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Bulgogi Bibimbap


Prep Time: 30 Minutes (Plus Marinating Time)

Cook Time: 15 Minutes

  • 2 cups Cooked Ayanishiki Short-Grain Rice
  • 1 cup J Basket Bulgogi Sauce
  • 2 Tbsp. Kikkoman Soy Sauce
  • 1 pound (about 450g) beef sirloin, thinly sliced
  • 1 cup julienned carrots
  • 1 cup thinly sliced shiitake mushrooms
  • 2 cups fresh spinach
  • 1 cup bean sprouts
  • 4 fried eggs
  • J-Basket Organic Sesame Oil for drizzling
  • J-Basket Toasted White Sesame Seeds for garnish
  • Sliced green onions for garnish
  • J-Basket Napa Kimchi for serving (optional)
  1. In a bowl, combine thinly sliced beef with J Basket Bulgogi Sauce and Kikkoman Soy Sauce. Allow it to marinate for at least 30 minutes or longer if possible.
  2. Into separate bowls, blanch or sauté julienned carrots, shiitake mushrooms, spinach, and bean sprouts until just tender. Season each with a touch of Kikkoman Soy Sauce.
  3. Once beef is marinated, heat a skillet or grill pan over medium-high heat. Cook the marinated beef slices until they are browned and cooked to your liking.
  4. To assemble: Divide the cooked rice among serving bowls. Arrange portions of the cooked vegetables and Bulgogi on top of the rice.
  5. In the same pan, fry eggs to your liking. Place one fried egg on each bowl of Bibimbap. Drizzle a little sesame oil over each bowl, sprinkle toasted sesame seeds, and slice green onions on top for garnish. Serve with Kimchi on the side if desired.

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Dish Type / Ethnic Cuisine
Main Dish