Bibimbap Recipe: Classic Korean Rice Bowl
Bibimbap is a layered Korean rice bowl that balances fluffy rice, crisp vegetables, savory beef, and a silky fried egg, enhanced with a flavorful gochujang sauce.
Ingredients
Instructions
Cook the rice: Rinse rice until clear, combine with water in a saucepan, bring to a boil, reduce to low, cover and simmer for 12–14 minutes, let rest covered for 10 minutes.
Blanch and season spinach: Boil salted water, blanch spinach for 10–15 seconds, drain, squeeze excess water, toss with sesame oil, salt, and garlic.
Prepare bean sprouts and carrots: Blanch bean sprouts for 30–45 seconds, season; sauté carrots for 2–3 minutes.
Sauté zucchini and mushrooms: Cook zucchini until translucent; sauté mushrooms with soy sauce until browned.
Cook the beef: Heat skillet, add beef, soy sauce, sugar, garlic, and sesame oil; cook for 4–6 minutes until browned.
Make the gochujang sauce: Mix gochujang, soy sauce, sugar, rice vinegar, sesame oil, and warm water until smooth.
Fry the eggs and assemble: Fry eggs sunny-side up, divide rice into bowls, arrange toppings, add beef, place an egg, and drizzle sauce.
Notes
- For a vegetarian option, replace beef with firm tofu. For gluten-free, use tamari instead of soy sauce.
