# Korean Mixed Rice Bowl

> Bibimbap (비빔밥)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/bibimbap/

- Cuisine: Korean
- Course: Main Dish
- Time: prep 30 min, cook 30 min, total 1 hr
- Serves: 4

## Ingredients

### For the Base

- 4 cups cooked rice
- 4 eggs
- 8 oz ground beef or thinly sliced beef

### For the Vegetables

- 2 cups spinach (blanched)
- 1 cup bean sprouts (blanched)
- 1 carrot (julienned)
- 1 zucchini (julienned)
- 8 oz mushrooms (sliced)
- 1 cup gosari (fernbrake) (gosari, optional)
- 4 sheets kim (seaweed, cut into strips)

### For the Meat Seasoning

- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp sugar
- Black pepper

### For the Bibimbap Sauce

- 4 tbsp korean red pepper paste (gochujang)
- 2 tbsp sesame oil
- 2 tbsp sugar
- 2 tbsp water
- 1 tbsp vinegar
- 1 tbsp sesame seeds

## Instructions

### Rice Base

1. Rinse short-grain rice until water runs clear
2. Cook 1 1/3 cups short-grain rice in a rice cooker or pot (makes about 4 cups cooked)
3. Let rest 10 minutes after cooking
4. Fluff with rice paddle
5. Keep warm until serving

### Prepare Vegetables

6. Spinach: blanch, squeeze dry, season with sesame oil and salt
7. Bean sprouts: blanch, season with sesame oil and salt
8. Carrots: julienne, sauté until crisp-tender
9. Mushrooms: slice, sauté until golden
10. Zucchini: julienne, sauté lightly
11. Each vegetable should be seasoned and cooked separately

### Prepare Meat

12. Season ground beef or sliced beef with:
13. 2 tbsp soy sauce
14. 1 tbsp sesame oil
15. 2 cloves minced garlic
16. 1 tsp sugar
17. Black pepper
18. Cook in pan until browned
19. Break into small pieces if using ground beef
20. Set aside and keep warm

### Make Gochujang Sauce

21. Mix in bowl:
22. 4 tbsp gochujang
23. 2 tbsp sesame oil
24. 2 tbsp sugar
25. 1 tbsp water
26. 1 tbsp vinegar
27. 1 tbsp roasted sesame seeds
28. Stir until well combined
29. Adjust thickness with water

### Cook Eggs

30. Heat pan with small amount of oil
31. Fry eggs sunny-side up
32. Yolks should remain runny
33. Season with salt

### Assembly

34. In large bowls, arrange:
35. Hot rice on bottom
36. Vegetables in separate sections
37. Cooked meat
38. Fried egg on top

### Garnish with

39. Sesame seeds
40. Nori strips
41. Green onions
42. Serve with gochujang sauce

## Notes

#### Recipe Tips

- Cook vegetables separately

- Don't overcook vegetables

- Use room temperature rice

- Season each component well

- Consider color arrangement

- Mix thoroughly before eating

#### Serving Suggestions

Serve with:

- Extra gochujang sauce

- Kimchi

- Korean soup

- Sesame oil for drizzling

- Additional seaweed

#### Variations

- Dolsot (stone bowl) version

- Vegetarian/vegan options

- Seafood bibimbap

- Brown rice version

- Raw egg version (traditional)

#### Storage

- Store components separately

- Keep in airtight containers

- Vegetables: 3-4 days refrigerated

- Rice: 4-5 days refrigerated

- Best assembled fresh

- Sauce keeps 2 weeks refrigerated

## Nutrition per serving

- Calories: 689
- Carbohydrates: 80 g
- Protein: 27 g
- Fat: 28 g
- Saturated fat: 8 g
- Fiber: 4 g
- Sugar: 14 g
- Sodium: 1149 mg