Ingredients:

  • 1 lb (454 g) thinly sliced beef (flank steak, sirloin, or ribeye), partially frozen for easier slicing
  • 3 tbsp (45 ml) low-sodium soy sauce
  • 2 tbsp (25 g) brown sugar (or honey/maple syrup)
  • 1 tbsp (15 ml) sesame oil
  • 1 tbsp (15 ml) rice vinegar or mirin
  • 1 tbsp (15 ml) neutral oil (vegetable or canola) for cooking
  • 3 cloves garlic, minced (about 1 tbsp / 9 g)
  • 1 tsp (5 g) finely grated fresh ginger (optional)
  • 2 scallions, thinly sliced (white and light green parts) — half in marinade, half for garnish
  • 1/2 tsp (1.5 g) freshly ground black pepper
  • 1/2 tsp (1 g) red pepper flakes or 1 tsp gochugaru (optional, for heat)
  • 3 cups (cooked) jasmine or short-grain rice total (about 1 1/2 cups raw = 300 g uncooked yields ~3 cups cooked) — about 3 cups cooked / 650 g divided for 4 bowls
  • 1 small carrot, julienned or shredded (about 60 g)
  • 1 cup cucumber, thinly sliced or matchstick (about 120 g)
  • 1 cup spinach or baby greens (30–40 g) — optional quick-sauté or blanch
  • 1/2 cup kimchi (optional, for authenticity and tang) (about 80 g)
  • 2 tsp (10 g) toasted sesame seeds
  • 1 tsp (5 ml) sesame oil (for finishing)
  • 2–4 soft fried or poached eggs (optional; 1 per bowl or half eggs per bowl)
  • Gochujang sauce (see quick sauce) or store-bought gochujang
  • Extra scallions, thinly sliced, for garnish
  • Quick gochujang sauce: 2 tbsp (30 g) gochujang (Korean red chili paste)
  • Quick gochujang sauce: 1 tbsp (15 ml) water to thin
  • Quick gochujang sauce: 1 tbsp (15 ml) rice vinegar or lime juice
  • Quick gochujang sauce: 1 tbsp (15 g) honey or sugar
  • Quick gochujang sauce: 1 tsp (5 ml) sesame oil

Instructions:

  1. Prep ingredients: partially freeze the beef 15–20 minutes if not pre-sliced, then slice thinly against the grain; mince garlic; grate ginger; slice scallions; julienne carrot and slice cucumber; cook rice so it’s hot when serving.
  2. Make the marinade: in a large bowl combine soy sauce, brown sugar (or honey), sesame oil, rice vinegar or mirin, minced garlic, grated ginger (optional), half the sliced scallions, black pepper, and optional red pepper flakes or gochugaru; add sliced beef and toss to coat. Marinate 15–30 minutes or up to 2 hours, or skip marinating for fastest turnaround.
  3. Make quick gochujang sauce: whisk together gochujang, water, rice vinegar (or lime juice), honey (or sugar), and sesame oil until smooth; adjust sweetness or acidity to taste and set aside.
  4. Cook the beef: heat a large skillet over medium-high to high heat and add 1 tbsp neutral oil; remove beef from the marinade letting excess drip off (reserve marinade). In batches, spread beef in a single layer and sear 1–2 minutes per side until browned and slightly caramelized; avoid overcrowding. Return all beef to the pan and optionally pour reserved marinade into the hot pan and cook 1–2 minutes until reduced and glossy to glaze the beef.
  5. Cook quick veg: if using spinach, quickly sauté or blanch for 30–60 seconds, then drain and season lightly with a little sesame oil and salt; prepare carrot, cucumber, and kimchi as desired (raw or lightly dressed).
  6. Assemble bowls: divide hot cooked rice among 4 bowls; top each with a portion of beef and arrange carrot, cucumber, kimchi, and spinach around the beef in a bibimbap-style layout. Drizzle gochujang sauce and a little sesame oil, sprinkle with toasted sesame seeds and remaining sliced scallions, and top with a fried or soft-poached egg if desired.
  7. Serve: serve immediately and instruct diners to mix everything together before eating for best flavor; store leftovers in the refrigerator for 2–3 days.