Bibimbap
Mixed rice bowl with seasoned vegetables, beef, and a fried egg, topped with gochujang.
Vegetarian-optionalMeat
⚠ Contains: Gluten, Soy, Egg, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: A popular Seoul-style variant, dolsot-bibimbap, is served in a hot stone bowl brushed with sesame oil; the rice is pressed in and left undisturbed a few minutes to form a crispy, toasted crust (nurungji) on the bottom before mixing.
Ingredients
- 2 cups cooked short-grain rice
- 150g beef bulgogi (thin-sliced beef marinated in soy, garlic, sesame oil)
- 1 carrot, julienned and sauteed
- 1 zucchini, julienned and sauteed
- 1 cup spinach, blanched and seasoned with garlic, sesame oil, and salt
- 1 cup bean sprouts, blanched and seasoned with garlic, sesame oil, and salt
- 4 shiitake mushrooms, sliced and sauteed
- 4 eggs, fried sunny-side up
- Gochujang (Korean chili paste), to taste
- Sesame oil and sesame seeds
Steps
- Cook beef bulgogi in a hot pan until caramelized.
- Saute each vegetable separately, seasoning lightly with minced garlic, sesame oil, and salt.
- Fry eggs sunny-side up.
- Divide rice into bowls, arrange vegetables and beef in sections around the top.
- Top with a fried egg, a spoonful of gochujang, sesame oil, and sesame seeds. Mix well before eating.