Bibimbap is Korea’s iconic mixed rice dish, known for its vibrant colors, diverse vegetables, savory protein, and signature gochujang sauce. It’s a true representation of Korean flavors.
Ingredients for Korean Bibimbap
(Serves 4)
For the Rice and Protein
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3 cups steamed white rice (short-grain or medium-grain)
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200g beef (thinly sliced) or chicken
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2 tsp soy sauce
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1 tsp garlic, minced
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1 tsp sesame oil
For the Vegetables
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1 cup spinach, blanched and seasoned with a pinch of salt
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1 medium carrot, julienned
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1 zucchini, julienned
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4 shiitake mushrooms, sliced
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100g bean sprouts, blanched
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1–2 tbsp ghee or coconut oil for stir-frying
For the Sauce
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3 tbsp gochujang (Korean chili paste)
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1 tbsp sesame oil
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1 tsp honey or sugar
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1 tsp rice vinegar
For Garnish
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1–2 fried eggs (optional)
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Toasted sesame seeds
How to Make Bibimbap
1. Prepare the Protein
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Marinate beef or chicken with soy sauce, garlic, and sesame oil for 15–20 minutes.
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Stir-fry in 1 tbsp ghee or coconut oil until cooked through.
2. Cook the Vegetables
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Heat ghee or oil in a pan.
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Quickly sauté carrots, zucchini, and mushrooms separately until tender but still vibrant.
3. Prepare the Sauce
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Mix gochujang, sesame oil, honey, and rice vinegar in a small bowl.
4. Assemble the Bibimbap
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Place rice in individual bowls.
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Arrange cooked protein and vegetables on top, keeping colors separated.
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Place a fried egg in the center if using.
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Drizzle sauce on top and sprinkle with sesame seeds.
5. Serve
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Mix everything together before eating to enjoy the full blend of flavors.