Bibimbap (Korean Mixed Rice Bowl)

About This Recipe

Bibimbap (비빔밥) translates as 'mixed rice' and is one of Korea's most beloved dishes. Each vegetable is individually seasoned to respect its own character, then arranged beautifully on rice for a dish that is as visually striking as it is delicious. The gochujang sauce ties everything together.

Ingredients

Serves 2

• 300 gcooked short-grain white rice
• 200 gspinach
• 1medium zucchini(julienned)
• 1large carrot(julienned)
• 100 gshiitake mushrooms(sliced)
• 100 gbean sprouts
• 200 gground beef (optional)
• 2eggs
• 3 tbspgochujang (Korean chilli paste)
• 1 tbspsesame oil
• 1 tbspsoy sauce
• 1 tbspsesame seeds
• 2 tspsugar
• 3 clovesgarlic(minced, divided)

Instructions

1. 1

   Make gochujang sauce

   Mix gochujang, 1 tbsp sesame oil, soy sauce, sugar, 1 clove minced garlic, 1 tbsp water. Taste — adjust heat and sweetness.

2. 2

   Blanch spinach

   Blanch spinach 30 seconds. Squeeze dry. Toss with ½ tsp sesame oil, ½ tsp soy sauce, pinch of garlic, sesame seeds.

3. 3

   Sauté each vegetable separately

   Sauté zucchini, carrots and bean sprouts separately in a little sesame oil with a pinch of salt and garlic, just until wilted. Keep separate — each must stay distinct.

   Cooking each vegetable separately is the Korean way — it respects each ingredient's texture and flavour.

4. 4

   Cook shiitake mushrooms

   Sauté mushrooms in a little oil with soy sauce and a touch of sugar until glazed and tender.

5. 5

   Brown the beef (if using)

   Brown ground beef over high heat. Season with soy sauce, sesame oil, garlic and a pinch of sugar.

6. 6

   Fry the eggs

   Fry eggs sunny-side up — yolk should be runny. The yolk becomes part of the sauce when mixed.

7. 7

   Assemble and serve

   Place rice in a warm bowl. Arrange each vegetable and beef in separate sections around the rice (like a colour wheel). Place egg in the center. Add a spoonful of gochujang sauce. Serve with extra sauce on the side. Mix everything together before eating.

Variations

• •

  Dolsot bibimbap: serve in a preheated stone bowl for crispy bottom rice.

• •

  Seafood bibimbap: replace beef with raw salmon or marinated raw tuna.

Storage

Components keep separately in the refrigerator for 3 days. Assemble fresh.

Frequently Asked Questions