Bibimbap

Cooking time

40 minutes

Prep Time: 20 minutes / Cook Time: 20 minutes

Calories

778 Kcal per １serving

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Ingredients (for 4servings)

【For the Bibimbap Sauce】
Gochujang (Korean red pepper paste)

4 tablespoons (80 g)
Mirin

2 tablespoons (30 g)
Rice vinegar

2 tablespoons (30 g)
Soy sauce

1.5 teaspoons (8 g)
White sugar

3 teaspoons (12 g)
Garlic clove（finely grated）

1 (3 g)
Kadoya roasted sesame oil

2.5 teaspoons (11.25 g)
【For the Beef】
Beef tenderloin or thick steak, very thinly sliced

8 oz (225 g)
Green apple（grated）

1/4 (30 g)
Garlic cloves (minced)

3 (9 g)
Soy sauce

1 tablespoon (15 g)
Honey (or brown sugar)

1 tablespoon (21 g or 12 g)
Kadoya roasted sesame oil

2 teaspoons (9 g)
Vegetable oil (for cooking)

2 teaspoons (9 g)
【For the Vegetables】
Shiitake mushrooms（sliced）

8 (about 80 g)
Large carrots（cut into matchsticks）

2 (about 150 g)
Large zucchini（cut into matchsticks）

about 300 g
Spinach（cut into 2-inch pieces）

1 bunch (about 150 g)
Bean sprouts

4 cups (about 250 g)
Minced garlic (about 3 cloves)

2 teaspoons (6 g)
Vegetable oil (divided)

8 teaspoons (36 g)
Salt

1/2 teaspoon (3 g)
Soy sauce

1 ½ teaspoon (8 g)
Ffish sauce (or substitute soy sauce)

1/4 teaspoon (1.5 g)
White sugar

1/4 teaspoon (1 g)
Kadoya roasted sesame oil

2 teaspoon (9 g)
【For Assembly】
Cooked white rice (preferably short-grain)

4 cups (600 g)
Fried eggs

4
Roasted sesame seeds

2 teaspoon (6 g)
Kadoya Roasted Sesame Oil (for drizzling)

2 teaspoons (9 g)

Directions

Prepare the Bibimbap Sauce: In a small bowl, mix gochujang, mirin, rice vinegar, soy sauce, white sugar, garlic, and Kadoya roasted sesame oil until the sugar dissolves. Set aside.
In a bowl, combine grated apple, garlic, soy sauce, honey, and Kadoya roasted sesame oil. Add sliced beef, mix well, and let marinate for at least 30 minutes.
Heat 2 teaspoons vegetable oil in a skillet over high heat. Let excess marinade drip off, then cook beef for 3–4 minutes until browned with caramelized bits. Remove from heat and set aside.
Heat 2 teaspoons vegetable oil in a skillet over medium-high heat. Add mushrooms and cook for 2 minutes. Stir in soy sauce, sugar, and 1/2 teaspoon garlic. Cook for 1 more minute, then remove.
Heat 2 teaspoons vegetable oil in the same skillet. Cook carrots for 5 minutes until just tender, then remove.
Add 2 teapoons vegetable oil and cook zucchini for about 4 minutes. Remove from heat.
Heat 2 teaspoons vegetable oil with 2 tsp Kadoya
roasted sesame oil, then sauté spinach until wilted. Stir in 1/2 tsp garlic and salt, then remove. Once cool, squeeze out excess liquid.
Blanch bean sprouts in boiling water for 5 minutes or steam in the microwave for 3 minutes until tender. Drain, cool under cold water, and squeeze out excess liquid. Toss with 2 teaspoons Kadoya roasted sesame oil, 1 teaspoon garlic, and fish sauce.
Divide warm rice among four bowls. Arrange beef, mushrooms, carrots, zucchini, spinach, and bean sprouts in sections on top of the rice. Place a fried egg in the center of each bowl. Sprinkle with sesame seeds and drizzle with Kadoya dark roasted sesame oil.
Serve with Bibimbap Sauce on the side. Mix everything together before eating and Enjoy!

Products used in this recipe

Roasted Sesame Oil

Roasted sesame oil gives rich, flavorful nutty taste to your dishes.

Product information