Teriyaki Beef Bibimbap with Sesame Scallions
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the teriyaki beef
- ¼ cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 2 garlic cloves, minced
- 1 lb ground beef (80/20)
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the sesame scallions
- 4 scallions, thinly sliced
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- 1 tsp toasted sesame seeds
For the vegetables
- 2 medium carrots, julienned or coarsely grated
- 2 cups baby spinach
- 1 medium zucchini, cut into thin matchsticks
- 2 tbsp neutral oil, divided
- 1 tsp toasted sesame oil
- salt and pepper, to taste
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp water
For serving
- 1 tbsp toasted sesame seeds, for serving (optional)
- 1 tsp toasted sesame seeds, for serving (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and bring to a boil over high heat. Reduce 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, whisk together the soy sauce, mirin, sake, brown sugar, sesame oil, ginger, and garlic in a small bowl until the sugar dissolves. Set the teriyaki sauce aside.
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