Bibimbap Recipe

Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people. Even if people don’t know anything about Korea, it’s not too difficult to find people who had bibimbap sometime in their lives.

Bibimbap – Korean Mixed Rice with Meat and Assorted Vegetables

How to make authentic Korean bibimbap. It comes with to die for bibimbap sauce!

Prep: 35min

Total: 90min

Yield: 3

Serving Size: 1 serving

Nutrition Facts: calories 570 kcal, Carbohydrate 71 g, Protein 24 g, Fat 23 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 187 mg, Sodium 916 mg, Fiber 7 g, Sugar 14 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 100 g beef mince ((3.5 ounces), (or other cuts))
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 tsp brown sugar
• 1/4 tsp minced garlic
• 250 g spinach ((0.6 pounds))
• 350 g bean sprouts
• 100 g shiitake mushroom ((3.5 ounces))
• 120 g carrots ((4.2 ounces, 1 small))
• 1/2 tsp fine sea salt ((1/4 tsp each will be used when cooking shiitake mushroom and carrots))
• 3 cups steamed rice ((3 to 4 serving portions ))
• 3 eggs ((3 or 4 depending on the serving portion))
• Some cooking oil ((to cook the meat, mushroom, carrots and eggs – I used rice bran oil))
• Some toasted seasoned seaweed (shredded (long thin cut))
• 2 Tbsp gochujang
• 1 Tbsp sesame oil
• 1 Tbsp sugar (- I used raw sugar)
• 1 Tbsp water
• 1 Tbsp toasted sesame seeds
• 1 tsp vinegar (- I used apple vinegar)
• 1 tsp minced garlic

Instruction:

1. Prepare and cook ingredients as below. – For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.- Mix the bibimbap sauce ingredients in a bowl.- Cook spinach and bean sprouts per linked recipe.- Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.- Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)- Make fried eggs. (While sunny side up is common, you can make them per your preference.)
2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.
3. To eat, mix the ingredients in the bowl, and enjoy!

Bibimbap

Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won’t miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!

Ingredients:

• ½ English cucumber (thinly sliced)
• ½ teaspoon rice vinegar
• 1¼ teaspoons sesame oil (divided)
• 1 cup fresh mung bean sprouts
• 1 cup shredded carrots
• 4 cups baby spinach
• ½ teaspoon tamari
• 2 cups cooked short-grain white rice
• 2 fried eggs ( or 1 cup cubed baked tofu)
• 4 ounces sautéed shiitake mushrooms (optional)
• 1 recipe Gochujang sauce
• Sesame seeds
• Sea salt
• Kimchi (optional, for serving)
• Chopped scallions (optional, for serving)

Instruction:

1. In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
2. Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
3. Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside. Heat ½ teaspoon more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
4. Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.

Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥)

FAQ

What is bibimbap sauce made of?

Is bibimbap healthy or not?

What is the most popular bibimbap?

What is the difference between bulgogi and bibimbap?