Bibimbap

About This Recipe

Bibimbap (비빔밥, 'mixed rice') is one of Korea's most beloved and visually spectacular dishes: a bowl of warm steamed rice topped with an artful arrangement of individually seasoned namul vegetables, marinated beef (bulgogi or minced beef), a perfectly fried egg and a generous spoonful of gochujang (Korean fermented chilli paste). The diner mixes everything vigorously at the table before eating, combining the textures and flavours — nutty spinach, earthy mushrooms, crunchy bean sprouts, sweet carrot, savoury beef and the umami heat of gochujang — into a harmonious whole. Dolsot Bibimbap, served in a scorching stone pot, creates a crust of crispy rice at the bottom that is considered a delicacy. Bibimbap likely originated as a New Year's dish for using up the year's leftovers and has been eaten in Korea since at least the nineteenth century.

Ingredients

Serves 4

• 800 gcooked short-grain rice(hot)
• 200 gminced beef
• 200 gfresh spinach
• 150 gbean sprouts
• 2 mediumcarrots(julienned)
• 150 gshiitake mushrooms(stems removed, sliced)
• 4eggs
• 4 tablespoonsgochujang (Korean chilli paste)
• 3 tablespoonssoy sauce
• 2 tablespoonssesame oil
• 1 tablespoonsugar
• 3 clovesgarlic(minced)
• 2 tablespoonssesame seeds(toasted)
• 3 tablespoonsvegetable oil

Instructions

1. 1

   Marinate and cook the beef

   Mix the minced beef with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil and half the garlic. Cook in a hot frying pan, stirring, until browned and cooked through, about 5 minutes. Set aside.

   Season each vegetable component individually — this is what gives bibimbap its complexity, with every element tasting distinct before mixing.

2. 2

   Prepare the namul vegetables

   Blanch the spinach in boiling salted water for 30 seconds, refresh in cold water, squeeze dry and season with 1 teaspoon soy sauce, 1 teaspoon sesame oil and a pinch of garlic. Blanch bean sprouts for 2 minutes, refresh and season similarly. Sauté the julienned carrot in a little oil over medium heat for 3 minutes until tender; season with a pinch of salt. Sauté the shiitake mushrooms in oil with the remaining garlic and a splash of soy sauce until tender.

3. 3

   Make the gochujang sauce

   Mix the gochujang with 1 tablespoon sesame oil, 1 tablespoon sugar, 1 tablespoon soy sauce and 1 tablespoon water to make a smooth, spoonable sauce. Adjust heat and sweetness to taste.

4. 4

   Fry the eggs

   Fry the eggs in a little oil in a non-stick pan, sunny-side up, until the whites are just set but the yolks are still runny. Season with a pinch of salt.

5. 5

   Assemble and serve

   Divide the hot rice among four bowls. Arrange the beef, spinach, bean sprouts, carrot and mushrooms in neat sections around the bowl — the visual presentation is part of bibimbap's appeal. Place a fried egg on top. Add a generous spoonful of gochujang sauce to each bowl. Scatter with sesame seeds and a drizzle of sesame oil. Serve immediately, allowing diners to mix everything vigorously before eating.

Variations

• •

  Dolsot Bibimbap uses a preheated stone pot to create the famous crispy rice bottom.

• •

  Vegetarian bibimbap replaces the beef with extra mushrooms or marinated tofu.

• •

  Jeonju Bibimbap, from the city of Jeonju, uses beef tartare instead of cooked beef and is considered the premium version.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store components separately. The seasoned vegetables keep for 3 days in the fridge. Assemble and serve fresh.

Frequently Asked Questions