Smoky Korean Beef Bibimbap with Creamy Gochujang Aioli

Smoky Korean Beef Bibimbap with Creamy Gochujang Aioli

Ingredients:

1 lb flank steak or sirloin, thinly sliced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

2 cloves garlic, minced

2 cups cooked white rice, warm

1 cup carrots, julienned

1 cup fresh spinach

2 green onions, finely chopped

For the gochujang aioli:

1/2 cup mayonnaise

2 tablespoons gochujang

1 teaspoon rice vinegar

1 teaspoon honey

Directions:

In a bowl, combine soy sauce, sesame oil, brown sugar, and garlic. Add sliced beef and marinate for 15 minutes.

Whisk together mayonnaise, gochujang, rice vinegar, and honey until smooth. Set aside.

Heat a skillet or grill pan over high heat. Cook the beef in a single layer for 2–3 minutes per side until caramelized with charred edges.

Quickly sauté spinach in the same pan until just wilted. Remove from heat.

Assemble bowls by placing warm rice at the base. Top with beef, carrots, spinach, and green onions.

Drizzle generously with gochujang aioli and serve immediately.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 540 kcal | Servings: 2 servings