Print

Bibimbap

Korean Bibimbap
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A colorful and flavorful Korean rice bowl layered with sautéed vegetables, seasoned beef, and a perfectly fried egg, finished with spicy gochujang and nutty sesame oil.

Ingredients

Scale
  • 2 cups short-grain white rice, cooked
  • 1 carrot, julienned
  • 1 small zucchini, julienned
  • 2 cups spinach
  • 1 cup bean sprouts
  • 1 cup shiitake mushrooms, sliced
  • 1/2 pound ground beef
  • 2 eggs, sunny-side up
  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons gochujang (Korean chili paste)

Instructions

  1. Heat a skillet or wok over medium heat and cook the rice if not already prepared.
  2. Sauté each vegetable separately with a bit of garlic, soy sauce, and oil, setting each aside.
  3. Blanch bean sprouts, then season with sesame oil and salt.
  4. In the skillet, cook ground beef with garlic, soy sauce, and sesame oil until browned. Set aside.
  5. Assemble bowls by placing rice in the center and arranging vegetables and beef in sections around it.
  6. Fry eggs sunny-side up and place one on top of each bowl.
  7. Drizzle sesame oil and add a spoonful of gochujang on top.
  8. Serve hot and mix everything together before eating.

Notes

  • Prep all toppings in advance for quick assembly.
  • Adjust spice level by using more or less gochujang.
  • For vegetarian version, replace beef with tofu or more mushrooms.
  • Leftover rice and toppings make great next-day fried rice.

Nutrition

Find it online: https://dishmio.com/bibimbap/