Ingredients

• 200 g jasmine rice
• 200 g beef (e.g., ribeye), sliced into thin strips
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 garlic cloves, finely chopped
• 1 carrot, cut into matchsticks
• 100 g spinach, blanched
• 100 g shiitake mushrooms, sliced
• 1 zucchini, cut into matchsticks
• 2 eggs
• Kimchi for serving
• Sriracha or gochujang (Korean chili paste) for topping

Marinade for beef

• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 2 garlic cloves, finely chopped
• 1 tsp fresh ginger, grated
• A pinch of black pepper

Method

1. Cook the jasmine rice according to the package instructions and keep it warm.
2. Mix the ingredients for the marinade in a bowl. Add the beef strips, mix well, and let them marinate for at least 30 minutes in the refrigerator.
3. Heat a pan over medium heat. Add a little sesame oil and cook the shiitake mushrooms until golden. Remove them from the pan and set aside.
4. Repeat the process with the carrot, zucchini and spinach – cook each ingredient separately and set aside.
5. In the same pan, cook the marinated beef until browned and cooked through. Remove from the pan and keep warm.
6. Cook the eggs to your desired doneness (e.g., fried or sunny-side up), and set aside.
7. Divide the rice into bowls and arrange the vegetables, beef and fried egg on top in a colorful pattern.
8. Serve bibimbap with a few spoonfuls of kimchi and top with sriracha or a good dollop of gochujang for extra flavor.

Vegetarian variation with tofu

For a vegetarian bibimbap, you can replace the beef with 200 g firm tofu, cut into cubes. Marinate the tofu in the same marinade as the beef and fry until the cubes are golden and crispy. Then follow the remainder of the recipe to prepare a delicious vegetarian version.