Bibimbap Rice Bowls with Beef and Mushrooms

Those who love to host know that flexibility is the key to any kind of gathering. Our Bibimbap Rice Bowls with Beef and Mushrooms is ready for any dining situation, especially any last-minute additions to the dinner guest list. Our handy Rice Pot takes centre stage, making this recipe not only delicious, but practically effortless.

Crafted with enamelled cast iron, our Rice Pot delivers the perfect batch of rice every single time. Featuring curved sides and a precision lid, this piece of cookware promotes convection and moisture circulation for an evenly cooked serving of bibimbap rice. This combination of mushrooms and toppings of your choice including bean sprouts, green onions, kimchi, thai basil, or toasted sesame seeds, delivers a flavourful main course.

Our Bibimbap Rice Bowls with Beef and Mushrooms offers home cooks the flexibility they need in the kitchen and can quickly become a regular dish at all your next get-togethers. This recipe can be prepared in just under two hours, serving up to four portions at a time. Before experimenting with this Korean staple, be sure to grab all the ingredients below and follow the steps!

Place the steak in the freezer for 30 minutes to make it easier to slice thinly. On a cutting board, very thinly slice the beef, trimming off any excess fat.

While the beef is in the freezer, in a bowl, combine the soy sauce, hoisin, gochujang and half of the sesame oil. Combine the beef slices with one-quarter of the sauce and refrigerate for 30 minutes. Set the remaining sauce aside for serving.

Meanwhile, in a bowl, combine the cucumbers, carrots, pear, rice vinegar, sesame seeds and remaining sesame oil. Add a generous pinch each of sugar and salt. Gently toss to combine. Set aside, stirring occasionally, until ready to serve.

In a Rice Pot, combine the washed rice with 2 ½ cups (625 ml) cold water. Season with salt. Bring to a boil. Cover with the lid and simmer over low heat for 12 to 15 minutes. Remove from the heat and let sit for 10 minutes, covered. Fluff the rice with a fork.

In a Skillet, heat 1 tbsp (15 ml) of the vegetable oil over medium-high heat. Add the beef, mushrooms and spinach. Cook, stirring, until the beef is just cooked through and the mushrooms are tender, about 5 minutes. Transfer to a bowl and keep warm. Wipe out the Skillet.

In the same Skillet, heat the remaining vegetable oil over medium-high heat. Carefully crack the eggs into the Skillet and cook just until the whites are set but the yolks are still runny. Season with gochugaru and salt.

Divide the rice among 4 Cereal Bowls. Top with the beef mixture, the marinated vegetables and fried eggs. Serve with the reserved sauce and toppings of your choice.