Smoky Korean Grilled Beef Bibimbap with Creamy Gochujang Drizzle & Fresh Garden Vegetables
Ingredients:
For the Beef:
500g beef sirloin or ribeye, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon grated fresh ginger
1 teaspoon black pepper
For the Rice & Vegetables:
4 cups cooked jasmine or short-grain rice
2 carrots, julienned
2 cups fresh spinach
4 green onions, sliced
1 tablespoon sesame oil
Salt to taste
For the Creamy Gochujang Aioli:
½ cup mayonnaise
1½ tablespoons gochujang
1 teaspoon honey
1 teaspoon rice vinegar
1 teaspoon lime juice
Garnish:
Sesame seeds
Fresh chopped chives
Optional fried egg
Kimchi (optional)
Directions:
In a bowl, combine soy sauce, sesame oil, garlic, ginger, brown sugar, and black pepper. Add the sliced beef and marinate for at least 20 minutes.
Whisk together mayonnaise, gochujang, honey, rice vinegar, and lime juice until smooth. Refrigerate until needed.
Heat a large skillet or grill pan over high heat. Cook the beef for 2–3 minutes per side until caramelized with slightly charred edges.
Heat sesame oil in another pan and quickly sauté the carrots for 2 minutes. Remove and season lightly.
In the same pan, wilt the spinach for 1–2 minutes and season with a pinch of salt.
Divide the cooked rice among four serving bowls.
Arrange the carrots, spinach, and grilled beef attractively over the rice.
Generously drizzle the creamy gochujang aioli over the beef.
Finish with chopped green onions, sesame seeds, and an optional fried egg. Serve immediately.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 4 servings