Bibimbap (Korean Mixed Rice Bowl)
Bibimbap: warm rice topped with seasoned vegetables, savoury ground beef and a fried egg, then mixed with a sweet-spicy gochujang sauce. A colourful Korean dinner.
By Tasty Nest Recipes Editorial TeamPublished
1 hr total 4 bowlsIntermediate
Photo: Sous Chef · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Bibimbap means 'mixed rice'. A bowl of warm rice is topped with an array of seasoned vegetables (namul), savoury beef and a fried egg, then everything is mixed together with a spoonful of spicy-sweet gochujang sauce.
Each topping is quick to prepare, and many can be made ahead. It is a beautiful way to eat a lot of vegetables.
Equipment you'll need
- Saucepan with a lid or rice cooker
- Large nonstick skillet
- Small pot for blanching
Tips for success
- Use a hot stone bowl (dolsot) or heavy skillet to crisp the rice on the bottom if you like.
- Cooking the vegetables separately keeps their colours and flavours distinct.
- Fry the eggs until the yolk is as set as you like; cook them fully for anyone at higher risk from foodborne illness.
Substitutions and variations
- Use crispy tofu instead of beef for a vegetarian bowl.
- Swap in any vegetables: cucumber, radish, bell pepper or kale.
- Use tamari and check your gochujang label for a gluten-free bowl.
Storage and reheating
To store: Refrigerate the rice, vegetables and beef separately for up to 3 days. The sauce keeps for 2 weeks in the fridge.
To reheat: Reheat the rice and beef in the microwave until steaming hot, then add the vegetables (cold or warm) and a freshly fried egg.
Recipe
Bibimbap (Korean Mixed Rice Bowl)
Bibimbap: warm rice topped with seasoned vegetables, savoury ground beef and a fried egg, then mixed with a sweet-spicy gochujang sauce. A colourful Korean dinner.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Yield
- 4 bowls
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Rice
Beef
Vegetables
Gochujang sauce
To serve
Instructions
Step 1: Cook the rice
Rinse the rice, add the water and bring to a boil. Cover and simmer on low for 15 minutes, then rest for 10 minutes.
Step 2: Mix the sauce
Stir the gochujang, sesame oil, sugar, vinegar, water and sesame seeds together.
Step 3: Prepare the blanched vegetables
Blanch the spinach for 30 seconds and the bean sprouts for 2 minutes, rinsing each in cold water and squeezing dry. Season each with a little sesame oil, garlic and salt.
Step 4: Sauté the vegetables
Heat a little oil in the skillet over medium-high heat and sauté the carrots, zucchini and mushrooms separately, 1 to 2 minutes each, seasoning each with a pinch of salt.
Step 5: Cook the beef
Mix the beef with the soy sauce, sugar, sesame oil and garlic. Cook in the skillet over high heat for 4 to 5 minutes until browned and cooked through (160°F / 71°C for ground beef).
Step 6: Fry the eggs and assemble
Fry the eggs in the remaining oil until the whites are set. Divide the rice among bowls, arrange the vegetables and beef on top, add an egg and serve with the sauce to mix in.
Cuisine: Korean · Course: Dinner
Estimated nutrition per serving
- Calories
- 590
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 72 g
- Fibre
- 4 g
- Sugars
- 12 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/bibimbap
Keep cooking
