4.35 from 20 votes
Korean rice bowl with beef, vegetables and egg in a stone pot
Bibimbap
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Bibimbap is a Korean rice bowl topped with vegetable sides and meat and served with a gochujang sauce. Follow my easy step-by-step recipe to make the best bibimbap!

Course: Main Course
Cuisine: Asian, Korean
Keyword: Asian, beef, dinner, easy, eggs, Korean, rice, Rice Bowls, sauce, spinach, vegetables
Servings: 4 servings
Author: Hyosun
Ingredients
For the rice:
  • 3 cups short grain rice
For the bibimbap toppings:
  • 8 ounces beef rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
  • 2 cups boiled gosari* 고사리 (fernbrake)
  • 16 ounces soybean sprouts 콩나물 (or mung bean sprouts, 숙주)
  • 1 bunch spinach
  • 2 kirby pickling cucumbers (or 1 Korean cucumber)
  • 2 small zucchinis
  • 2 medium carrots
  • 5 teaspoons minced garlic
  • 2 or 3 scallions chopped
  • soy sauce
  • sesame oil
  • roasted sesame seeds
  • salt and pepper
  • vegetable or canola oil
  • 4 eggs
For the bibimbap sauce
  • 4 tablespoons of Korean red chili pepper paste gochujang, 고추장
  • 1 tablespoon of sugar
  • 1 tablespoon of sesame oil
  • 3 tablespoons of water
Instructions
For the rice:
  1. Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.
For the bibimbap bowl toppings:
  1. Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat.
    Bibimbap beef
  2. Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat.
    Bibimbap Gosari
  3. Soybean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
    Bibimbap kongnamul
  4. Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
    Bibimbap Spinach
  5. Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
    Bibimbap cucumber
  6. Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10 - 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat.
    Bibimbap zucchini
  7. Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling salt and pepper to taste.
    Bibimbap carrot
For the bibimbap sauce:
  1. Combine all of the sauce ingredients in a small bowl and mix thoroughly.
For assembling:
  1. Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the sauce.

Recipe Notes

*You can buy dried gosari (고사리) at any Korean market. Rehydrate by boiling in water until tender.
**Other common toppings for bibimbap include shiitake mushrooms (sliced and sautéd), bellflower roots (doraji – soaked and sautéd), sukju namul (bean sprouts), mu saengchae(radish salad), onion (sliced and sautéd), lettuce leaves, kimchi (sliced), etc.