Bibimbap (Mixed Rice Bowl)

Name: Bibimbap (Mixed Rice Bowl)
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 2 bowls Cooked short-grain rice; 1 bunch Spinach; 100 g Bean sprouts; 1 Carrot, julienned; 4 Shiitake mushrooms, sliced; 150 g Ground or thin-sliced beef; 2 Eggs; to season Gochujang, sesame oil, soy sauce, garlic

A warm bowl of rice crowned with seasoned vegetables, beef and a fried egg, all mixed together with gochujang.

Source

Recipe by Korean home kitchens · 🏠 Home cook

Korean home-style / 한국 가정식 — A classic Korean mixed-rice dish of seasoned namul (vegetables) over rice; the well-known stone-pot (dolsot) and Jeonju regional styles are documented across Korean culinary references.

Background on Wikipedia ↗

Watch it being made · 3 videos

James Bok Kylie Sakaida 1-2-3 Kimchi with Taeyeon

⏱ 45 min🍽 2 servings🔥 560 kcal🇰🇷 South Korea🌶️

Dairy-free

Steps

Blanch the spinach and bean sprouts separately, squeeze dry, and dress each with a little sesame oil, garlic and salt.
Stir-fry the carrot and mushrooms briefly in separate batches so each keeps its own color and flavor.
Season the beef with soy sauce, garlic and a pinch of sugar, then stir-fry until cooked through.
Fry the eggs sunny-side up with soft yolks.
Mound the warm rice in each bowl and arrange the vegetables and beef in neat sections on top.
Crown with the egg and a spoon of gochujang, and mix everything thoroughly just before eating.

💡 Tips

Keeping each topping separate until the table is what makes bibimbap beautiful.
For a crackly bottom, press the assembled bowl in a hot oiled stone pot (dolsot).
Thin the gochujang with a little sesame oil and vinegar for an easier mix.