Authentic Korean Bibimbap
A colorful and flavorful Korean mixed rice dish with assorted vegetables, meat, and a fried egg.
30 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 cups cooked short-grain rice
- 100g beef (sirloin or ribeye), thinly sliced
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup spinach
- 100g bean sprouts
- 4 shiitake mushrooms, sliced
- 2 eggs
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tbsp toasted sesame seeds
- Vegetable oil for cooking
- Salt to taste
Nutrition Facts
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Instructions
Marinate the beef: Mix the sliced beef with 1 tbsp soy sauce, 1 tsp sugar, 1 minced garlic clove, and 1 tsp sesame oil. Let it marinate for 15 minutes.
Prepare vegetables: Blanch spinach and bean sprouts separately in boiling water for 30 seconds each, then rinse in cold water. Squeeze out excess water and season each with a pinch of salt and 1/2 tsp sesame oil.
Cook vegetables: Sauté carrot, zucchini, and mushrooms separately in a little oil over medium heat for 1-2 minutes each. Season lightly with salt.
Cook beef: In the same pan, cook the marinated beef over high heat for 2-3 minutes until browned. Set aside.
Fry eggs: Heat a little oil in a pan and fry eggs sunny-side up, keeping the yolks runny.
Assemble bibimbap: Place warm rice in bowls. Arrange all vegetables and beef in sections on top of the rice. Place the fried egg in the center.
Serve: Add 1 tbsp gochujang to each bowl and sprinkle with sesame seeds. Mix everything together thoroughly before eating.
Chef's Tips
- Rice Tip: Use freshly cooked, warm short-grain rice for the best texture. Slightly wet your hands when shaping the rice in the bowl to prevent sticking.
- Vegetable Variations: You can substitute or add other vegetables like cucumber, bell peppers, or fernbrake (gosari).
- Spice Level: Adjust the amount of gochujang according to your preferred spice level.
- Vegetarian Option: Omit the beef and add tofu or more mushrooms for a vegetarian version.
- Dolsot Bibimbap: For crispy rice, use a stone bowl (dolsot). Heat the bowl with oil before adding rice and toppings.
- Sauce Tip: Mix gochujang with a little water or sesame oil to make it easier to blend into the rice.
- Leftovers: Store components separately in the fridge for up to 2 days. Reheat gently before assembling.
