Recipe for Bibimbap

A Korean mixed rice bowl with vegetables, meat, and gochujang sauce. Cleanly cooked components, assembled over warm rice, and mixed just before eating.
Serves: 2
Total Time: 35 minutes (Prep: 20 mins | Cook: 15 mins)

Ingredients

The Base

• 2 cups cooked short-grain white rice

The Meat (Bulgogi Style)

• 200g (7 oz) beef or pork, thinly sliced
• Marinade: 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 minced garlic clove

The Vegetables (Namul)

• 1 small carrot, julienned
• ½ zucchini or cucumber, julienned
• 4–5 mushrooms, sliced
• 1 bunch spinach
• ½ red bell pepper, sliced
• Seasoning: salt, vegetable oil, sesame oil

The Bibim Sauce

• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 tbsp sugar or honey
• 1 tbsp water
• 1 tsp sesame seeds
• 1 tsp apple cider vinegar (optional)

Toppings

• 2 eggs
• Sesame seeds
• Seaweed strips (optional)

Instructions

1. Marinate Meat
   Mix meat with marinade and rest 10–15 minutes.
2. Make Sauce
   Stir all sauce ingredients until smooth.
3. Cook Vegetables
   • Sauté zucchini/cucumber 1–2 minutes; lightly salt; remove.
   • Sauté carrots/pepper 2–3 minutes; salt; remove.
   • Sauté mushrooms 3–4 minutes; salt; remove.
   • Blanch spinach 30 seconds; squeeze; season with salt and sesame oil.
4. Cook Meat
   Stir-fry marinated meat 3–5 minutes until browned.
5. Cook Eggs
   Fry sunny-side up.
6. Assemble
   Place warm rice in bowls. Arrange vegetables and meat separately on top. Add egg in center. Add sauce and sesame seeds.
7. Serve
   Mix everything thoroughly before eating.

Tips

• Keep vegetables separate to maintain texture.
• Thin sauce with extra water if needed.
• Add a small drizzle of sesame oil before mixing.