Bibimbap
Bibimbap is a colourful Korean rice bowl topped with sauteed vegetables, seasoned beef, a fried egg and a spicy gochujang sauce. Its name means "mixed rice", and the fun is in stirring everything together before the first bite. It is a balanced, satisfying meal that looks as good as it tastes.
Why You Will Love This Bibimbap
- A complete meal with rice, vegetables, protein and a rich sauce
- Every ingredient can be prepared ahead and assembled in minutes
- Easy to customise with your favourite vegetables or tofu
Ingredient Notes
Rice: Short-grain rice gives the right sticky, tender base. Vegetables: Spinach, carrot, zucchini, mushrooms and bean sprouts are classic choices. Beef: Thinly sliced and marinated in soy sauce, sesame oil and garlic. Gochujang: A fermented Korean chilli paste that adds sweet, savoury heat. Egg: A fried egg with a runny yolk acts as a sauce.
Tips for Great Bibimbap
Cook each vegetable separately to keep its colour and flavour, seasoning lightly with sesame oil and salt. Arrange the toppings in neat sections over the rice. Hot stone bowls make the rice crispy at the bottom, and you can get a similar effect with a hot cast-iron pan.
Serving and Storage
Add a spoonful of gochujang, drizzle with sesame oil and mix thoroughly before eating. The cooked toppings keep for two days in the refrigerator, so you can assemble fresh bowls whenever you like.
Frequently Asked Questions
What is gochujang and can I substitute it?
Gochujang is a fermented Korean chilli paste that is sweet, savoury and spicy. If you cannot find it, mix sriracha or chilli paste with a little miso or soy sauce and sugar, though the flavour will differ.
How do I get crispy rice at the bottom of the bowl?
Use a hot stone bowl or cast-iron pan with a little sesame oil, press the rice in and let it sizzle undisturbed until a golden crust forms.
Can I make bibimbap vegetarian?
Yes. Skip the beef and use tofu, mushrooms or extra vegetables. The egg and gochujang sauce keep the dish rich and satisfying.
Which vegetables are traditional?
Spinach, bean sprouts, carrots, zucchini, mushrooms and radish are common. Each is cooked separately with a little sesame oil and salt.
Can I prepare it ahead?
Yes. Cook the vegetables and beef ahead and keep them in the refrigerator for up to two days. Assemble the bowls and add a fresh egg just before serving.
How do I eat bibimbap?
Add gochujang to taste and mix everything thoroughly with a spoon before eating, so each bite has rice, vegetables and sauce.
More Recipes You Will Love
- Chicken Adobo: tangy soy-vinegar braised chicken, great over rice
- Miso Soup: light, savoury Japanese umami soup
- Vegetable Fried Rice: quick wok-tossed rice
- 2 cups cooked short-grain rice
- 200 g beef or tofu (thinly sliced)
- 1 carrot (julienned)
- 1 zucchini (julienned)
- 2 cups spinach
- 1 cup bean sprouts
- 4 shiitake mushrooms (sliced)
- 4 eggs
- 3 tablespoons gochujang
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame seeds
- 1 Warm the RiceCheck that the 2 cups of cooked short-grain rice are warm and fluffy. If it is cold, put it in a covered bowl with a splash of water and microwave for 1 to 2 minutes until steaming. Keep it covered until you assemble the bowls.Tip: Warm rice is important for bibimbap, as cold rice makes the whole bowl feel flat. Short-grain rice is slightly sticky, so it holds together when mixed.
- 2 Cut the VegetablesCut the carrot and zucchini into matchsticks about 5 cm long and 3 mm thick. Slice the 4 shiitake mushrooms thinly. Rinse the 2 cups of spinach and 1 cup of bean sprouts in cold water and drain.Tip: Cutting everything to a similar size looks neat in the bowl and means each vegetable cooks quickly and evenly.
