Korean Bibimbap
A stunning Korean rice bowl featuring seasoned vegetables, protein, and a fried egg, all brought together with spicy gochujang sauce.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 people
Difficulty
Medium
Ingredients
For the Rice and Protein:
- 4 cups cooked short-grain white rice
- 12 oz beef (bulgogi cut) or tofu, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 4 eggs
For the Vegetables:
- 2 cups spinach, blanched and squeezed dry
- 1 cup bean sprouts, blanched
- 1 large carrot, julienned
- 1 zucchini, julienned
- 4 shiitake mushrooms, sliced
- Salt and sesame oil for seasoning vegetables
For the Gochujang Sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 garlic clove, minced
Cooking Instructions
- Marinate the beef or tofu in a mixture of soy sauce, sesame oil, sugar, and minced garlic for at least fifteen minutes while you prepare the vegetables.
- Prepare each vegetable component separately to maintain distinct flavors and textures. Blanch the spinach in boiling water for one minute, then rinse under cold water and squeeze out excess moisture. Season with a pinch of salt and a drizzle of sesame oil.
- Repeat the blanching process with bean sprouts, cooking for just thirty seconds to maintain their crunch. Season similarly with salt and sesame oil.
- Sauté the julienned carrots in a lightly oiled pan over medium heat for two to three minutes until tender but still vibrant. Season with salt.
- In the same pan, sauté the zucchini for two minutes until just softened. Season with salt and set aside separately from other vegetables.
- Cook the mushrooms in the pan until they release their moisture and turn golden brown, about four minutes. Season with a splash of soy sauce.
- In a hot skillet, cook the marinated protein until caramelized and cooked through, about three to four minutes, developing deep browning for maximum flavor.
- Prepare the gochujang sauce by whisking together all sauce ingredients in a small bowl until smooth and well combined.
- Fry the eggs sunny-side up in a lightly oiled pan, keeping the yolks runny so they will coat the rice when mixed.
- To assemble, divide the warm rice among four bowls. Arrange the vegetables and protein in separate sections around the bowl in a visually appealing pattern. Top each bowl with a fried egg and serve with gochujang sauce on the side. Instruct diners to mix everything together thoroughly before eating.
Chef's Tips
Traditional bibimbap is served in a hot stone bowl called a dolsot, which creates a crispy rice crust at the bottom. You can achieve a similar effect by pressing the rice into a hot, lightly oiled cast-iron skillet for a few minutes before transferring to serving bowls.
The beauty of bibimbap lies in its presentation and the harmony achieved when all components are mixed together. Each vegetable should maintain its individual character before being combined.