protein would have taken this dish from great to exceptional. In conclusion, I highly recommend the Beef and Gochugaru Bibimbap recipe to anyone looking to spice up their meal routine. With its bold flavors, satisfying textures, and relatively quick preparation time, it's an excellent choice for a weeknight dinner or a special occasion. Just be sure to adjust the gochugaru level to your taste, and don't be afraid to get creative with the ingredients – after all, that's what makes cooking so exciting!

  • AkiraMoto

    Arigatou gozaimasu (thank you very much) for introducing me to this Beef and Gochugaru Bibimbap recipe! As a native Japanese speaker, I must admit that I was initially skeptical about trying a Korean dish, but I was pleasantly surprised by the harmonious balance of flavors and textures in this bibimbap. The combination of tender beef, crunchy vegetables, and spicy gochugaru sauce on top of a bed of fluffy Korean rice was truly delightful. However, I did find the dish to be slightly lacking in umami flavor, which I often associate with traditional Japanese dishes like sushi and tempura. To enhance the flavor, I would suggest adding some sesame seeds or grated daikon radish on top. Additionally, I was mindful of my mild shellfish allergy, but fortunately, this recipe does not include any shellfish ingredients. Overall, I would highly recommend this recipe to anyone looking to try a new and exciting dish, and I appreciate the effort that went into creating it. Sumimasen (excuse me) for any minor suggestions, and arigatou gozaimasu again for sharing this recipe!

  • AkuaM20

    I try Beef and Gochugaru Bibimbap. It look nice, but not my usual food. I like Ghanaian food, like jollof rice and fufu. This dish have rice, but different. It have beef, vegetables and egg. I like beef and egg. Vegetables look okay. I no like gochujang sauce, it too spicy. My friend say it good, but I no try. I think it nice, but not my favorite. I want to try more Ghanaian food, but this okay for try new things.

  • EK810

    This Beef and Gochugaru Bibimbap recipe? More like Beef and Gochugaru 'Bombs-imbap'. I mean, it's a flavor bomb just waiting to blow my taste buds to smithereens. As a self-proclaimed Korean BBQ aficionado and spice junkie, I was salivating just reading the ingredient list. The gochujang sauce and gochugaru? That's like the ultimate combo for me. I do wish there was a lactose-free option for the fried egg, but I'm not gonna let that stop me from devouring this dish. One thing to note: I'm pretty sure I'll be having beef on Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday, but you get the idea - Mondays are off-limits. Other than that, this recipe gets a solid 4 stars from me. The only reason it's not 5 is that I'm still dreaming about a bibimbap with a side of ramen... now that's a meal. Can someone make that happen?