- 3 Slice the Beef or TofuSlice the 200 g of beef into very thin strips, about 3 mm thick, cutting across the grain. If you are using tofu instead, press it dry for 15 minutes and cut it into thin slabs.Tip: Putting the beef in the freezer for 20 minutes makes it firm and much easier to slice thinly.
- 4 Season the BeefIn a bowl, toss the beef with 1 1/2 tablespoons soy sauce and 1 teaspoon sesame oil. Leave it to marinate for 10 minutes while you prepare the rest.Tip: Keep the remaining 1/2 tablespoon of soy sauce for the mushrooms. A short marinade is enough, as the meat is very thin.
- 5 Make the Gochujang SauceMix the 3 tablespoons of gochujang with 1 teaspoon of sesame oil and 1 teaspoon of water in a small bowl, until it is smooth and spoonable.Tip: Loosening the gochujang makes it much easier to spread through the rice. Add a little more water if it is still too thick.
- 6 Cook the BeefHeat a large frying pan over medium-high heat. Cook the marinated beef for 3 to 4 minutes, stirring, until browned all over and cooked through. Tip it onto a plate. If using tofu, cook until golden on both sides.Tip: Do not overcrowd the pan. If your pan is small, cook the beef in two batches so it browns instead of stewing.
- 7 Saute the CarrotWipe the pan and heat it over medium heat with a few drops of oil. Saute the carrot with a pinch of salt for about 2 minutes, until just tender but still bright orange. Remove to the plate in its own pile.Tip: Cook each vegetable separately, as this keeps each one's colour and flavour distinct in the finished bowl.
- 8 Saute the ZucchiniIn the same pan, with a few more drops of oil and a pinch of salt, saute the zucchini for 1 to 2 minutes until tender but still bright green. Remove to its own pile.Tip: Zucchini releases water, so use high enough heat and do not cook it for too long, or it will turn soggy.
- 9 Saute the ShiitakeAdd a few drops of oil and cook the sliced shiitake mushrooms for about 3 minutes until golden and tender, then splash over the remaining 1/2 tablespoon of soy sauce. Remove to its own pile.Tip: Let the mushrooms brown without stirring for the first minute, as this gives them a deep, savoury flavour.
- 10 Blanch the SpinachBring a pan of salted water to the boil. Blanch the spinach for 30 seconds, then lift it into a bowl of cold water. Squeeze it very dry, then toss with 1 teaspoon of sesame oil and a pinch of salt.Tip: Squeezing out the water is important, as wet spinach will water down the rest of the bowl.
- 11 Blanch the Bean SproutsIn the same boiling water, blanch the bean sprouts for 1 to 2 minutes until they are tender but still crunchy. Drain well, then toss with 1 teaspoon of sesame oil and a pinch of salt.Tip: Do not overcook the sprouts, as their crunch is the contrast to the soft vegetables and rice.
- 12 Fry the Eggs Sunny Side UpHeat a non-stick pan over medium-low heat with a few drops of oil. Crack in the 4 eggs and fry for 2 to 3 minutes, until the whites are set and the yolks are still runny and golden.Tip: Sunny side up is traditional. Cover the pan for the last 30 seconds if the tops of the whites are still clear.
- 13 Assemble the BowlsDivide the warm rice between 4 bowls. Arrange the beef, carrot, zucchini, shiitake, spinach and bean sprouts in separate sections on top, like the slices of a pie. Place a fried egg in the centre of each bowl.Tip: Placing the colours next to each other makes the bowl look beautiful before it is mixed. Take your time with this part.
- 14 Add the Sauce and MixAdd about 3/4 tablespoon of gochujang sauce to each bowl, sprinkle each with a pinch of sesame seeds (1 teaspoon in total) and drizzle with a few drops of any remaining sesame oil. Mix everything together thoroughly with a spoon before eating.Tip: Mixing it all together is the whole point of bibimbap, so stir until every grain of rice is coated. Serve with kimchi on the side. Hot stone bowls make the rice crispy at the bottom.