Asian cuisine
Bibimbap
Bibimbap is an iconic dish of Korean cuisine, the name of which literally translates to "a mixture of rice and other foods". It is a magnificent, bright and balanced bowl based on warm white rice covered with neat sectors of colorful vegetables, juicy marinated beef and appetizing glazed egg. The special magic of the dish is given by the traditional spicy sauce based on fermented pepper paste kochkhujan. Before consumption, all the ingredients are stirred vigorously right in the bowl so that each piece is soaked in the spicy dressing, sesame flavor and tender liquid yolk.
Dishday
Recipe overview
- Total time
- 45 min
- Prep
- 25 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Asian cuisine
Nutrition
per serving
- Calories
- 580 kcal
- Protein
- 28 g
- Fat
- 22 g
- Carbs
- 67 g
- Fiber
- 5 g
Step by step
Method
- 01
Rinse and boil the rice until fully cooked in a saucepan acco…
Rinse and boil the rice until fully cooked in a saucepan according to the instructions on the package. Leave it under a lid to keep it nicely warm until the final assembly of our bowls.
- 02
Slice the frozen beef into neat thin strips along the fibers…
Slice the frozen beef into neat thin strips along the fibers for maximum tenderness. In a deep bowl, marinate the meat with a tablespoon of soy sauce, half the minced garlic and a pinch of black pepper.
- 03
Prepare fresh vegetables
Prepare fresh vegetables: shred the peeled carrots into as thin a long straw as possible, and cut the cucumber into elegant half-circles of equal thickness.
- 04
Dip the spinach in boiling water for a few seconds or warm in…
Dip the spinach in boiling water for a few seconds or warm in a pan until wilted, then gently squeeze out the excess moisture. Blanch the soybean sprouts in boiling water for a couple of minutes to soften slightly but retain their crunch.
- 05
Heat a frying pan with a drop of oil and quickly fry the carr…
Heat a frying pan with a drop of oil and quickly fry the carrot straws until soft, keeping their bright color. Leave the cucumber fresh or sprinkle lightly with salt to allow it to release its juice, which will then need to be squeezed out.
- 06
Fry the marinated beef in a hot frying pan with vegetable oil…
Fry the marinated beef in a hot frying pan with vegetable oil over high heat. Stir constantly so that the meat is evenly coated with an appetizing crust and cooked from the inside out in a short time.
- 07
In a clean frying pan, gently fry four portioned glazed eggs…
In a clean frying pan, gently fry four portioned glazed eggs so that the whites are fully set and white and the yolk inside remains liquid and silky.
- 08
Prepare the specialty dressing
Prepare the specialty dressing: in a small bowl, thoroughly mix the spicy kochujang paste, soy sauce, a teaspoon of sesame oil, sugar and a little warm water until smooth.
- 09
Start assembling
Start assembling: arrange the warm white rice in deep, wide bowls, smoothing the surface. Arrange the prepared vegetable toppings and meat on top in a circle in contrasting sectors, and place the glaze in the center.
- 10
Generously drizzle the assembled ingredients with spicy kochu…
Generously drizzle the assembled ingredients with spicy kochujang sauce, sprinkle with toasted sesame seeds and drizzle with fragrant sesame oil just before serving.
Dishday
Useful advice
Cooking tip
For an authentic Korean home-cooked flavor, stir-fry each vegetable topping separately over high heat for just about a minute, adding a touch of sesame oil and a pinch of salt—this preserves the individual color and texture of each ingredient. Beef is easier to slice thin if slightly frozen first. If you want a crispy rice crust at the bottom like restaurant 'Dolsot Bibimbap', assemble the dish in a preheated cast-iron skillet or clay pot greased with sesame oil.
How to serve
Traditionally, bibimbap is assembled in deep, wide porcelain or stone bowls. Lay the rice evenly at the bottom, then arrange the colorful vegetables and meat in distinct sections around the perimeter, leaving the center for the fried egg. Sprinkle toasted sesame seeds on top. Gochujang sauce can be added directly on top or served in a small side bowl so guests can adjust the heat level to their preference.
How to store
Bibimbap is an assembly dish meant to be eaten immediately; it does not store well once combined, as the rice absorbs the vegetable juices and turns soggy. However, you can prep all components in advance: cooked rice, stir-fried meat, and prepared vegetables will keep beautifully in separate airtight containers in the fridge for up to 24 hours. Just reheat the ingredients, fry a fresh egg, and assemble before serving.
Note
This recipe is highly versatile. You can easily adapt the vegetables based on what is in your fridge: sautéed oyster mushrooms, shiitake, or zucchini work wonderfully instead of soybean sprouts. The most important thing is to maintain a vibrant color palette, a contrast of textures, and not to substitute the Korean gochujang paste with other sauces, as it defines the unique character of the dish.
