(비빔밥) Korea’s beloved “mixed rice” bowl — a vibrant assembly of seasoned vegetables, savory beef, a fried egg, and gochujang sauce over warm rice.
INGREDIENTS
- 480 milliliters short-grain white rice (uncooked)
- 300 grams beef (bulgogi cut)
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 tablespoons sugar
- 4 pieces garlic, minced
- 200 grams spinach
- 200 grams bean sprouts (kongnamul)
- 1 pieces zucchini, julienned
- 1 pieces carrot, julienned
- 6 pieces shiitake mushrooms, sliced
- 4 eggs
- 3 tablespoons neutral oil
- 1 teaspoons salt
- 2 tablespoons sesame seeds
- 4 tablespoons gochujang (Korean chili paste)
- 1 tablespoons rice vinegar
- 1 tablespoons honey or sugar
- 2 tablespoons water
STEPS
- Cook rice: Rinse 480 milliliters short-grain white rice (uncooked) until water runs clear. Cook using your preferred method (rice cooker or stovetop with a 1:1.2 rice-to-water ratio). Keep warm.
- Marinate the beef: Combine 300 grams beef (thin cut) with 3 tablespoons soy sauce soy sauce, 3 tablespoons sesame oil sesame oil (use 1 tbsp here), 1 tablespoons sugar, and half the 4 pieces garlic, minced minced garlic. Mix well and let marinate for at least 15 minutes.
- Make the gochujang sauce: Whisk together 4 tablespoons gochujang (Korean chili paste), 1 tablespoons rice vinegar, 1 tablespoons honey, 2 tablespoons water, 1 tbsp of 3 tablespoons sesame oil sesame oil, and 1 clove of minced 4 pieces garlic, minced until smooth. Set aside.
- Blanch the spinach: Blanch 200 grams spinach in boiling salted water for 30 seconds, then rinse in cold water. Squeeze out excess water, then season with a pinch of 1 teaspoons salt, a little 3 tablespoons sesame oil sesame oil, and a pinch of 2 tablespoons sesame seeds. Set aside.
- Cook the bean sprouts: Blanch 200 grams bean sprouts (kongnamul) for 2 minutes, drain, and season with 1 teaspoons salt, a splash of 3 tablespoons sesame oil sesame oil, and 2 tablespoons sesame seeds. Set aside.
- Sauté the vegetables: In a pan with a little 3 tablespoons neutral oil neutral oil, sauté the 1 pieces carrot, julienned carrot with a pinch of 1 teaspoons salt for 2–3 minutes. Remove. Sauté 1 pieces zucchini, julienned zucchini until just tender, about 2 minutes. Remove. Sauté 6 pieces shiitake mushrooms, sliced mushrooms with a splash of 3 tablespoons soy sauce soy sauce and 3 tablespoons sesame oil sesame oil until fragrant. Keep each vegetable separate.
- Cook the beef: In the same pan over high heat, cook the marinated 300 grams beef (bulgogi cut or ground) until browned and cooked through, about 4–5 minutes. Set aside.
- Fry the eggs: In a non-stick pan over medium-low heat with a little 3 tablespoons neutral oil oil, fry 4 eggs sunny-side up so the yolk stays runny. Season lightly with 1 teaspoons salt.
- Assemble and serve: Divide warm rice among bowls. Arrange each ingredient — beef, spinach, bean sprouts, zucchini, carrot, and mushrooms — in separate sections around the bowl. Place a fried egg in the center. Sprinkle with 2 tablespoons sesame seeds sesame seeds and a drizzle of 3 tablespoons sesame oil sesame oil. Serve with the gochujang sauce on the side. Mix everything together before eating — that’s the whole point!
NOTES
Dolsot-style (crispy rice): Use a stone or cast-iron bowl. Heat it, brush the inside with sesame oil, add the rice, and assemble the toppings. The rice will develop a golden crust (nurungji) at the bottom — one of bibimbap’s great pleasures.
Vegetable flexibility: Gosari (fernbrake), bellflower root (doraji), and cucumber are classic additions. Use what you have.
Make-ahead tip: All the vegetable toppings can be prepared a day or two in advance and refrigerated. Assemble fresh when ready to serve.
Vegan version: Omit the beef and egg. Add extra mushrooms and a drizzle of sesame oil for richness.
