Bibimbap (비빔밥)

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Servings: 4 servings

Country of Origin

Korea

A signature Korean rice bowl featuring a harmonious mix of warm white rice topped with neatly arranged colorful sautéed vegetables, seasoned beef, and a fried egg, finished with a spoonful of savory and spicy gochujang-based sauce.

Presentation & How It's Eaten

Served in a wide, shallow bowl or a sizzling hot stone pot (dolsot). Before eating, diners thoroughly mix all ingredients together using a spoon so every bite combines rice, veggies, meat, and spicy sauce.

Ingredients

• 4 cups cooked short-grain white rice

• 200g (7 oz) beef (ribeye or sirloin), thinly sliced

• 1 bunch spinach, blanched and squeezed dry

• 1 cup soybean sprouts, blanched

• 1 medium carrot, julienned

• 1 medium zucchini, julienned

• 4 shiitake mushrooms, sliced

• 4 fresh eggs

• Vegetable oil for cooking

Meat Marinade:

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp sugar

• 1 clove garlic, minced

Bibimbap Sauce:

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp sesame oil

• 1 tbsp sugar

• 1 tbsp water

• 1 tsp toasted sesame seeds

Step-by-Step Directions

1. Marinate Meat: Mix sliced beef with soy sauce, sesame oil, sugar, and garlic. Set aside for 10 minutes.

2. Prepare Vegetables: Season blanched spinach and soybean sprouts with a pinch of salt and sesame oil. In a skillet over medium-high heat, sauté carrots, zucchini, and shiitake mushrooms individually with a splash of oil and salt until tender-crisp.

3. Cook Beef & Eggs: Stir-fry marinated beef in the skillet over high heat until browned. Fry eggs sunny-side up in a separate pan.

4. Mix Sauce: Whisk together gochujang, sesame oil, sugar, water, and sesame seeds until smooth.

5. Assemble: Place 1 cup of warm rice into each serving bowl. Arrange cooked vegetables and beef in neat sections around the top. Place a fried egg in the center and serve with the sauce on the side.

Cooking Tips

• Use a Stone Pot for Dolsot Bibimbap: Brush sesame oil inside a stone pot (dolsot), add rice, arrange toppings, and heat on the stove until the bottom layer of rice forms a crispy, golden crust (nurungji).

Nutrition Facts

(Estimated per serving)

• Calories: ~520 kcal

• Total Fat: 16g

• Saturated Fat: 4g

• Cholesterol: 210mg

• Sodium: ~780mg

• Total Carbohydrates: 72g

• Dietary Fiber: 5g

• Sugars: 9g

• Protein: 24g