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Loading...A modern take on classic bibimbap featuring tender, gochujang-glazed braised short ribs served over crispy golden rice with sautéed vegetables and a silky sesame-scallion sauce. The contrast of textures—from the crackling rice crust to the jammy soft-boiled egg—makes every bite exciting. It's comforting, deeply savory, and built for sharing.
Prep Time25 mins
Cook Time50 mins
Total Time75 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 58 gCarbs
- 5 gFiber
- 12 gSugar
- 48 gProtein
- 980 mgSodium
- 920 mgPotassium
- 140 mgCalcium
- 6 mgIron
- 18 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the Short Ribs
- 2 lbs beef short ribs, bone-in
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1/2 cup beef broth
For the Vegetables and Crispy Rice
- 2 cups baby spinach
- 2 medium carrots, julienned
- 1 cup shiitake mushrooms, sliced
- 1 medium zucchini, sliced into half-moons
- 3 cups cooked short-grain rice, cold (day-old preferred)
- 3 tbsp neutral oil, divided
- 2 tsp toasted sesame seeds
- 1 tsp kosher salt
For the Sesame-Scallion Sauce
- 3 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 2 tbsp water
- 3 green onions, finely chopped
For Garnish
- 4 large eggs
- 1 cup prepared napa cabbage kimchi
- 2 nori sheets, shredded
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Directions
- Preheat oven to 325°F (165°C). In a large bowl, whisk gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger; add short ribs and coat thoroughly.
- Heat a Dutch oven over medium-high. Sear short ribs on all sides until deeply browned, about 2-3 minutes per side. Pour in beef broth, cover, and transfer to oven. Braise 40-45 minutes until fork-tender.
- Meanwhile, sauté spinach with 1 tsp sesame oil until just wilted; season with salt and 1 tsp sesame seeds. In a separate skillet, cook carrots, mushrooms, and zucchini separately in a little oil until tender-crisp; season lightly.
- Make the sauce by whisking gochujang, rice vinegar, sesame oil, honey, and water until smooth, then stir in chopped green onions. Set aside.
- Heat 1 tbsp neutral oil in a nonstick skillet over medium-high. Add cold rice, press into an even layer, and cook undisturbed 5-7 minutes until a golden crust forms. Flip and crisp the other side 3-4 minutes more.
- Remove short ribs and let rest 5 minutes, then slice meat off the bones into thick pieces. Toss with 2 tbsp of the braising liquid to glaze.
- Boil eggs 6.5 minutes, then transfer to an ice bath; peel and halve just before serving.
- Assemble bowls: divide crispy rice among four bowls, then arrange short ribs, sautéed vegetables, and kimchi in sections over the rice. Top each with a halved soft-boiled egg, drizzle generously with sesame-scallion sauce, and finish with sesame seeds, scallions, and shredded nori.
Cook’s Notes
- Use day-old rice for the crispiest crust; fresh rice will steam rather than crisp.
- Don't skip searing the short ribs—it builds deep flavor in the braise.
- Eggs cooked exactly 6.5 minutes yield jammy yolks that match the rich sauce.
- For a vegetarian spin, swap short ribs for portobello caps braised in the same gochujang mixture.
- A cast-iron skillet gives an even more crackling rice crust if you have one.
