- Marinate the beef: in a bowl, combine the beef slices with 2 tablespoons of Takumi, soy sauce, sesame oil, sugar, and garlic. Mix well and let it marinate for 30 minutes.
- Prepare the vegetables. While the beef marinates, heat a little vegetable oil in a pan over medium heat. Stir-fry the carrots, zucchini, and mushrooms separately for 2-3 minutes each until softened. Set them aside. Blanch the spinach and bean sprouts, then lightly season with sesame oil and salt.
- Cook the beef: heat a pan over medium-high heat and cook the marinated beef for 3-4 minutes until browned and cooked through. Set aside.
- Assemble the bibimbap: in each bowl, add a generous portion of steamed rice. Arrange the cooked vegetables, marinated beef, spinach, and bean sprouts around the rice. Top each bowl with a fried egg.
- Garnish and Serve: Drizzle extra Takumi over the bibimbap to taste. Garnish with sesame seeds and chopped green onions. Mix everything together before eating and enjoy.
Gochujang Bibimbap with Marinated Beef and Vegetables
Yield
4 servings
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
ingredients
½ lb. beef sirloin, thinly sliced
2 Tbsp Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso
1 Tbsp Kikkoman® Soy Sauce
1 Tbsp Kikkoman® Sesame Oil
1 Tbsp sugar
2 Cloves garlic, minced
4 cups cooked short-grained rice, steamed
1 cup spinach, blanched
1 small carrot, julienned
1 zucchini, sliced into thin strips
4 shiitake mushrooms, sliced
½ cut bean sprouts, blanched
1 fried egg per serving
1 Tbsp vegetable oil
Sesame seeds for garnish
Chopped green onions for garnish
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
