Description
Bibimbap is a layered Korean rice bowl that balances fluffy rice, crisp vegetables, savory beef, and a silky fried egg, enhanced with a flavorful gochujang sauce.
Ingredients
Scale
- 300 g (1½ cups) short-grain rice
- 200 g (7 oz) spinach
- 2 medium carrots (150 g / 1 cup, julienned)
- 1 medium zucchini (150 g / 1 cup, half-moons)
- 200 g (7 oz) bean sprouts
- 150 g (5 oz) shiitake or cremini mushrooms
- 400 g (14 oz) ground beef or thinly sliced bulgogi beef
- 60 g (4 tbsp) gochujang
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 3 cloves garlic (minced)
- 15 g (1 tbsp) sugar
- 15 ml (1 tbsp) rice vinegar
- 4 large eggs
- Kosher salt to taste
Instructions
- Cook the rice: Rinse rice until clear, combine with water in a saucepan, bring to a boil, reduce to low, cover and simmer for 12–14 minutes, let rest covered for 10 minutes.
- Blanch and season spinach: Boil salted water, blanch spinach for 10–15 seconds, drain, squeeze excess water, toss with sesame oil, salt, and garlic.
- Prepare bean sprouts and carrots: Blanch bean sprouts for 30–45 seconds, season; sauté carrots for 2–3 minutes.
- Sauté zucchini and mushrooms: Cook zucchini until translucent; sauté mushrooms with soy sauce until browned.
- Cook the beef: Heat skillet, add beef, soy sauce, sugar, garlic, and sesame oil; cook for 4–6 minutes until browned.
- Make the gochujang sauce: Mix gochujang, soy sauce, sugar, rice vinegar, sesame oil, and warm water until smooth.
- Fry the eggs and assemble: Fry eggs sunny-side up, divide rice into bowls, arrange toppings, add beef, place an egg, and drizzle sauce.
Notes
For a vegetarian option, replace beef with firm tofu. For gluten-free, use tamari instead of soy sauce.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 12g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 210mg