Bibimbap (Korean Mixed Rice Bowl)
Local name: 비빔밥
In short: Warm rice topped with seasoned vegetables, marinated beef and a fried egg, stirred together with a sweet and spicy chili paste sauce at the table. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 30 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 690 kcal
Bibimbap means mixed rice, and the name is also the instruction. Each topping is cooked or seasoned on its own, then arranged over rice in colorful sections and stirred together at the table with a spoonful of chili paste. It is a favorite way to use up the namul side dishes in the fridge, and the city of Jeonju is proud of its own version. This home recipe takes about an hour and rewards a little patience at the stove.
Instructions
- Cook the rice with the water in a covered pot or rice cooker until tender, about 20 minutes, then keep it warm. Toss the beef with the soy sauce, sugar, 1 tsp sesame oil, garlic and pepper and leave it for 15 minutes.
- Boil the soybean sprouts in lightly salted water, covered, for 5 minutes. Drain and toss with half a minced garlic clove, 1/2 tsp sesame oil and a pinch of salt.
- Blanch the spinach in boiling water for 30 seconds, rinse in cold water and squeeze dry. Toss with the same seasonings: a little garlic, 1/2 tsp sesame oil and a pinch of salt.
- Heat a nonstick pan over medium heat. Cook the carrot with a pinch of salt for 2 minutes, then the zucchini for 2 minutes, then the mushrooms for 3 to 4 minutes, each in 1 tsp oil. Move each to its own plate.
- Turn the heat to high and cook the beef in a single layer for 2 to 3 minutes, until browned and cooked through. Mix the gochujang, sesame oil, sugar and water into a smooth sauce.
- Fry the eggs in the remaining oil until the whites are set but the yolks are still runny, about 2 minutes.
- Divide the rice among 4 wide bowls. Arrange the beef and each vegetable in its own section on top, add a fried egg, then scatter with seaweed and sesame seeds.
- Serve with the sauce. Each person adds as much as they like and stirs everything together before eating.
Tips
- For a crisp rice crust, press hot rice into an oiled cast-iron or stone bowl and heat it for 5 minutes before adding the toppings.
- For a vegetarian bowl, swap the beef for pan-fried tofu strips or extra mushrooms. Add the sauce a spoonful at a time, since gochujang varies in saltiness and heat.
Questions and answers
Can I make bibimbap ahead of time?
Yes. Cook and season the toppings up to 2 days ahead and store them separately in the fridge. Reheat the rice and beef, fry the eggs fresh and assemble the bowls.
How spicy is bibimbap?
Mild to medium. All the heat comes from the gochujang sauce, so you control it. Start with one spoonful and add more as you stir.
Can I use other vegetables in bibimbap?
Absolutely. Bean sprouts, spinach, carrot and zucchini are the usual set, but fernbrake, bellflower root, cucumber, lettuce and kimchi all work well.
How long does it take to make Bibimbap (Korean Mixed Rice Bowl)?
About 1 h 5 min in total: 35 min of preparation and 30 min of cooking.
How many calories are in Bibimbap (Korean Mixed Rice Bowl)?
About 690 kcal per serving, with 30 g of protein, 94 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 94 g |
| Fat | 21 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
