Bibimbap Recipe: Easy And Delicious Korean Mixed Rice Recipe

bibimbap-recipe

Love Korean food? You would be surprised by how easy it is to make these flavor-packed dishes! For this article, I’ll let you in on my bibimbap recipe — one of my absolute favorite Korean dishes.

Bibimbap is one of the most popular Korean dishes out there. Literally translated as "mixed rice", this dish is composed of warm rice, sautéed vegetables, sliced beef, gochujang, doenjang, and fried egg.

I love serving this for dinner, or if I’m not in a hurry—I’d pack it up for an amazing lunch! Here is a step-by-step guide that will surely be a hit. My husband and kids are crazy about this just as much as I am!

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Ingredients of Bibimbap Recipe

* Cooked Rice

  • 2 cups of short grain rice, rinse thoroughly then cook the rice in a rice cooker following the package directions. Keep warm.

* Beef (Rib Eye or Sirloin), 100gr.

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  • Wash the beef with clean water and drain thoroughly. Then cut the beef into matchsticks.

* Meat Sauce:

  • Korean soy sauce, 1 tbsp
  • Sesame oil, 1/2 tbsp
  • Sugar, 1 tsp
  • Minced garlic, ½ tbsp
  • Pepper, ½ tsp

* Vegetables

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  • Carrot, 80gr. Wash, peel and julienne the carrots.
  • Soybean sprouts, 80gr. Wash with clean water, drain.
  • Shiitake mushroom, 80gr. Clean the shiitake mushroom and thinly slice them.
  • Spinach, 80gr. Rinse the spinach thoroughly and drain. Then cut into 3-inch lengths.
  • Zucchini, 80gr. Rinse and cut the zucchinis into matchsticks.
  • Kimchi, 80gr
  • Roasted sesame seeds, 1 tbsp

* Bibimbap Sauce

  • Korean red pepper paste Gochujang, 2 tbsp.
  • Sugar, ½ tbsp
  • Honey, ½ tbsp
  • Water, 1 tbsp
  • Apple Vinegar, 1tsp
  • Minced garlic, 1tsp
  • Roasted sesame seeds, 1 tbsp

Step by Step Directions

1/ Soybean Sprouts

  • Pour 2 cups water into a pot and bring to a boil, add in 1 teaspoon salt and the soybean sprouts to a pot, parboil for 5 minutes.
  • Take the sprouts out and drain. Squeeze out water then toss with 1 tbsp sesame oil, ½ tbsp roasted sesame seeds, ½ teaspoon salt, and ¼ teaspoon pepper to taste. Set aside.
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2/ Spinach

  • Blanch the spinach in salted boiling water for 1 minute, take out and squeeze off excess water. Season with ½ teaspoon sesame oil, ½ teaspoon salt and ¼ teaspoon pepper to taste. Set aside.

3/ Carrot

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  • Preheat a wok then add in 1tbsp cooking oil. Put the carrot into a wok, add ½ tsp salt and cook until they are tender. (it will take about 5 minutes)

4/ Zucchini

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  • Quickly sauté zucchinis with 1 tbsp cooking oil,1 tsp minced garlic, ½ tsp salt until slightly softened.

5/ Shiitake Mushroom

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  • Heat a wok over medium - high heat. Add 1 tbsp cooking oil, put the shiitake mushroom and quickly stir-fry for 5 minutes. Season with ½ tsp salt and ¼ tsp pepper to taste.

6/ Beef

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  • Mix the beef with the meat sauce and marinate at least 1 hour.
  • Heat a skillet over high heat then add in 1tbsp cooking oil.
  • Place the marinated beef in the skillet and sauté for 5 minutes over high heat.

7/ Bibimbap Sauce

  • Combine all of the bibimbap sauce ingredients in a medium bowl, mix until combined.

How to Assemble The Bibimbap

Use a big bowl or a stone bowl. Place a serving of rice in a bowl. Nicely arrange a small portion of each prepared vegetable and beef. Top with a sunny-side up and 1 tbsp bibimbap sauce.

Pro Tips

* Not sure how to eat bibimbap? It’s a no-brainer! I know that the presentation is almost too pretty to eat, but the best way to consume this dish is by mixing it well. This means that you will need to do some serious mixing.

* Mix until all ingredients are evenly combined! If you are using a stone pot for this recipe, make sure that you scrape off the semi-burnt sides—these are the best bits!

* Cooking for a big group? You can also try making these spicy Korean chicken wings!

Thanks For Reading!

bibimbap recipe

I hope you learned a thing or two about bibimbap from this recipe! Let me know how your dish turned out!

If you’re not satisfied with the results of your first try, I strongly suggest that you try doing it a second time. Making bibimbap takes practice! It took me a couple of trial recipes before I arrived at the flavors I like. Feel free to adjust your recipe, too.

If you have comments, suggestions, or recommendations, simply send me a message! I’d love to hear from you. Thank you for reading. Until the next recipe!

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    Vivian

    Hi There! Welcome to Cooking Is Passio where I can tell you the things I love. My name is Vivian Carpenter. I am not only a foodie at heart but also passionate about cooking. I rely on the support of other cooking blogs like me to get new cooking tips as well as new recipes. This blog is the great way to share my experience and my love cooking with others. And I hope this blog can help you - the cooking lovers like me - cook your favorite dishes.

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