📝 About This Recipe
Bibimbap, translating literally to 'mixed rice,' is the crown jewel of Korean comfort food, offering a harmonious balance of colors, textures, and nutritional vitality. This recipe features a bed of fluffy short-grain rice topped with meticulously prepared 'namul' (seasoned vegetables), savory marinated beef, and a signature spicy-sweet gochujang sauce. The magic happens when you mix it all together, creating a complex explosion of umami that has made this dish a global culinary icon.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain white rice (rinsed until water runs clear)
- 2 cups Water (for cooking the rice)
The Protein (Bulgogi-style Beef)
- 250 grams Ribeye or Top Sirloin (thinly sliced against the grain)
- 1 tablespoon Soy sauce (regular or dark)
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Brown sugar
- 1 clove Garlic (minced)
The Vegetable Toppings (Namul)
- 200 grams Soybean sprouts (blanched and seasoned with salt and sesame oil)
- 1 large bunch Spinach (blanched, squeezed dry, and chopped)
- 5-6 pieces Shiitake mushrooms (thinly sliced)
- 1 large Carrot (julienned into matchsticks)
- 1/2 medium Zucchini (sliced into half-moons)
- 100 grams Fernbrake (Gosari) (optional, rehydrated and sautéed)
Bibimbap Sauce (Yak-gochujang)
- 3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Sugar
- 1 tablespoon Water (to thin the consistency)
- 1 teaspoon Toasted sesame seeds
- 1 teaspoon Vinegar (apple cider or rice vinegar)
Final Flourish
- 4 large Eggs (fried sunny-side up)
- 1/2 cup Kimchi (finely chopped for serving)
👨🍳 Instructions
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1
Start by cooking the rice. Combine the rinsed short-grain rice and water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Let it rest for 10 minutes before fluffing.
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2
While the rice cooks, marinate the beef. Mix the sliced beef with soy sauce, 1 tsp sesame oil, brown sugar, and minced garlic. Set aside for at least 20 minutes.
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3
Prepare the Bibimbap sauce by whisking together the gochujang, sesame oil, sugar, water, sesame seeds, and vinegar in a small bowl until smooth. Adjust sweetness to your liking.
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4
Blanch the soybean sprouts in boiling salted water for 2-3 minutes. Drain, rinse in cold water, and squeeze out excess moisture. Season with a pinch of salt and a drop of sesame oil.
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5
In the same boiling water, blanch the spinach for 30 seconds. Shock in ice water, squeeze out all liquid until it forms a tight ball, then chop it and season with salt and sesame oil.
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6
Heat a skillet over medium-high heat with a teaspoon of vegetable oil. Sauté the julienned carrots for 1-2 minutes until slightly softened but still crisp. Remove from pan.
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7
In the same pan, sauté the zucchini with a pinch of salt for 2 minutes until translucent. Remove and set aside.
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8
Sauté the shiitake mushrooms with a splash of soy sauce until they are browned and tender (about 3-4 minutes).
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9
Increase the heat to high and cook the marinated beef. Stir-fry quickly until browned and caramelized, about 3-5 minutes. Remove from heat.
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10
Fry the eggs in a non-stick skillet. Aim for a sunny-side up finish where the whites are set but the yolk remains beautifully runny.
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11
To assemble, place a generous scoop of warm rice in the center of a large bowl. Arrange the various vegetables and beef in distinct colorful piles around the perimeter on top of the rice.
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12
Place the fried egg in the center. Garnish with an extra sprinkle of sesame seeds and a dollop of the prepared gochujang sauce.
💡 Chef's Tips
Always cook each vegetable separately to maintain their individual colors and distinct flavors. For an authentic 'Dolsot' (stone bowl) experience, coat the bottom of a heavy ceramic bowl with sesame oil, add the rice, and heat on the stove until the rice crackles. Don't skip the rinsing of the rice; removing excess starch ensures the grains stay separate and don't become mushy when mixed. If you prefer a vegetarian version, substitute the beef with extra firm tofu or double the amount of shiitake mushrooms. Adjust the spice level by adding the gochujang sauce gradually—it packs a punch!
🍽️ Serving Suggestions
Serve with a side of refreshing Baechu-kimchi (napa cabbage kimchi) to cut through the richness. A light soybean paste soup (Doenjang-guk) is the traditional liquid accompaniment. Pair with a glass of chilled Barley Tea (Boricha) for a nutty, cleansing palate cleanser. Offer extra toasted seaweed strips (Gim) on the side for added crunch and saltiness. Serve with a small dish of pickled yellow radish (Danmuji) for a sweet and sour contrast.