Bibimbap is a popular Korean dish, it literally means mixed rice. It is basically a bowl of steamed white rice, topped with a mix of vegetables, meat, a fried egg, and gochujang (fermented hot pepper paste).

Although you can use any vegetables that you have in your fridge, the most commonly used veggies include julienne zucchini, cucumber, carrot, shitake mushrooms, as well as bean sprouts, spinach, and gosari (fern brakes).

For the protein, ground beef is stir fried with garlic, soy sauce, sugar, and sesame oil. There are some variations with seafood, or replace the meat for tofu if you are a vegetarian.

I make this dish when I have a lot of vegetables in the fridge and I don’t want them to go to waste. It is fairly easy to make, the most time consuming is the preparation, but once that is done it takes five minutes to put together. So if you find yourself running out of time to prep supper you can cut and cook all the vegetables and meat the night before and leave it in the fridge, then the next day all you have to do is cook some rice and put everything together.

Bibimbap Recipe

By September 10, 2012

  • Prep Time :30 minutes
  • Cook Time :15 minutes
  • Yield : 4



Start by cooking all the ingredients separately.

Bring a pot of water to boil. Add the bean sprouts and cook for about 10 minutes. Drain and place in a bowl with 1/2 tsp of crushed garlic, 2 tsp of soy sauce, and 1 TBSP of sesame oil. Set aside.

Place julienne zucchinis on a paper towel and drizzle some salt, wait for 10 minutes and then stir fry with a bit of oil. Set aside.

Put oil in the pan and stir fry the carrots. Set aside.

Add a bit more oil and stir fry spinach with a drizzle of water and wait till spinach is wilted and water has been absorbed. Set Aside.

In a clean pan stir fry mushrooms with a tsp of soy sauce, until golden brown. Set aside.

Put 1 TBSP of canola/peanut oil in pan and add the rest of the garlic and cook for 30 seconds, add the ground beef and fry until browned, breaking it to small pieces with a wooden spoon. Add 2 TBSP of soy sauce and 1 TBSP of sugar, mix well. Set aside.

Fry the eggs sunny side up. Set aside.

Put 2 TBSP of Gochujang in a bowl and add hot water to thin it out. 1 TBSP at a time until desired consistency.

To assemble: Put about 1/2 cup of steamed rice in a large bowl. Place bean sprouts, carrots, zucchini, spinach, mushrooms, and ground beef one next to each other on top of the rice.  Place fried egg in the center. Drizzle some gochujang and sesame oil. Sprinkle the sesame seeds.

Serve it hot and dont forget to mix it all up! enjoy!




3 Responses to Bibimbap

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