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Bibimbap (Korean Mixed Rice Bowl)

Servings: 2 large or 3 small bowls
Prep Time: 40 minutes
Cook Time: 30 minutes
Difficulty: Medium

Ingredients

  • 2 to 3 cups, cooked and hot Short or medium-grain white rice
  • 200 to 250g (or ground beef) Thinly sliced beef (ribeye or sirloin)
  • 1.5 Tbsp Soy sauce (for beef marinade)
  • 2 tsp Sugar (for beef marinade)
  • 2 tsp Sesame oil (for beef marinade)
  • 1 tsp Minced garlic (for beef marinade)
  • 1 Tbsp Green onion, chopped (for beef marinade)
  • 1 pinch Black pepper
  • 1 to 1.5 cups Bean or soybean sprouts
  • 1 small bunch Fresh spinach
  • 1 small, julienned Carrot
  • 0.5 small, matchsticks or half-moons Zucchini
  • 1 to 1.5 cups Mushrooms (shiitake or button)
  • 0.5 small (optional), thinly sliced Cucumber
  • 0.5 to 1 cup, chopped Napa cabbage kimchi
  • 2 to 3 for fried sunny-side up Eggs
  • 2 to 4 Tbsp (for sauce) Gochujang (Korean chili paste)
  • 1 Tbsp Sesame oil (for sauce)
  • 1 to 2 tsp Sugar (for sauce)
  • 1 Tbsp Water (for sauce)
  • 1 tsp Rice vinegar or apple vinegar
  • 1 tsp (optional) Minced garlic (for sauce)
  • 1 to taste Salt
  • 2 Tbsp (for garnish) Sesame seeds
  • 3 to 4 Tbsp (for cooking vegetables and eggs) Neutral oil

Instructions

  1. Rinse rice and cook until fluffy; keep hot
  2. Combine sliced beef with soy sauce, sugar, sesame oil, minced garlic, green onion, and pepper; mix well and rest 15-30 minutes
  3. Blanch bean sprouts in boiling salted water 2-3 minutes; drain and season with salt, small pinch of garlic, sesame oil, and sesame seeds
  4. Blanch spinach 30-40 seconds; rinse in cold water, gently squeeze, cut into pieces, and season with salt, garlic, sesame oil, and sesame seeds
  5. In lightly oiled pan, quickly stir-fry each vegetable separately (carrots, zucchini, mushrooms, cucumber if using) with pinch of salt; cook until tender-crisp and set aside
  6. In same hot pan, stir-fry marinated beef until cooked through and slightly caramelized; set aside
  7. Fry eggs sunny-side up in a little oil (whites set, yolks still runny); set aside
  8. Make bibimbap sauce: Mix gochujang, sesame oil, sugar, water, vinegar, and optional garlic until smooth; adjust sweetness and spice to taste
  9. Put hot rice in each serving bowl
  10. Arrange vegetables, cooked beef, and kimchi in separate sections on top of rice so colors contrast nicely
  11. Place fried egg in center of each bowl
  12. Spoon 1-2 Tbsp sauce on top and sprinkle with sesame seeds
  13. At the table, add more sauce if desired and mix everything thoroughly so rice, vegetables, beef, kimchi, egg yolk, and sauce are evenly combined