Description
A bold and colorful Steak Bibimbap bowl featuring juicy sliced steak, fluffy rice, crisp vegetables, a fried egg, and a spicy-sweet gochujang sauce for a deeply satisfying Korean-inspired meal.
Ingredients
1 large ribeye or strip steak
2 tablespoons Cowboy Butter rub
Neutral oil, as needed
2 cups cooked white rice
1 fried egg
1 cup cooked spinach
1/2 cup carrots, finely sliced
1/2 cup mushrooms, sliced
1/2 cup cucumbers, sliced
Sesame seeds, for garnish
Chopped scallions or chives, for garnish
2 tablespoons gochujang
1 tablespoon sesame oil
1 tablespoon honey
Water, to thin sauce as needed
Instructions
- In a small bowl, mix gochujang, sesame oil, honey, and a little water until smooth. Set aside.
- Lightly coat the steak with oil and season generously with Cowboy Butter rub.
- Cook the steak over medium-high heat (about 350°F) for 6–8 minutes per side until it reaches about 120°F internally.
- While cooking, baste the steak occasionally with a small amount of the bibimbap sauce.
- Remove the steak from heat and let it rest before slicing.
- In a hot skillet, sauté the mushrooms until tender, seasoning lightly with soy sauce and salt.
- Fry an egg to your preferred doneness.
- Place cooked white rice in the center of each bowl.
- Arrange sliced steak, spinach, carrots, mushrooms, cucumbers, and fried egg over the rice.
- Drizzle with bibimbap sauce and finish with sesame seeds and chopped scallions or chives.
Notes
Let the steak rest before slicing to keep it juicy.
Adjust gochujang to control spice level.
Vegetables can be swapped based on availability.
Sauce can be made up to one day ahead.
Best assembled fresh for optimal texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 690
- Sugar: 9g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 155mg
