Easy Korean Bibimbap With Gochujang Spicy Sauce

Let me show you how to make this Easy Bibimbap with Gochujang Sauce - perfect for weeknight meals, get-togethers, and everything in between! Bibimbap is a traditional Korean dish typically made up of rice, a mixture of vegetables, an egg, and sometimes meat, often served in a hot stone bowl. It’s typically served with Gochujang - a spicy-sweet Korean sauce - you'll find my take on the classic recipe below.

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Course: Main Course

Cuisine: Korean

Keyword: bibimbap, korean, korean recipes

Servings:

Ingredients

For the Steak

100 g beef steak thiny sliced
1 tbsp Fused Clever Classic Soy Sauce
1 tsp honey or brown sugar
1 tsp sesame oil
1/2 tsp Fused Chopped Garlic
preferred oil for frying

Veg & Other Ingredients

100 g shiitake mushrooms
100 g beansprouts
1 carrot cut into matchsticks
200 g spinach
4 eggs
1/2 tsp sesame seeds toasted
4 portions steamed rice

For the Gochujang Sauce (see note)

25 g Korean Chilli Flakes (plus more to taste) or cayenne pepper/red chilli pepper flakes
3 tbsp Fused White Miso Paste
2 tbsp maple syrup (plus more to taste) or honey
1 tbsp rice wine vinegar
1 tsp Fused Clever Classic Soy Sauce to season, plus more to taste
1-2 tsp Fused Chopped Garlic optional, to taste
2-4 tbsp water to thin as needed

Instructions

For the Gochujang Sauce:

To a small blender or food processor, add all the ingredients except water. Blend together until smooth.
Add water a little at a time to thin until a paste. This is important as the consistency may differ because of the grind of the chilli flakes/powder, so adjust according to the variety you are using.
Taste and adjust flavour as needed. Add more chilli flakes for spice, soy sauce for depth of flavour and saltiness, maple syrup for sweetness, and rice vinegar to balance the sweetness and saltiness.
Store in the fridge for up to 2 weeks or in the freezer for up to 1 month. Perfect for use on dishes like fried rice, cauliflower or chicken wings, roasted veggies, sauces, marinades, etc.

For the Bibimbap:

In a bowl mix all the ingredients for the steak seasoning together. Add the steak slices and mix well together so the steak is well coated in the seasoning.
Then heat oil in a frying pan or wok and add the steak. Fry quickly at a high temperature sealing the steak on both sides, put it onto a board or plate and cover with foil to rest.
Next, fry the mushrooms, beansprouts and carrots in the same pan, stir fry for 2-3 mins until starting to soften then transfer to a plate (try to keep each vegetable apart from the other while frying so that you can add them separately to the bowl when serving - for maximum visual impact!).
Next, add the spinach and fry until just wilted (about a minute).
Finally fry the eggs, adding a little extra oil if the pan is dry.

To Serve:

Divide the rice into 4 bowls. Put the steak slices on top of the rice. Next to that carefully add the mushrooms, beansprouts and carrots, and finally the spinach. Scatter the sesame seeds over the top.
Add as much gochujang sauce as desired, break the egg yolk and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak. Enjoy!