Description
Korean Bibimbap is a vibrant and nutritious mixed rice dish featuring an array of fresh vegetables, savory mushrooms, a fried egg, and optional beef, all beautifully arranged and topped with a flavorful gochujang sauce. This dish offers a harmonious blend of textures and bold flavors, making it a wholesome and satisfying meal perfect for any occasion.
Ingredients
Scale
Rice and Oils
- 2 cups cooked rice
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
- 1 tablespoon olive oil
Vegetables
- 1/2 cup spinach, blanched
- 1/2 cup bean sprouts, blanched
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- 1 teaspoon garlic, minced
Protein
- 2 large eggs
- 1 tablespoon cooked beef (optional)
Sauce and Seasoning
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
Instructions
- Prepare the rice: Heat a medium-sized pan over medium heat and add the sesame oil. Once warm, add the cooked rice and stir-fry for 2 to 3 minutes until the rice is lightly crisped. Remove and set aside.
- Cook the mushrooms: In the same pan, heat the vegetable oil. Add sliced shiitake mushrooms and cook for 4 to 5 minutes, stirring occasionally until softened and moisture is released. Add minced garlic and sauté for another minute until fragrant. Transfer to a plate and set aside.
- Cook the eggs: In a small pan over medium-low heat, add a bit of oil and crack the eggs. Cook sunny-side up or to your preferred doneness. Set aside.
- Blanch the greens: Briefly boil spinach and bean sprouts for about 1 minute, then drain thoroughly. Set aside in separate bowls.
- Prepare fresh vegetables: Julienne carrots and cucumber into thin strips and keep them in separate bowls.
- Make the sauce: In a small bowl, combine gochujang, soy sauce, rice vinegar, sesame seeds, sugar, and olive oil. Mix well until fully blended.
- Prepare optional beef: If using, thinly slice cooked beef and set aside.
- Assemble the bibimbap: Start with the stir-fried rice as the base in a large bowl. Arrange the spinach, bean sprouts, cooked shiitake mushrooms, carrots, cucumber, and cooked beef in sections on top of the rice.
- Add the egg and sauce: Place the fried egg on top of the assembled vegetables and rice. Drizzle the prepared gochujang sauce over everything.
- Serve: Serve immediately, mixing all ingredients thoroughly before eating for the best flavor combination.
Notes
- For a vegetarian version, omit the cooked beef.
- You can substitute white rice with brown rice for added fiber and nutrients.
- Adjust the amount of gochujang sauce according to your heat preference.
- Blanching vegetables briefly helps retain their vibrant color and crunch.
- If preferred, the egg can be cooked scrambled or poached.
- Leftover bibimbap ingredients can be stored separately and assembled fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry, blanching, pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 210 mg
Keywords: Bibimbap, Korean rice bowl, gochujang recipe, Korean vegetables, stir-fried rice, healthy Korean meal, mixed rice dish
