Bibimbap (Mixed Rice Bowl)
A colorful bowl of rice topped with seasoned vegetables, beef, and a fried egg, mixed with gochujang — a great way to use up seasoned greens.
Ingredients
- Cooked rice1 bowl
- Beef (minced or thin-sliced)80 g
- Egg1
- Beef seasoning
- Soy sauce1 tbsp
- Sugar1 tsp
- Minced garlic0.5 tsp
- Vegetables
- Spinach1 handful
- Soybean sprouts1 handful
- Carrot0.3
- Korean zucchini0.3
- Shiitake mushrooms2
- To finish
- Gochujang · 1–2, to taste1 tbsp
- Sesame oil1 tbsp
- Toasted sesame · a little
Steps
Boil the soybean sprouts in salted water; blanch the spinach and dress with sesame oil and salt.
Julienne the carrot, zucchini, and shiitake; lightly stir-fry each and season with salt.
- ⏲ 3 min
Toss the beef with 1 tbsp soy sauce, 1 tsp sugar, and minced garlic, then stir-fry.
- ⏲ 2 min
Fry the egg sunny-side-up (runny yolk).
Put rice in a bowl, arrange the vegetables and beef by color, and top with the egg.
Add gochujang and sesame oil, sprinkle sesame, and mix well before eating.
Tips & Variations
Variations
- Dolsot bibimbap: Serve in a sizzling stone bowl to form crispy rice at the bottom.
- Hoedeopbap: Top with fresh raw fish instead of cooked beef, mixed with vinegared gochujang.
- Mountain-greens bibimbap: Built around bracken, bellflower root, and wild greens.
- Quick bibimbap: Use canned tuna, flying-fish roe, or seaweed flakes for speed.
Tips
- Season each vegetable separately so the flavors stay distinct.
- Keep the rice on the dry, fluffy side — wet rice turns gummy.
- Mix gochujang with a little sesame oil, sugar, and vinegar for a better sauce.
- Keep the yolk runny — it acts as part of the sauce.
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