📝 About This Recipe
Bibimbap, which literally translates to 'mixed rice,' is a cornerstone of Korean cuisine that balances nutrition, color, and texture in a single bowl. This dish features a vibrant array of seasoned vegetables (namul), savory protein, and a perfectly fried egg, all brought together by a bold, spicy-sweet gochujang sauce. It is a celebratory meal that turns simple ingredients into a harmonious masterpiece of Korean soul food.
🥗 Ingredients
The Grains and Protein
- 3 cups Short-grain white rice (cooked and kept warm)
- 1/2 lb Lean ground beef or ribeye (thinly sliced into strips if using ribeye)
- 4 large Eggs (for frying sunny-side up)
The Vegetable Namul
- 8 oz Soybean sprouts (washed and drained)
- 1 bunch Spinach (roots removed and washed)
- 5-6 pieces Shiitake mushrooms (thinly sliced)
- 1 large Carrots (julienned into matchsticks)
- 1 medium Zucchini (sliced into thin half-moons)
The Bibimbap Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Sugar
- 1 tablespoon Water (to thin the consistency)
- 1 teaspoon Roasted sesame seeds
- 1 clove Garlic (minced)
Seasonings and Aromatics
- 2 tablespoons Soy sauce (divided for beef and mushrooms)
- 3 tablespoons Toasted sesame oil (divided for seasoning vegetables)
- 3 cloves Garlic (minced and divided)
- to taste Salt
👨🍳 Instructions
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1
Prepare the rice according to package instructions. It should be fluffy and slightly sticky. Keep it warm until serving.
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2
In a small bowl, whisk together all the 'Bibimbap Sauce' ingredients until smooth and glossy. Set aside to let the flavors meld.
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3
Marinate the beef with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1 minced garlic clove. Let it sit for 15 minutes.
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4
Blanch the soybean sprouts in boiling salted water for 3-4 minutes. Drain, rinse in cold water, and squeeze out excess moisture. Season with a pinch of salt, 1 teaspoon of sesame oil, and a touch of minced garlic.
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5
In the same boiling water, blanch the spinach for 30 seconds. Drain immediately and shock in ice water. Squeeze out all water thoroughly. Season with salt, 1 teaspoon of sesame oil, and minced garlic.
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6
Heat a large skillet over medium-high heat with a drizzle of oil. Sauté the julienned carrots with a pinch of salt for 2 minutes until softened but still slightly crisp. Remove from pan.
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7
In the same skillet, sauté the zucchini with a pinch of salt for 2-3 minutes until translucent. Remove from pan.
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8
Add the sliced shiitake mushrooms to the pan with 1 tablespoon of soy sauce and sauté for 3 minutes until tender and browned. Remove from pan.
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9
Wipe the pan clean and cook the marinated beef over high heat until fully browned and caramelized (about 3-5 minutes). Remove from pan.
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10
Fry the eggs in the skillet, keeping the yolks runny (sunny-side up) for that signature creamy texture when mixed.
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11
Assemble the bowls: Place a generous scoop of warm rice in the center of 4 large bowls.
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12
Arrange the prepared vegetables and beef in small, colorful neat piles around the perimeter of the rice, leaving the center open.
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13
Place a fried egg in the center of each bowl and top with a dollop of the bibimbap sauce and a sprinkle of sesame seeds.
💡 Chef's Tips
For an authentic 'Dolsot' experience, serve in a preheated stone bowl coated with sesame oil to create a crunchy rice crust (nurungji) at the bottom. Don't skip the step of squeezing the water out of the spinach and sprouts; excess moisture will make the rice soggy. Feel free to swap the beef for tofu or extra mushrooms for a vegetarian version. The secret to a great bibimbap is the 'mixing'—use a spoon to thoroughly incorporate the sauce and egg yolk into every grain of rice before eating. If you prefer less spice, start with half the amount of sauce and add more to taste.
🍽️ Serving Suggestions
Serve with a side of refreshing Kimchi to add fermented tang and extra crunch. A light, clear soup like Dried Pollock Soup (Bukkeoguk) or a simple Miso soup cleanses the palate between spicy bites. Pair with a chilled glass of Boricha (Korean roasted barley tea) for a nutty, soothing beverage. Offer extra sesame oil and gochujang at the table so guests can customize their heat and richness levels.