Korean Rice Bowl with Beef, Vegetables, and Fried Egg (Bibimbap)
Korean rice bowl, also known as bibimbap, begins with perfectly cooked short-grain rice, a seemingly simple proposition, but one that poses challenges for Western cooks like us who are accustomed to cooking long-grain rice. And with a dizzying array of toppings, the challenges don’t end there.
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.