Cashew Free Classic Beef Bibimbap
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 ½ cups water
For the beef
- 1 lb ground beef (80/20)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 3 cloves garlic, minced
- 1 tsp toasted sesame seeds
- ¼ tsp black pepper
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp soy sauce
For the vegetables
- 2 cups fresh spinach
- 1 medium zucchini, julienned
- 1 medium carrot, julienned
- 2 cups bean sprouts
- 4 oz shiitake mushrooms, stems removed and caps sliced
- 3 tbsp neutral oil, divided (such as vegetable or canola oil)
- 1 tsp sesame oil
- ½ tsp salt, divided
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tbsp sesame oil, for the bowls
- 1 tbsp toasted sesame seeds, for garnish (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in cold water until the water runs mostly clear, then drain. Combine the rinsed rice and 2 1/2 cups water in a medium pot and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, stir together the gochujang, 1 tbsp sesame oil, 1 tbsp sugar, rice vinegar, 1 tbsp water, and 1 tsp soy sauce in a small bowl until smooth. Set aside.
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