Bibimbap
A Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. It is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste).
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Difficulty
Medium
Skills Required
Knife Skills, Multitasking
Ingredients & Nutrition
600 kcal
Calories
30g
Protein
20g
Fat
70g
Carbs
8g
Fiber
7g
Sugar
900mg
Sodium
- 4 cups Cooked Rice
- 1 bunch Spinach
- 2, julienned Carrots
- 1 cup Bean Sprouts
- 1 cup, sliced Mushrooms
- 1 lb Ground Beef or Tofu
- 4 Eggs
- for serving Gochujang
- for seasoning Sesame Oil
Equipment Needed
- Skillet
- Large Pot
- Mixing Bowls
Let AI Suggest Variations
- Serve in a hot stone bowl (dolsot) to get crispy rice at the bottom.
- Use different vegetables like zucchini, daikon, or bell peppers.
- Top with kimchi for extra flavor and crunch.
- Use quinoa instead of white rice for a healthier base.
Instructions:
1. Blanch spinach and bean sprouts separately. Squeeze out excess water and season with sesame oil and salt.
2. Sauté carrots and mushrooms separately until tender-crisp. Season with salt.
3. Cook ground beef with soy sauce and garlic, or pan-fry tofu.
4. Fry eggs sunny-side up.
5. To assemble, divide rice among four bowls. Arrange the prepared vegetables and meat/tofu over the rice.
6. Top each bowl with a fried egg.
7. Serve with gochujang on the side for each person to mix in to their taste.