Name: Korean Bibimbap
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 cups cooked short-grain rice; 200g beef bulgogi (or ground beef); 1 carrot, julienned; 1 zucchini, julienned; 1 cup spinach; 1 cup bean sprouts; 4 shiitake mushrooms, sliced; 2 eggs; 3 tbsp gochujang; 2 tbsp sesame oil; Soy sauce, garlic, sesame seeds; Kimchi for serving

A beautiful bowl of rice topped with seasoned vegetables, meat, a fried egg, and fiery gochujang.

The Cultural Story

Bibimbap means "mixed rice" and it is one of Korea's most beloved dishes. Traditionally eaten on the eve of Lunar New Year to use up leftover side dishes, it became a symbol of balance — every color represents a different element. The key moment is mixing everything together with gochujang at the table, turning a beautiful arrangement into a delicious mess.

Ingredients

2 cups cooked short-grain rice
200g beef bulgogi (or ground beef)
1 carrot, julienned
1 zucchini, julienned
1 cup spinach
1 cup bean sprouts
4 shiitake mushrooms, sliced
2 eggs
3 tbsp gochujang
2 tbsp sesame oil
Soy sauce, garlic, sesame seeds
Kimchi for serving

Instructions

1Prep each vegetable separately: blanch spinach and bean sprouts, saute carrot, zucchini, and mushrooms individually with a drop of sesame oil, garlic, and soy sauce.
2Season and cook beef with soy sauce, sesame oil, garlic, and sugar until caramelized.
3Fry eggs sunny-side up — the runny yolk is essential.
4Place hot rice in the bottom of each bowl. Arrange vegetables, beef, and egg on top in sections — make it beautiful.
5Add a generous spoonful of gochujang in the center. Drizzle sesame oil.
6Serve with instructions to MIX EVERYTHING together before eating. The mixing is the point.

Community Reviews (1)

Jin K. ★★★★★

Use a hot stone bowl (dolsot) if you have one. The rice gets crispy on the bottom and adds the best texture. Even a cast iron pan works.

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