Bibimbap Recipe (Korean Mixed Rice)
Bibimbap is one of the most well-known Korean dishes in the world. This seemingly simple dish transforms the humble rice and vegetables into a flavorful and comforting meal.
Servings: 1 serving
Equipment
- Dolsot or Hot Stone Pot
Ingredients
- 1 bowl Rice
- Sesame Oil To coat the stone pot
- Seasoned Spinach
- Sauteed Carrots
- Sauteed Zucchini
- Seasoned Radish
- Seasoned Cucumber
- Seasoned Beansprouts
- Bulgogi
- 1 pc Egg Yolk
- Seaweed Paper Cut into strips
- Sesame Seeds
Bibimbap Sauce
- 2 tbsp Gochujang
- 1 tsp Sugar
- 1 tbsp Sesame Oil
Instructions
Rice
- Cook rice or reheat leftover rice.
Seasoned Vegetables
- Slice the carrots, zucchini, radish, and cucumber julienne or equal matchstick sizes.
- Spinach and Beansprouts: Blanche, drain, and squeeze out any water. Season with garlic, salt, and sesame oil.
- Carrots and Zucchini: Saute in oil and season with salt until a bit tender.
- Radish and Cucumber: Salt, drain, and season with sesame oil and sesame seeds.
Protein of Choice
- Season thin sliced beef with soy sauce, sugar, sesame oil, and garlic. Marinate for 30 minutes to an hour.
- Stir fry the beef until cooked. Add onion or green onion according to preference.
Gochujang Sauce
- Combine gochujang, sugar, and sesame oil. Mix thoroughly and set aside.
Assembling Bibimbap
- Put sesame oil in your stone pot ensuring the edges have oil in them.
- Put your rice in the pot, and flatten it a little, making it stick to the edges where there’s oil.
- Place your vegetables on top of the rice and place them in alternating colors.
- Make space in the middle of the veggies and place the bulgogi in it. Make a well in the middle of the meat and place the egg yolk in it.
- Drizzle the sauce on top and heat the stone pot until sizzling hot.
- Garnish with seaweed paper and sesame seeds. Serve hot, mix thoroughly, and enjoy!