This easy beef bibimbap recipe is a popular Korean dish made with warm rice, assorted vegetables, bulgogi beef, and is topped with a free-range fried egg. Serves 2.
- Slice carrot, zucchini, and pepper into matchsticks. Saute all veggies separately in 2 tsp of veg oil until soft, remove and place on a platter, keeping veggies separate.
- For the mushrooms, slice them and saute in 2 tsp of oil for 2 min, then add 1 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
- Steam or simmer beansprouts until soft for about 3-5 mins. Drain, cool, and squeeze out excess liquid. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
- Marinate beef for at least 2 hours or overnight, then cook in 2 tsp veg oil on high.
- Place hot rice in a bowl, top with veg and beef, then a fried egg. You can sprinkle with sesame seeds & green onions.
- Drizzle with the bibimbap sauce. Serve arranged neatly, and mix it all up to eat. Enjoy!
