4.91 from 11 votes
Bibimbap
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Want to learn how to make authentic Korean bibimbap at home? Follow my easy step-by-step bibimbap recipe and make the best Korean Rice Bowls - packed with beef, veggies & my special bibimbap Sauce.

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 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 red pepper paste 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.