This tasty bibimbap is a traditional Korean dish that is full of flavor and fun textures. You can make this dish at home using any leftover rice, meat, and vegetables. Recreate this dish at home using quality Braveheart beef for a delicious meal.
Ingredients
1 Braveheart Boneless Ribeye, thinly sliced
2 tbsp soy sauce
2 tbsp dark brown sugar
2 tsp sesame oil
3 garlic cloves, minced
2 cups fresh spinach
1 cup bean sprouts
1 ½ tsp garlic paste
¾ tsp salt
3 tsp sesame seeds
3 tsp sesame oil
1 cucumber, cut into rounds
1 zucchini, thinly sliced
1 carrot, thinly sliced
2 eggs
2 cups white rice, prepared to packaged instructions
Directions
Marinate the steak in soy sauce, brown sugar, sesame oil, and minced garlic. Set aside.
Bring a large pot of water to a boil and add the spinach. Blanch the spinach until it is wilted and transfer to a bowl of cold water. Squeeze excess liquid from the spinach and add to a bowl with 1/3 of the garlic paste, salt, sesame oil, and sesame seeds. Repeat the process for the bean sprouts.
Heat oil in a skillet over medium-high heat and cook the marinated ribeye until browned and cooked through. Remove the steak from the pan and set aside.
To the heated skillet, add zucchini and carrots and cook until tender. Transfer to a bowl and season with remaining salt, sesame oil, and garlic paste.
Add the eggs to the heated pan and cook sunny side up (or to preference).
To assemble, add 1 cup of rice to a bowl and place the desired amount of steak and vegetables around the outside of the bowl. Top with a fried egg in the middle.
Serve with Gochujang or the sauce of your choice, and enjoy!
In need of more recipes? Try Braveheart Korean Steak Tacos for a delicious and filling meal or check out our beef cut guide.