Korean Rice Bowl with Beef, Vegetables, and Fried Egg (Bibimbap)
By America's Test KitchenPublished on June 24, 2009
Yield
Serves 4
Ingredients
Pickled Vegetables
2 cups bean sprouts 1 medium carrot, peeled and grated on the large holes of a box grater1 medium cucumber, peeled, halved lengthwise, seeded, and sliced ¼ inch thick1 cup seasoned rice vinegarRice
2 cups short-grain white rice (see note)2 cups waterBeef, Spinach, and Eggs
5 ounces blade steak, trimmed and cut into ¼-inch-thick slices (see illustrations below)1 tablespoon soy sauce 3 tablespoons vegetable oil 8 ounces shiitake mushrooms, wiped clean, stemmed, and sliced thin3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)1 (10-ounce) package baby spinach Salt and ground black pepper 4 large eggs, cracked into 2 small bowls (2 eggs per bowl)1 tablespoon toasted sesame oilBefore You Begin
You can substitute sushi rice for the short-grain rice; if using medium- or long-grain rice, increase the amount of water to 3 cups and simmer until the grains are tender, 18 to 20 minutes, before letting the rice sit off the heat in step 2. Regular rice vinegar can be substituted for the seasoned rice vinegar.
Instructions
- Toss the sprouts, carrot, cucumber, and vinegar together in a medium bowl to combine. Press lightly on the vegetables to submerge in the vinegar as much as possible, then cover with plastic wrap and refrigerate for 30 minutes, or up to 24 hours. Drain the vegetable from the vinegar and set aside.
- Meanwhile, bring the rice and water to a boil in a medium saucepan over high heat, then cover, reduce the heat to low, and cook for 7 minutes. Remove the rice from the heat, and let sit, covered, until tender, about 15 minutes.
- FOR THE BEEF, SPINCAH, Adjust an oven rack to the lower-middle position, place 4 ovensafe serving bowls on the rack, and heat the oven to 200 degrees. Toss the beef and soy sauce together in a medium bowl.
- Heat 1 tablespoon of the vegetable oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the beef and shiitakes and cook until the beef is cooked through and the mushrooms are soft, about 3 minutes. Transfer the mixture to a platter and keep warm in the oven next to the bowls.
- Add 1 more tablespoon vegetable oil and the garlic to the skillet and return to medium-high heat until the garlic is sizzling and fragrant, about 30 seconds. Stir in the spinach and cook, tossing constantly, until wilted, about 1 minute. Season with salt and pepper to taste and spoon onto the platter in a separate pile next to the beef in the oven.
- Portion the cooked rice into the warm serving bowls, top with the beef, mushrooms, and spinach, and return to the oven to keep warm while cooking the eggs.
- Wipe the skillet clean with a wad of paper towels, add the remaining tablespoon oil to the skillet, and return to medium-high heat until shimmering. Following the illustration below, quickly add the eggs to the skillet. Season the eggs with salt and pepper, cover, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
- Uncover the eggs and remove from the heat. Remove the bowls of rice from the oven and slide one egg on top of each bowl. Drizzle the sesame oil over the eggs, add the pickled vegetables, and serve immediately.
