Authentic Korean Bibimbap

Bibimbap, meaning “mixed rice”, is a beloved Korean dish that combines warm rice with an array of colorful vegetables, meat, and a signature spicy sauce. It’s a comforting and nutritious meal that showcases the flavors and textures of Korean cuisine. This recipe captures the essence of classic bibimbap while streamlining the preparation.

Ingredients

Rice:

• 2 cups short-grain white rice, rinsed and drained
• 2 1/4 cups water

Beef:

• 8 oz beef tenderloin or sirloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 tsp black pepper

Vegetables:

• 1 cup bean sprouts, blanched
• 1 cup spinach, blanched and squeezed dry
• 1 carrot, julienned
• 1 zucchini, julienned
• 4 shiitake mushrooms, sliced
• 1/2 cup kimchi, chopped
• 2 tbsp sesame oil, divided
• Salt to taste

Other:

• 4 eggs
• 1 sheet gim (roasted seaweed), crumbled
• Sesame seeds for garnish

Gochujang Sauce:

• 4 tbsp gochujang (Korean red chili paste)
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp water
• 1 tsp rice vinegar
• 1 clove garlic, minced

Instructions

1. Cook the rice in the water according to package directions. Keep warm.
2. Mix the beef with soy sauce, sesame oil, sugar, garlic, ginger and pepper. Let marinate while preparing other ingredients.
3. In a skillet, stir-fry the beef in 1 tbsp sesame oil over high heat until just cooked. Set aside.
4. In the same pan, separately sauté the carrot, zucchini, and mushrooms in the remaining sesame oil until crisp-tender. Season each lightly with salt.
5. Make the sauce by mixing all ingredients until smooth. Set aside.
6. Fry 4 eggs sunny-side up.
7. To serve, place a serving of rice in each bowl. Arrange the beef, assorted vegetables, and kimchi on top of the rice. Place a fried egg in the center of each bowl.
8. Garnish with crumbled seaweed and sesame seeds. Serve with gochujang sauce on the side.
9. To eat, add a small amount of the sauce, then thoroughly mix all ingredients together with a spoon. Enjoy the medley of flavors and textures!

Top Tips

• Use the freshest vegetables possible for the best flavor and texture. Blanch them briefly to retain their color and crunch.
• Gochujang is the key to authentic bibimbap flavor. Adjust the amount to your spice preference.
• For a crispy rice bottom, use a dolsot (stone pot) to assemble and serve the bibimbap. Heat the oiled pot before adding the rice.
• Let diners mix in their own gochujang sauce so they can control the spice level.
• Bibimbap is endlessly customizable – feel free to swap in your favorite vegetables, proteins, and garnishes.

Different Variations

• Dolsot Bibimbap: Served in a sizzling hot stone pot that crisps the bottom layer of rice.
• Jeonju Bibimbap: A version from the city of Jeonju that often includes raw beef and jeon (savory pancakes).
• Hoedeopbap: A seafood variation topped with raw fish and vegetables.
• Yakcho Bibimbap: Features medicinal herbs and vegetables from the mountains.
• Tongyeong Bibimbap: Includes local seafood like oysters, mussels and octopus.
• Vegetarian/Vegan Bibimbap: Omit the meat and egg, and add more vegetables like mushrooms and tofu.

Here is a short nutritional guide for bibimbap in a small table, including typical serving size, calories, and estimated cooking time:

Nutritional Info	Amount
Typical Serving Size	1 bowl (500-600g)
Calories	400-700 per serving
Carbohydrates	60-100g
Protein	15-35g
Fat	10-30g
Key Nutrients	Iron, Vitamin A, Vitamin C, Calcium
Estimated Cooking Time	30-45 minutes

The calories and macronutrient amounts can vary quite a bit depending on the specific ingredients and proportions used. Bibimbap is generally high in carbohydrates from the rice, with moderate amounts of protein from the meat and egg, and fat from the cooking oil and meat.

It is a good source of several key nutrients:

• Iron from the beef and vegetables
• Vitamin A, largely from the carrots and spinach
• Vitamin C from the vegetables
• Some calcium from the sesame seeds and vegetables

Preparing the ingredients and cooking the bibimbap components takes around 30-45 minutes total, not including marinating time for the meat if using. The dish comes together quickly once all the parts are ready.