Korean
Bibimbap
A classic Korean mixed rice dish topped with assorted sautéed vegetables, marinated beef, a fried egg, and spicy gochujang sauce.
Watch it madeMaangchi · 23:42
Ingredients
- Short-grain rice2 cups
- Minced beef200g
- Spinach1 bunch
- Bean sprouts200g
- Carrot1 medium
- Shiitake mushrooms4 pieces
- Eggs2
- Gochujang (Korean chili paste)2 tbsp
- Sesame oil1 tbsp
Method
- Cook the short-grain rice according to package instructions.
- Sauté the spinach, bean sprouts, carrots, and mushrooms separately with a little sesame oil and salt.
- Stir-fry the minced beef with soy sauce, sugar, and garlic until fully cooked.
- Fry the eggs sunny-side up so the yolk remains runny.
- Assemble the rice in a bowl, arrange vegetables and meat on top, place the egg in the center, and serve with gochujang paste.
Common questions
Can I substitute the minced beef in bibimbap with another protein or make it vegetarian?
Yes. Thinly sliced chicken, pork, or tofu all work well. For vegetarian bibimbap, use extra mushrooms, tofu, or tempeh, and season with soy sauce, garlic, sesame oil, and a little sugar for balance.
What’s the best timing so the vegetables, beef, and eggs all finish at once?
Start the rice first, since it takes longest. While it cooks, prep and sauté the vegetables separately, then cook the beef last and fry the eggs right before serving. Keep everything warm and assemble immediately.
What are the most common mistakes when making bibimbap at home?
The biggest mistakes are soggy vegetables, overcooked beef, and a broken egg yolk. Don’t overcrowd the pan, keep each topping lightly seasoned, and use enough heat to cook quickly without steaming.
How should I store leftover bibimbap ingredients?
Store rice, vegetables, beef, and sauce separately in airtight containers in the fridge for up to 3 days. Keep the fried eggs separate and make fresh eggs when serving again. Reheat the rice and beef before assembling.
How should bibimbap be served for the best texture and flavor?
Serve it hot in a bowl with rice on the bottom, toppings arranged neatly, and a fried egg in the center. Add gochujang just before eating, then mix everything thoroughly so the sauce coats the rice and vegetables.