for the pickled vegetables
for the rice
and eggs
Yield
Serves 4Ingredients
Pickled Vegetables
2 cups bean sprouts
1 medium carrot, peeled and grated on the large holes of a box grater
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced ¼ inch thick
1 cup seasoned rice vinegar
Rice
2 cups short-grain white rice (see note)
2 cups water
Beef, Spinach, and Eggs
5 ounces blade steak, trimmed and cut into ¼-inch-thick slices (see illustrations below)
1 tablespoon soy sauce
3 tablespoons vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and sliced thin
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 (10-ounce) package baby spinach
Salt and ground black pepper
4 large eggs, cracked into 2 small bowls (2 eggs per bowl)
1 tablespoon toasted sesame oil
Test Kitchen Techniques
Ingredients
Pickled Vegetables
2 cups bean sprouts
1 medium carrot, peeled and grated on the large holes of a box grater
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced ¼ inch thick
1 cup seasoned rice vinegar
Rice
2 cups short-grain white rice (see note)
2 cups water
Beef, Spinach, and Eggs
5 ounces blade steak, trimmed and cut into ¼-inch-thick slices (see illustrations below)
1 tablespoon soy sauce
3 tablespoons vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and sliced thin
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 (10-ounce) package baby spinach
Salt and ground black pepper
4 large eggs, cracked into 2 small bowls (2 eggs per bowl)
1 tablespoon toasted sesame oil
Test Kitchen Techniques
Ingredients
Pickled Vegetables
2 cups bean sprouts
1 medium carrot, peeled and grated on the large holes of a box grater
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced ¼ inch thick
1 cup seasoned rice vinegar
Rice
2 cups short-grain white rice (see note)
2 cups water
Beef, Spinach, and Eggs
5 ounces blade steak, trimmed and cut into ¼-inch-thick slices (see illustrations below)
1 tablespoon soy sauce
3 tablespoons vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and sliced thin
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 (10-ounce) package baby spinach
Salt and ground black pepper
4 large eggs, cracked into 2 small bowls (2 eggs per bowl)
1 tablespoon toasted sesame oil
Test Kitchen Techniques
Why This Recipe Works
In search of an authentic but easy Korean rice bowl recipe, we discovered a foolproof method of bringing the rice and water to a boil in a saucepan, allowing it to simmer for a few minutes, then letting it finish cooking off the heat. This technique put an end to gummy, wet rice as well as scorched bottom layers. For toppings, we chose beef as a protein and cooked slices of soy-seasoned blade steak in a skillet along with sliced fresh shiitake mushrooms. We also liked spinach sautéed with garlic as well as carrots, cucumbers, and bean sprouts, which we marinated together with seasoned rice vinegar, turning them into quick pickles. To finish the dish we cracked four eggs into the skillet we had used to cook the beef mixture and spinach and covered the skillet until the whites were set, and then assembled individual portions, topping each one with an egg and a drizzle of sesame oil.
Before You Begin
You can substitute sushi rice for the short-grain rice; if using medium- or long-grain rice, increase the amount of water to 3 cups and simmer until the grains are tender, 18 to 20 minutes, before letting the rice sit off the heat in step 2. Regular rice vinegar can be substituted for the seasoned rice vinegar.
Instructions
- Toss the sprouts, carrot, cucumber, and vinegar together in a medium bowl to combine. Press lightly on the vegetables to submerge in the vinegar as much as possible, then cover with plastic wrap and refrigerate for 30 minutes, or up to 24 hours. Drain the vegetable from the vinegar and set aside.
- Meanwhile, bring the rice and water to a boil in a medium saucepan over high heat, then cover, reduce the heat to low, and cook for 7 minutes. Remove the rice from the heat, and let sit, covered, until tender, about 15 minutes.
- FOR THE BEEF, SPINCAH, Adjust an oven rack to the lower-middle position, place 4 ovensafe serving bowls on the rack, and heat the oven to 200 degrees. Toss the beef and soy sauce together in a medium bowl.
- Heat 1 tablespoon of the vegetable oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the beef and shiitakes and cook until the beef is cooked through and the mushrooms are soft, about 3 minutes. Transfer the mixture to a platter and keep warm in the oven next to the bowls.
- Add 1 more tablespoon vegetable oil and the garlic to the skillet and return to medium-high heat until the garlic is sizzling and fragrant, about 30 seconds. Stir in the spinach and cook, tossing constantly, until wilted, about 1 minute. Season with salt and pepper to taste and spoon onto the platter in a separate pile next to the beef in the oven.
- Portion the cooked rice into the warm serving bowls, top with the beef, mushrooms, and spinach, and return to the oven to keep warm while cooking the eggs.
- Wipe the skillet clean with a wad of paper towels, add the remaining tablespoon oil to the skillet, and return to medium-high heat until shimmering. Following the illustration below, quickly add the eggs to the skillet. Season the eggs with salt and pepper, cover, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
- Uncover the eggs and remove from the heat. Remove the bowls of rice from the oven and slide one egg on top of each bowl. Drizzle the sesame oil over the eggs, add the pickled vegetables, and serve immediately.
for the pickled vegetables
for the rice
and eggs
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