International Cuisine > Korean Cuisine > Main Dishes (Korean) > Bibimbap Recipe

Authentic Korean Bibimbap Recipe

Learn how to make authentic Korean Bibimbap, a vibrant and flavorful mixed rice dish. This recipe includes detailed instructions for preparing each component, from the rice and vegetables to the protein and gochujang sauce, ensuring a delicious and satisfying meal.

Prep Time
45 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 4 cups Cooked White Rice (short-grain)
  • 1 lb Ground Beef (or Bulgogi)
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tsp Sugar
  • 1 clove Garlic (minced)
  • 5 oz Spinach
  • 1 medium Carrots
  • 1 medium Zucchini
  • 4 oz Shiitake Mushrooms
  • 4 oz Bean Sprouts
  • 4 Eggs
  • 2-3 tbsp Gochujang (Korean Chili Paste)
  • 2 tbsp Sesame Seeds
  • as needed Vegetable Oil

Preparing the Rice

Start with freshly cooked, slightly cooled short-grain white rice. Fluff the rice with a fork to separate the grains and prevent it from clumping. The rice serves as the base of the bibimbap, so ensure it's cooked perfectly.

Marinating and Cooking the Beef

In a bowl, combine the ground beef (or bulgogi) with soy sauce, sesame oil, sugar, and minced garlic. Mix well and let it marinate for at least 15 minutes. Heat a skillet over medium-high heat and cook the beef until browned and cooked through. Set aside.

Preparing the Vegetables

Each vegetable needs to be prepared separately to maintain its individual flavor and texture. Blanch the spinach in boiling water for 30 seconds, then rinse with cold water and squeeze out excess moisture. Season with sesame oil and salt. Julienne the carrots and zucchini. Sauté each separately in a pan with a little vegetable oil until tender-crisp. Season with salt. Slice the shiitake mushrooms and sauté them with a little soy sauce and sesame oil. Blanch the bean sprouts in boiling water for 1 minute, then rinse with cold water. Season with sesame oil and salt.

Frying the Eggs

Fry the eggs sunny-side up, keeping the yolks runny. This adds richness to the bibimbap. Set aside.

Assembling the Bibimbap

In individual bowls, place a serving of cooked rice. Arrange the marinated beef and prepared vegetables around the rice. Top with a fried egg and a spoonful of gochujang (Korean chili paste). Sprinkle with sesame seeds. Serve immediately.

Serving Instructions

To eat, mix all the ingredients together thoroughly before enjoying. The gochujang sauce adds spice and flavor to every bite. Adjust the amount of gochujang according to your preference.

Nutrition Facts Estimated per 100g of product

Calories: 150-200kcal
Protein: 8-10g
Fat: 5-8g
Carbohydrates: 20-25g

Other Important Considerations for Nutrition

The nutritional content of bibimbap can vary depending on the ingredients used and the portion sizes. Using lean beef, limiting added sugars, and incorporating a variety of vegetables can enhance the nutritional value of this dish. Also, gochujang can be high in sodium; use sparingly if you're watching your sodium intake.

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FAQ

  • Can I use different types of vegetables?

    Yes, you can use any vegetables you like. Common alternatives include cucumbers, daikon radish, and bell peppers.
  • Can I make this vegetarian?

    Absolutely! Omit the beef and add tofu or more vegetables for a vegetarian version.
  • How spicy is bibimbap?

    The spiciness depends on the amount of gochujang you use. Start with a small amount and add more to taste.