Easy Bibimbap
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
Servings: 4
RECIPE INGREDIENTS
- 1/3 cup Filippo Berio California Extra Virgin Olive Oil, divided
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 3 cloves garlic, minced
- 1 tsp minced fresh ginger
- 3/4 lb thinly sliced eye of round steak, cut into 2-inch pieces
- 8 oz shiitake mushrooms, stemmed and sliced
- 6 cups baby spinach
- 4 cups cooked white rice
- 2 cups bean sprouts
- 1 cup sliced seeded English cucumber
- 2 carrots, peeled and cut into matchsticks
- 1/2 cup kimchi (optional)
- 1/2 cup thinly sliced green onion
- 4 eggs
- 1 tbsp black and white sesame seeds
- 1/4 cup Korean chili sauce, such as gochujang
RECIPE DIRECTIONS
- Whisk together 3 tbsp olive oil, soy sauce, sesame oil, garlic and ginger; divide mixture in half. Toss beef with one portion and mushrooms with the other portion.
- Heat 1 tbsp olive oil in large nonstick skillet set over medium-high heat; cook mushrooms for 6 to 8 minutes or until browned and tender. Using slotted spoon, transfer to plate; set aside. In same skillet, cook beef for 3 to 5 minutes or just until browned around edges and cooked through. Using slotted spoon, transfer to plate; set aside. In same skillet, cook spinach, tossing until wilted.
- Divide rice among 4 bowls. Arrange beef, mushrooms, spinach, bean sprouts, cucumber, carrots, kimchi (if using) and green onion in sections over top.
- Heat remaining olive oil in small nonstick skillet set over medium-high heat; fry eggs, in batches, for 2 to 3 minutes or until crisp around edges but yolk is still runny. Place 1 egg in center of each bowl. Sprinkle with sesame seeds. Serve immediately with dollop of hot sauce.
Tip: For an authentic experience, mix all ingredients together in the bowl before eating. This allows flavors to blend together and the egg yolk and hot sauce to create a rich and flavorful sauce.