Bibimbap (Mixed Rice with Vegetables)
From: South Korea
Servings:
4
Difficulty:
Medium
Ingredients
- 2 cups cooked short-grain Korean rice
- For namul (vegetable toppings):
- - 200g spinach, blanched and seasoned with sesame oil, salt, garlic
- - 150g bean sprouts, blanched and seasoned similarly
- - 1 carrot, julienned, lightly sautéed
- - 1 zucchini, julienned and sautéed
- - 150g fernbrake (kosari) or other greens, blanched and seasoned
- For protein: 200g beef bulgogi (see bulgogi recipe below) or seasoned ground beef
- 4 eggs
- Oil for frying eggs
- For sauce: 3-4 tbsp gochujang (Korean chili paste)
- 1.5 tbsp sesame oil
- 1 tbsp sugar
- 1 clove garlic, minced
- 1 tbsp water
Instructions
- NAMUL (VEGETABLES):
- 1. Blanch spinach in boiling water for 2 minutes. Drain, squeeze dry, toss with 1 tsp sesame oil, ½ tsp salt, pinch garlic. Set aside.
- 2. Blanch bean sprouts for 1 minute. Drain, toss with similar seasonings. Set aside.
- 3. Julienne carrot. Lightly pan-fry or sauté until slightly tender. Season.
- 4. Julienne zucchini. Sauté in a bit of oil until tender. Season with salt, sesame oil.
- 5. Prepare fernbrake or other greens similarly: blanch, drain, season.
- PROTEIN:
- 6. Prepare beef bulgogi or seasoned ground beef (sautéed with soy sauce, sesame oil, garlic).
- EGGS:
- 7. Fry 4 eggs sunny-side up (or adjust depending on number of bibimbap servings).
- SAUCE:
- 8. Mix gochujang, sesame oil, sugar, garlic, water until smooth.
- ASSEMBLE:
- 9. Place warm cooked rice in a bowl or a heated stone bowl (dolsot).
- 10. Arrange each seasoned vegetable and beef in a section on top of the rice, arranged in a circle around a center point.
- 11. Top with a fried egg in the center.
- 12. Serve with a small dish of gochujang sauce on the side.
- TO EAT:
- 13. Break the yolk. Mix everything together thoroughly with a spoon or special wooden stick, coating rice and vegetables with gochujang sauce.
- 14. Eat while hot.