Rice Bowl with Beef Egg Kimchi and Gochujang

Introduction

You cook four separate toppings here—carrot namul, spinach namul, bean sprout namul, and beef soboro—then pile them over steamed white rice with an over-easy egg, kimchi, cucumber, and gochujang. It takes some component prep, but the result is a full meal that works for dinner and for storing the parts separately for later bowls.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 3

Ingredients

Carrot namul

• 2 small carrots
• 2 tbsp sesame oil
• 2 tbsp ground sesame seeds
• ¼ tsp grated garlic
• 1-2 pinches salt

Spinach namul

• 10 oz fresh spinach
• 1 tbsp sesame oil
• 2 tsp ground sesame seeds
• ¼ tsp grated garlic

Bean sprout namul

• 8 oz bean sprouts, with beans attached
• 2 tsp sesame oil
• 1 tsp ground sesame seeds
• ¼ tsp grated garlic
• 1 pinch salt

Beef soboro

• 1 tbsp olive or other oil
• 1 lb steak
• ¼ cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp ground sesame seeds
• ¼ tsp grated garlic

Assembly

• ¾-1 ½ cup white rice, steamed
• 3 eggs, cooked over easy
• ¾ cup kimchi
• 1 cucumber, cut into strips
• Gochujang
• 1 tbsp vegetable oil

Instructions

Carrot namul

1. Cut the carrots into matchsticks.
2. Boil matchsticks in a covered pot of salted water for a few minutes. Drain.
3. Rinse carrots with cold water until cool. Drain again, then put in a bowl.
4. Add the sesame oil, ground sesame seeds, grated garlic, and salt. Toss together with your fingers.

Spinach namul

1. Put the spinach in a large covered pot with 1 inch of water.
2. Bring to a boil and cook as usual. Stir occasionally to keep the spinach from sticking to the pot. The spinach is done when it’s dark green and reduced to a small fraction of its original volume.
3. Drain the cooked spinach. Cool by adding cold water to the pot and drain again. Squeeze the spinach in your hands to remove the water.
4. Slice the cooked spinach into 1-inch pieces.
5. Put the cooked spinach in a bowl with the sesame oil, ground sesame seeds, and grated garlic. Mix with your fingers.

Bean sprout namul

1. Blanch the bean sprouts in a pot of salted water until they become clear.
2. Drain the cooked sprouts, and transfer to a bowl.
3. Toss with sesame oil, ground sesame seeds, grated garlic, and salt.

Beef soboro

1. Slice the steak thinly, but not paper-thin.
2. Heat the oil in a large frying pan on high heat. When the oil is hot, but not smoking, add the beef. Stir-fry.
3. While the beef is cooking, add the sesame oil, ground sesame seeds, and grated garlic. Cook until the meat is well browned.
4. Add the soy sauce. Continue cooking until the liquid has boiled off.

Simple variation

1. Place rice in each bowl.
2. Arrange the prepared namuls, beef soboro, cucumbers, and egg on top of the rice. They should be arranged separately and attractively. The egg sits in the middle. Gochujang, kimchi, and any other root or leafy vegetable is served on the side in small individual bowls for the table to help themselves.

Dolsot bibimbap Variation

1. Rub the inside of the dolsots with sesame oil.
2. Spread the cooked rice evenly over the bottom of the dolsots and part way up the sides. Place the namurus and the beef soboro on top of the rice, each in its own area.
3. Cover the dolsots and cook over medium-high heat. Watch carefully near the end to avoid burning the rice on the bottom. To test, use a spoon to scrape the rice from the side. Remember that the bottom cooks more than the sides and that the rice keeps cooking after you remove it from the heat. Do not preheat the dolsots.
4. Add an uncooked egg to the middle of each dolsot.
5. Serve dolsots on small pieces of wood to keep the heat from damaging the table.

Serving

1. To eat, start by scraping the rice from the bottom and stirring the ingredients together with a metal spoon. The egg will cook as it breaks up. The rice on the bottom will be crunchy and sometimes hard to remove unless you continue stirring as you eat.

Variations

• Replace the steak in the beef soboro with thinly sliced chicken thigh if you want a lighter topping with a softer bite. Cook it the same way and make sure it is well browned before the soy sauce goes in.
• Use short-grain brown rice instead of white rice for a chewier base and a more nutty flavor. The bowl will feel a little heavier and the rice will need a longer cook time.
• Swap the spinach namul for blanched kale if you want more texture and a slightly earthier taste. Chop it a bit smaller after squeezing so it mixes into the bowl more easily.
• Change the egg from over easy to soft-boiled if you want a cleaner assembly and a jammy yolk instead of a loose one. The bowl will be slightly less saucy once mixed.
• Add extra cucumber strips if you want more crunch against the warm rice and seasoned vegetables. It makes the bowl feel fresher without changing the core flavors.

Tips for Success

• Cut the carrots into even matchsticks so they blanch at the same rate and stay slightly crisp instead of turning limp.
• Squeeze the cooked spinach thoroughly after cooling it; extra water will dilute the sesame oil and garlic seasoning.
• Slice the steak thinly against the grain so the beef soboro stays tender after the soy sauce cooks down.
• Cook the beef until the soy sauce has fully boiled off, or the bowl will taste salty and wet instead of concentrated.
• If you make the dolsot version, scrape the rice near the side to check browning because the bottom cooks faster than it looks.

Storage and Reheating

Store the components separately in airtight containers in the fridge. The beef soboro, rice, and namuls keep for up to 3 days; cucumber is best within 1 day, and eggs are best cooked fresh.

Reheat rice and beef in the microwave or in a skillet over medium heat until hot. Reheat the namuls briefly or serve them chilled, then add fresh egg, cucumber, kimchi, and gochujang when assembling.

FAQ

Can you make the toppings ahead of time?

Yes. The carrot, spinach, bean sprout, and beef components can all be made a day ahead and kept in separate containers so assembly is faster.

Do you need a dolsot for this recipe?

No. The simple bowl version works well in a regular bowl, and you still get the full mix of seasoned vegetables, beef, rice, egg, and gochujang.

What cut of steak works best for the beef soboro?

Use a tender cut you can slice thinly, such as sirloin or ribeye. The main thing is cutting it thin enough to brown quickly without drying out.

Can you make it without beef?

Yes. Thinly sliced chicken thigh works well and keeps the same general structure of the bowl, with a slightly lighter flavor and softer texture.