Go Back

Korean Bibimbap

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings: 4 People
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups short-grain white rice
  • 2½ cups water
For the Vegetables
  • 1 cup bean sprouts
  • 1 cup spinach
  • 1 medium zucchini julienned
  • 1 large carrot julienned
  • 4 oz shiitake mushrooms sliced
  • 2 tablespoons sesame oil divided
  • Salt to taste
  • 2 cloves garlic minced
For the Beef
  • 8 oz beef ribeye or sirloin thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon sesame seeds
For Assembly
  • 4 eggs
  • 1 cup kimchi optional
  • 2 tablespoons toasted sesame seeds
  • 2 green onions sliced
  • 2 sheets gim roasted seaweed cut into strips
For the Gochujang Sauce
  • 3 tablespoons gochujang Korean red pepper paste
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon garlic minced
  • 1 teaspoon water to thin

Method
 

  1. Cook the rice: Rinse rice until water runs clear. Combine with water in a pot, bring to a boil, reduce heat to low, cover, and simmer 18 minutes. Let rest 10 minutes.
  2. Prepare vegetables separately: Blanch bean sprouts 2 minutes and spinach 1 minute. Squeeze spinach dry. Season both with sesame oil and salt. Sauté zucchini 3-4 minutes, carrots 2-3 minutes, and mushrooms 5 minutes with sesame oil until tender.
  3. Marinate and cook beef: Mix beef with soy sauce, sesame oil, brown sugar, garlic, and sesame seeds. Marinate 15 minutes. Cook in hot pan 3-4 minutes until caramelized.
  4. Fry eggs: Cook eggs sunny-side up with runny yolks in lightly oiled pan.
  5. Make sauce: Whisk all sauce ingredients together in a small bowl. Adjust consistency with water if needed.
  6. Assemble bowls: Divide rice among 4 bowls. Arrange vegetables, beef, and kimchi in separate sections around the bowl. Top with fried egg in center. Garnish with sesame seeds, green onions, and gim.
  7. Serve: Serve with gochujang sauce on the side. Mix everything together thoroughly before eating.

Notes

  • For crispy rice: Use a stone bowl (dolsot) heated on the stove before adding ingredients.
  • Vegetarian option: Replace beef with pan-fried tofu or extra mushrooms.
  • Make ahead: Prep all components separately and store up to 3 days. Assemble fresh when ready to serve.
  • Gluten-free: Use tamari instead of soy sauce and check gochujang label.
  • Spice level: Control heat by adjusting amount of gochujang sauce used.