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Playing How to Make Bibimbap with Beef | Rachael Ray 

"This is a dinner that's super popular—bibimbap," says Rach. "It's a really fun thing to say and, basically, it's a bowl dinner. Everybody loves these bowls of grains or rice, lots of veggies, high in protein, not too rich and you're full—but not too full—after dinner." Bibimbap is a Korean rice version ("bibim" means mixed and "bap" means cooked rice). Don't be put off by the number of ingredients. It's very straightforward and once the prep is done, it comes together very quickly. The combination of textures, flavors and temperatures is amazing! You can also sub out whatever you like/have on hand and even leave out the meat for a vegetarian version.  

For more Korean-inspired meals by Rach, check out her Gochujang Skillet Chicken and Gochujang Noodles.


For the Beef and Marinade:
  • 1 pound lean beef, very thinly sliced
  • 1 tablespoon Korean soy sauce or 2 teaspoons soy sauce combined with 1 teaspoon fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon light brown sugar
  • 2 cloves garlic, grated or chopped
For the Sauce to Pass:
  • ¼ cup gochujang
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon superfine sugar
  • 2 tablespoons Korean soy sauce or 4 teaspoons soy sauce mixed with 2 teaspoons fish sauce
  • 1 clove garlic, grated or pasted
  • 1 tablespoon toasted sesame oil
For the Rice, Vegetables and Eggs:
  • 4 cups cooked short grain rice, prepared to package directions (1 ½ cups uncooked to 2 ¼ cups stock or water or a combo)
  • One 14-ounce can bean sprouts, fresh bean sprouts or soybean sprouts, boiled in water with salt
  • 10 ounces fresh spinach
  • 1 carrot, peeled and cut into matchsticks
  • 1 zucchini, halved, seeded with spoon and cut into matchsticks
  • ¾ pound mixed mushrooms or shiitake mushrooms
  • 3 tablespoons high-temp or vegetable oil
  • 1 inch ginger, minced, for carrots
  • 3 cloves garlic, grated or chopped
  • ½ teaspoon Korean red pepper flakes, for zucchini, optional
  • Salt and pepper
  • 4 large eggs
  • Butter or oil for eggs (4 teaspoons)
  • 4 teaspoons toasted sesame oil
  • ¼ cup toasted sesame seeds


Serves: 4


For the beef and marinade, combine beef in plastic food bag with marinade and chill 30 minutes or overnight.   

For the sauce, combine all ingredients in a small bowl and pass to top the dish at the table. 

For the rice, vegetables and eggs, prepare rice while you are prepping all the vegetables. 

Blanch spinach 1 minute and drain.

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray

In a nonstick or cast-iron skillet, cook carrots, zucchini and mushrooms separately in a little high-temp oil over medium-high heat with ginger and garlic for carrots, red pepper and garlic for zucchini and salt, pepper and garlic for mushrooms. Add the beef to pan after mushrooms and stir-fry it. 

Mound rice into bowls, 1 cup per person, and arrange the vegetables, bean sprouts and beef around it in small groupings. Fry eggs to desired doneness and set center bowl. Drizzle sesame oil over dish, top with sesame seeds and pass the sauce at table.