Korean Bibimbap (Mixed Rice with Vegetables)
Bibimbap is one of Korea’s most iconic dishes. It combines colorful vegetables, savory beef, a fried egg, and spicy gochujang sauce over warm rice. Simple to make at home and perfect for a healthy, delicious meal.
Servings 2 people
Calories 650kcal
Equipment
- 1 Large bowl For serving bibimbap
- 1 Frying pan For stir-frying vegetables and beef
- 1 Small pot For blanching spinach and bean sprouts
Ingredients
- 2 bowls Cooked rice Warm and freshly cooked
- 150 g Beef (ground or thinly sliced) Seasoned with soy sauce, garlic, sugar
- 1 handful Spinach Blanched
- ½ Carrot Julienned, stir-fried lightly
- ½ Zucchini Julienned, stir-fried lightly
- 1 handful Bean sprouts Blanched with a pinch of salt
- 3-4 Shiitake mushrooms Sliced, stir-fried
- 2 Eggs Fried sunny side up
- 2 tsp Sesame oil Drizzle before serving
- 1 tsp Sesame seeds For garnish
- 2 tbsp Gochujang (Korean chili paste) Served on the side
- Garlic, soy sauce, sugar, salt, pepper For seasoning beef and vegetables
Instructions
- Prepare warm cooked rice.
- Blanch spinach and bean sprouts with a pinch of salt, then drain.
- Stir-fry carrot, zucchini, and shiitake mushrooms separately with a little oil.
- Season beef with soy sauce, garlic, sugar, sesame oil, and stir-fry until cooked.
- Fry eggs sunny side up.
- Place rice in a large bowl.
- Arrange vegetables and beef neatly on top of the rice.
- Add the fried egg in the center.
- Drizzle sesame oil, sprinkle sesame seeds, and serve with gochujang.
- Mix everything well before eating.
Notes
You don’t need a Korean stone pot—any regular bowl works perfectly.
For a vegetarian option, replace beef with mushrooms or tofu.
For a vegan option, skip the egg and add extra vegetables.
For a vegetarian option, replace beef with mushrooms or tofu.
For a vegan option, skip the egg and add extra vegetables.