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A colorful Korean Bibimbap bowl, featuring rice, assorted vegetables, meat, and a fried egg.

Korean Bibimbap

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked short-grain rice
  • 100 g spinach
  • 1 carrot julienned
  • 100 g bean sprouts
  • 4 shiitake mushrooms sliced
  • 150 g beef thinly sliced
  • 2 eggs
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds

Method
 

  1. Blanch and season spinach, bean sprouts and carrot separately with sesame oil and salt (namul).
  2. Saute mushrooms and beef until cooked.
  3. Mix gochujang with a little sesame oil and water for the sauce.
  4. Divide rice into bowls; arrange vegetables, beef and namul on top.
  5. Fry the eggs sunny-side up and place on each bowl.
  6. Add gochujang sauce and sesame seeds; mix well before eating.

Notes

For crispy rice, press into a hot oiled cast-iron bowl for 2-3 minutes.