Bibimbap (Korean Mixed Rice Bowl)

About This Recipe

Bibimbap (literally 'mixed rice') is one of Korea's most beloved and versatile dishes. A bowl of warm steamed rice is topped with an artful arrangement of individually seasoned namul (blanched or sautéed vegetables), thinly sliced bulgogi or raw beef, a fried egg and a generous spoonful of gochujang (fermented red chilli paste). Everything is mixed vigorously at the table before eating, creating a harmonious blend of flavours and textures. The dolsot version, served in a sizzling stone pot that crisps the bottom layer of rice into a golden crust (nurungji), is considered the ultimate form. Bibimbap is endlessly adaptable — the toppings change with season and region — but the combination of savoury, spicy, nutty and fresh in a single bowl remains constant.

Ingredients

Serves 4

• 600 gshort-grain rice, cooked
• 300 gbeef sirloin or mince (or omit for vegetarian)
• 200 gspinach
• 200 gbean sprouts
• 1carrot, julienned
• 1courgette (zucchini), julienned
• 150 gshiitake mushrooms, sliced
• 4eggs
• 3 tbspsesame oil
• 3 tbspsoy sauce
• 3 clovesgarlic, minced
• 4 tbspgochujang (Korean chilli paste)
• 1 tbsprice vinegar
• 1 tspsugar
• 2 tbspsesame seeds
• 4 tbspvegetable oil
• to tastesalt

Instructions

1. 1

   Prepare gochujang sauce

   Mix gochujang with 1 tbsp sesame oil, rice vinegar, sugar and 1 tbsp soy sauce. Set aside.

2. 2

   Season and cook beef

   Toss beef with 1 tbsp soy sauce, 1 tsp sesame oil, garlic and a pinch of sugar. Stir-fry in a hot wok until cooked through, 3–4 minutes. Set aside.

3. 3

   Cook vegetables separately

   Cook each vegetable separately: blanch spinach and bean sprouts in boiling water, then season each with sesame oil, salt and garlic. Stir-fry carrot, courgette and mushrooms separately with a splash of soy and sesame oil.

4. 4

   Fry eggs

   Fry eggs sunny-side up in a little oil. The yolk should be slightly runny.

5. 5

   Assemble bowls

   Divide hot rice between 4 bowls. Arrange each vegetable, the beef and a fried egg in separate sections over the rice.

6. 6

   Serve

   Add a spoonful of gochujang sauce to each bowl. Drizzle with sesame oil and scatter sesame seeds. Mix vigorously before eating.

Variations

• •

  Dolsot bibimbap: heat a stone pot (dolsot) until very hot, add sesame oil, then rice and toppings. The bottom rice crisps into nurungji (scorched rice crust).

• •

  Vegetarian bibimbap: omit beef and add tofu or extra mushrooms.

Storage

The seasoned vegetables and sauce keep in the fridge for 3 days. Assemble bowls fresh.

Frequently Asked Questions