Korean Mixed Rice Bowl
Bibimbap (비빔밥)
Servings: 4
Calories: 480kcal
Cost: $5
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:
- Rinse short-grain rice until water runs clear
- Cook 2 cups rice in rice cooker or pot
- Let rest 10 minutes after cooking
- Fluff with rice paddle
- Keep warm until serving
Prepare Vegetables:
- Spinach: blanch, squeeze dry, season with sesame oil and salt
- Bean sprouts: blanch, season with sesame oil and salt
- Carrots: julienne, sauté until crisp-tender
- Mushrooms: slice, sauté until golden
- Zucchini: julienne, sauté lightly
- Each vegetable should be seasoned and cooked separately
Prepare Meat:
- Season ground beef or sliced beef with:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves minced garlic
- 1 tsp sugar
- Black pepper
- Cook in pan until browned
- Break into small pieces if using ground beef
- Set aside and keep warm
Make Gochujang Sauce:
- Mix in bowl:
- 4 tbsp gochujang
- 2 tbsp sesame oil
- 2 tbsp sugar
- 1 tbsp water
- 1 tbsp vinegar
- 1 tbsp roasted sesame seeds
- Stir until well combined
- Adjust thickness with water
Cook Eggs:
- Heat pan with small amount of oil
- Fry eggs sunny-side up
- Yolks should remain runny
- Season with salt
Assembly:
- In large bowls, arrange:
- Hot rice on bottom
- Vegetables in separate sections
- Cooked meat
- Fried egg on top
Garnish with
- Sesame seeds
- Nori strips
- Green onions
- 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
Calories: 480kcal | Carbohydrates: 55g | Protein: 23g | Sodium: 850mg | Fiber: 6g | Sugar: 4g
