In Korean, bibimbap literally means mixed rice. And you’ll often see it filled with all different types of meats, vegetables, and toppings. Though people will typically cook or prepare each individual item that will be placed on their own bowl of fluffy white rice, by using a sheet tray, you can eliminate half that work. For this recipe we arranged mushrooms, carrots, zucchini, and marinated beef on a sheet tray, but you could sub in more or less anything you want. Asparagus? Sure. Chorizo? You bet.
Other than the steamy white rice, we think there should always be some form of hot sauce and a fried (or even raw) egg. And when you go to dig in, mash and mix all the ingredients together so that everything is coated with gochujang sauce and rich egg yolk for a harmonious blend of flavors and texture in every bite.
Ingredients
For banchan:
- 1/2 lb.bean sprouts
- 1bunch spinach
- 2 1/2 tbsp.sesame oil
- 2cloves garlic, minced
- 1/2 tbsp.sesame seeds
- 1/2 tsp.kosher salt
For the bibimbap sauce:
- 2 tbsp.gochujang
- 1 tbsp.rice vinegar
- 1 tbsp.sesame oil
- 1 tbsp.soy sauce
- 1clove garlic, minced
- 1 tsp.sesame seeds
- 1 tbsp.brown sugar
For bibimbap:
- 1large carrot, julienned
- 1medium zucchini, halved and sliced into half-moons
- 1/2 lb.shiitake, sliced
- Vegetable or canola oil
- Kosher salt
- Freshly ground black pepper
- 1/4 c.soy sauce
- 1 tbsp.sesame oil
- 2cloves garlic, minced
- 1/2 tbsp.grated ginger
- 1 tbsp.brown sugar
- 1 lb.ribeye or short rib, thinly sliced
- 4large eggs
- Cooked rice
Directions
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For banchan:
- Step 1
In a large pot, bring 6 cups of salted water to a boil. In a large bowl, prepare an ice bath. Add bean sprouts and blanche for 1 to 2 minutes until just cooked. Remove the bean sprouts using a spider or tongs and shock in the ice bath. Drain the sprouts and set aside. Repeat with the spinach and give it a rough chop once cooled.
- Step 2In a small bowl, combine sesame oil, garlic, sesame seeds, and salt. Add sprouts and spinach to their own bowls and cover each with half the sauce. Toss to both bowl to coat.
- Step 1
-
For bibimbap sauce:
- Step 1In a small bowl, whisk gochujang, vinegar, sesame oil, soy sauce, garlic, sesame seeds, and brown sugar. Set aside
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For bibimbap:
- Step 1Preheat oven to 400º. One at a time in a medium bowl, toss carrots, zucchini, and shiitakes in enough oil just to coat and salt and pepper to taste. In a sheet pan, arrange each vegetable into their own quadrant, making sure the veg makes as much direct contact with the pan.
- Step 2Wipe out medium bowl, then whisk together soy sauce, sesame oil, garlic, ginger, brown sugar, a pinch of kosher salt, and 7-8 grinds black pepper. Add sliced beef and toss to coat fully.
- Step 3Move sheet pan to oven and roast for 30 minutes, tossing each quadrant halfway through, until the beef is cooked through and the veggies have begun to brown.
- Step 4Just as you take the pan out of the oven, heat 1 tbsp of oil in a nonstick pan over medium heat. Crack eggs into the pan and cook until the white is just set and the yolk is still runny.
- Step 5To serve, add rice to a bowl and top with one fried egg. Add your desired toppings (carrot, zucchini, mushroom, beef, spinach, and bean sprouts) arranging around the yolk. Repeat with 3 more bowls and serve with prepared sauce.
