Bibimbap

These rice bowls are an absolute feast for the senses — every element in this dish, from the warm, fragrant rice to the tangy gochujang and crisp vegetables, creates a harmony of flavors that feel comforting yet exciting. The richness of the yak gochujang, the freshness of the leafy greens, and the satisfying crunch of the sautéed veggies make each bite a joyous experience. The sunny-side-up egg is the crowning touch, but if you’re looking for a light meal, skip it — though we would recommend you don’t. It’s the kind of dish that feels like a hug in a bowl.

Ingredients:

For the Rice:

• 1 ½ cups uncooked premium short-grain white rice

• 1 ⅔ cups water

• ½ teaspoon kosher salt

• ¼ cup toasted sesame oil

For the Leafy Greens:

• 1 medium bunch young leafy greens (such as Swiss chard, kale, or mustard greens)

• 2 quarts water

• 1 ¼ teaspoons kosher salt, divided

• 1 teaspoon toasted sesame oil

• Black pepper, to taste

For the Hardy Vegetables:

• 3 medium-size hardy summer vegetables (such as cucumber, zucchini, yellow squash, or Japanese eggplant)

• 1 ½ teaspoons kosher salt, divided, plus more to taste

• 3 to 4 tablespoons neutral cooking oil

• 1 ½ tablespoons finely chopped garlic

• 1 teaspoon soy sauce

For the Chiles:

• 1 small poblano chile

• 2 to 3 small red Fresno chiles

• 1 tablespoon neutral cooking oil

• Kosher salt, to taste

For the Yak Gochujang:

• 2 ounces 97% lean ground beef

• 1 medium scallion , thinly sliced (about 2 tablespoons)

• 2 medium garlic cloves, finely chopped (about 1 teaspoon)

• 3 tablespoons toasted sesame oil

• ⅔ cup gochujang

• 2 tablespoons cane sugar

• 1 ½ teaspoons honey

• ¾ cup water

Additional Ingredients:

• 4 sunny-side-up eggs (optional)

Method:

Rice:

• Begin by rinsing the rice under cool water, gently stirring with your fingers. Drain and repeat 5 to 6 times until the water runs clear. If you're cooking it on the stove, combine the rinsed rice with the water, salt, and sesame oil in a large saucepan. Let it rest for 30 minutes before bringing it to a boil over medium-high heat.

• Boil uncovered for 4 minutes, then reduce the heat to low, cover, and cook until the rice begins to smell faintly toasty, about 10 to 15 minutes. Remove from heat and let it rest, covered, for another 10 minutes. Gently fluff with a fork. Alternatively, if using a rice cooker, follow the manufacturer's instructions after letting it rest for 30 minutes.

Prepare the Leafy Greens:

• Remove the thick stems from the greens and discard them. Fill a large bowl with ice water and set aside. Bring 2 quarts of water to a boil in a large pot, adding 1 teaspoon of salt. Add the greens and cook for 15 to 30 seconds until bright green but not completely soft.

• Use a spider or tongs to transfer the greens into the ice water and let them cool for 2 minutes. Drain well, squeeze out excess water, and pat dry. If needed, chop large leaves into 2-inch pieces. Toss the greens with sesame oil, the remaining ¼ teaspoon salt, and black pepper to taste. Set aside.

Prepare the Hardy Vegetables:

• Slice the vegetables into thin half-moons using a mandoline. Place them in a single layer on paper towels, sprinkling with ¼ teaspoon salt. Let them stand for 10 minutes to remove excess moisture. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.

• Add one type of vegetable at a time, cooking for 10 to 15 seconds until just beginning to soften. Add ½ teaspoon garlic and season with salt to taste, or 1 teaspoon soy sauce if using eggplant. Continue cooking until fragrant and the vegetables are crisp-tender. Spread them out on a baking sheet to cool quickly. Repeat with the remaining vegetables and oil.

Make the Chiles:

• Slice the poblano and Fresno chiles in half lengthwise, removing the seeds. Slice crosswise into thin strips. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add the chiles and season with salt to taste.

• Cook, stirring constantly, until the skins are lightly blistered and the chiles are crisp-tender, 20 to 30 seconds. Spread them out on a baking sheet to cool quickly.

Make the Yak Gochujang:

• In a small bowl, combine the ground beef, scallion, garlic, and 1 ½ tablespoons sesame oil. Mix with your hands until well combined. Heat a large nonstick skillet over medium heat and add the beef mixture. Cook, stirring often, until the beef is mostly browned, 1 to 2 minutes.

• Stir in the gochujang, sugar, honey, and remaining 1 ½ tablespoons sesame oil. Cook, stirring frequently, until the mixture thickens slightly, about 5 minutes. Add ¾ cup water and cook until the mixture has reduced to about 1 ½ cups and is thicker than gravy but thinner than peanut butter, 3 to 5 minutes. Set aside and let cool for 10 minutes.

• Divide the rice evenly among 4 large serving bowls. Arrange about ¼ cup of leafy greens, ¼ cup of hardy vegetables, and ¼ cup of chiles around the rice in each bowl. Spoon ¼ cup of yak gochujang into the center of each bowl. If desired, top each bowl with a sunny-side-up egg.

• To serve, gently stir the contents of each bowl with chopsticks and enjoy with a spoon.

Tips & Notes:

• Make Ahead: The yak gochujang can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Warm it over low heat before serving. The leafy greens, hardy vegetables, and chiles can be prepared up to 1 day in advance and stored in separate airtight containers in the refrigerator. Let them come to room temperature before serving.

• Vegetable Variations: Feel free to mix and match your favorite vegetables. If you prefer a lighter dish, skip the egg or use grilled tofu for a vegetarian option.

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