Korean Bibimbap

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Cook the rice and keep it warm.

3. 3

   Season and sauté each vegetable separately so its texture stays distinct. Use medium-high heat and work in batches if needed; allow about 7 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Marinate beef with soy, garlic and sesame oil, then sear quickly. Cover and refrigerate for at least 30 minutes; use 2–12 hours for larger cuts so the seasoning penetrates evenly.

5. 5

   Mix gochujang with sesame oil, vinegar and a little sugar. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Arrange everything over rice, add a fried egg and mix at the table. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.