Bibimbap Bowls

  • 1 lb thinly sliced sirloin beef strips
  • 1 bottle Mama Kicks Gochujang sauce
  • Variety of veggies. Our favorites: carrots, spinach, shitake mushrooms, bean sprouts
  • 4 cups prepared short-grain rice (2c. cooked with 2c. water, 2tsp rice vinegar, salt)
  • 4 eggs
  • Vegetable oil and soy sauce
  • Toasted sesame seeds for garnish

In a sealed plastic bag, coat beef in Mama Kicks Gochujang and marinate at least 4 hours, ideally overnight.

Stir fry a variety of veggies with a little oil and soy sauce, cooking each separately. Set aside.

Cook one sunnyside up egg per serving bowl. Set aside.

Add marinated meat to hot wok/skillet and cook to desired doneness.

Assemble 4 bowls: rice first, then veggies and meat arranged around the bowl and top each with an egg.

Garnish with a drizzle of extra Mama Kicks Gochujang sauce and a sprinkle of toasted sesame seeds.

Other veggie and garnish options: daikon radish, cucumber, shredded toasted seaweed, kimchi

Other Recipes

Berbere Lamb Stew

Berbere Lamb Stew

1 Tbs olive oil 2 lbs leg of lamb, cubed 1 med onion, chopped 2 carrots, sliced into rounds 2 stalks celery, chopped 3 cloves garlic, sliced Salt...