Bibimbap Korean Mixed Rice Bowl
Bibimbap is a traditional Korean rice bowl topped with vegetables, meat, and egg.It is flavored with spicy gochujang sauce and sesame oil.The dish is mixed together before eating for balanced flavor in every bite.Nutritious, colorful, and satisfying, it is a complete meal in one bowl.
Ingredients
For the Rice:
- 2 cups cooked short-grain white rice
Vegetable Toppings:
- 1 cup spinach
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup bean sprouts
- 4–5 shiitake mushrooms, sliced
Protein (Optional):
- 200 g beef (sirloin or ribeye), thinly sliced
Egg:
- 2 eggs
Seasonings & Sauce:
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp minced garlic
- Sesame seeds for garnish
Instructions
- Blanch spinach and bean sprouts separately, squeeze out excess water, and season lightly with sesame oil and salt.
- Sauté carrots, zucchini, and mushrooms individually until just tender. Set aside.
- Marinate beef with soy sauce, garlic, sugar, and sesame oil. Stir-fry until cooked.
- Fry eggs sunny-side up, keeping the yolk slightly runny.
- Place warm rice in a bowl and arrange vegetables and beef neatly on top.
- Add the fried egg and a spoonful of gochujang. Sprinkle with sesame seeds.
- Mix everything together before eating.
Notes
- Ingredients are traditionally arranged by color for visual appeal.
- Use a stone bowl (dolsot) for crispy rice at the bottom.
- Vegetarian versions are equally authentic.
- Adjust gochujang to control spice level.
- Serve immediately while rice is hot.