Description
Korean Bibimbap is a vibrant and flavorful mixed rice dish featuring a variety of vegetables, marinated beef (optional), a sunny-side-up egg, and a spicy gochujang sauce. This recipe combines stir-fried rice with blanched spinach, bean sprouts, sautéed shiitake mushrooms, fresh julienned carrots and cucumber, finished with a savory and tangy sauce that brings all the ingredients together for a delicious and nutritious meal.
Ingredients
Scale
Rice and Base
- 2 cups cooked rice
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
Vegetables
- 1/2 cup spinach, blanched
- 1/2 cup bean sprouts, blanched
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
Protein
- 2 large eggs
- 1 tablespoon cooked beef (optional)
Sauce and Seasoning
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
Instructions
- Heat the pan and stir-fry rice: Heat a medium-sized pan over medium heat and add sesame oil. Once hot, add cooked rice and stir-fry for 2 to 3 minutes until lightly crisped. Remove rice and set aside.
- Cook mushrooms: In the same pan, add vegetable oil and heat. Add sliced shiitake mushrooms and cook for 4 to 5 minutes, stirring occasionally until softened. Add minced garlic and sauté for 1 more minute. Transfer mushrooms and garlic to a plate.
- Fry eggs: In a separate small pan, heat a little oil over medium-low heat and crack eggs in. Cook sunny-side up or to desired doneness.
- Blanch greens: Briefly boil spinach and bean sprouts for about 1 minute, then drain thoroughly and set aside separately.
- Prepare fresh vegetables: Julienne carrots and cucumber into thin strips and keep in separate bowls.
- Make the sauce: In a small bowl, combine gochujang, soy sauce, rice vinegar, sesame seeds, sugar, and olive oil. Mix well until smooth.
- Prepare beef (optional): Thinly slice cooked beef and set aside.
- Assemble bibimbap: Place stir-fried rice as the base in a large bowl. Arrange spinach, bean sprouts, shiitake mushrooms, carrots, cucumber, and cooked beef (if using) in sections on top of the rice. Add the fried egg on top.
- Add sauce and serve: Drizzle the gochujang sauce mixture over the assembled bowl. Serve immediately, mixing thoroughly before eating.
Notes
- Adjust the amount of gochujang sauce based on your spice preference.
- Vegetarian option: omit the cooked beef and use additional mushrooms or tofu for protein.
- You can prepare vegetables ahead of time to save prep time when assembling.
- For a healthier option, use brown rice instead of white rice.
- Make sure to drain blanched vegetables well to avoid watery bibimbap.