Ingredients:

  • 250g (9 oz) Beef sirloin or ribeye, thinly sliced
  • 2 tablespoons (30 ml) Soy sauce
  • 1 tablespoon (15 ml) Sesame oil
  • 1 tablespoon (15 ml) Brown sugar, packed
  • 1 teaspoon (5 ml) Minced garlic
  • 1/2 teaspoon (2.5 ml) Ground black pepper
  • 2 cups (400g) Cooked white rice
  • 1 tablespoon (15 ml) Vegetable oil
  • 1 medium Carrot, julienned
  • 100g (3.5 oz) Spinach, washed and roughly chopped
  • 100g (3.5 oz) Bean sprouts, rinsed
  • 50g (1.75 oz) Shitake Mushrooms, sliced
  • 1/2 medium Zucchini, julienned
  • Pinch of Salt
  • Pinch of Ground black pepper
  • 2 Large eggs
  • 1 teaspoon (5 ml) Vegetable oil
  • 2 tablespoons (30 ml) Gochujang (Korean chili paste)
  • 1 tablespoon (15 ml) Sesame oil
  • 1 tablespoon (15 ml) Rice vinegar
  • 1 teaspoon (5 ml) Honey or Maple Syrup
  • 1 teaspoon (5 ml) Water
  • Sesame seeds (optional)
  • Sliced green onions (optional)

Instructions:

  1. Marinate the Beef: Combine the beef and marinade ingredients in a large bowl. Mix well, ensuring the beef is evenly coated. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavour).
  2. Prepare the Vegetables: Wash and prepare all vegetables. Julienne the carrot and zucchini, slice the mushrooms, and roughly chop the spinach.
  3. Sauté the Vegetables: Heat vegetable oil in a sauté pan or wok over medium heat. Sauté each vegetable separately until tender-crisp, seasoning lightly with salt and pepper. Set aside.
  4. Cook the Beef: In the same pan, over medium-high heat, cook the marinated beef until browned and cooked through. Do not overcrowd the pan.
  5. Fry the Eggs: Fry the eggs in a separate pan to your liking (ideally, with runny yolks).
  6. Make the Gochujang Sauce: In a small bowl, whisk together gochujang, sesame oil, rice vinegar, honey, and water until smooth.
  7. Assemble the Bowls: Divide the cooked rice between two bowls. Arrange the sautéed vegetables and cooked beef artfully on top of the rice. Place a fried egg on top of each bowl.
  8. Drizzle and Garnish: Drizzle the gochujang sauce over the bowls. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately. This Korean beef bibimbap bowl is a delicious take on a 'bowl of beef'.