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Bibimbap

Bibimbap is a delicious and colorful Korean dish, packed with nutrients and versatile elements that make it a complete meal in one bowl.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups cooked white rice, preferably short grain
  • 4 eggs
  • 2 tsp sesame seeds
  • 250 g beef tenderloin or thick steak, very finely sliced
  • 1/4 green apple, grated
  • 3 garlic cloves, minced
  • 1 tbsp soy sauce, light or all purpose
  • 1 tbsp honey (or brown sugar)
  • 2 tsp sesame oil, toasted
  • 2 large carrots, cut into batons
  • 2 large zucchinis, cut into batons
  • 1 bunch of spinach, cut into lengths
  • 8 dried shiitake mushrooms, soaked and sliced
  • 4 cups bean sprouts
  • 8 tsp vegetable oil, separated
  • 1/2 tsp salt
  • 1.5 tsp soy sauce, light or all purpose
  • 1/4 tsp fish sauce
  • 1/4 tsp white sugar
  • 4 tbsp gochujang paste
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 3 tsp white sugar
  • 1 garlic clove, finely grated
  • 2.5 tsp sesame oil, toasted

Instructions

  1. Prepare the bibimbap sauce by mixing gochujang paste, mirin, rice vinegar, soy sauce, white sugar, finely grated garlic, and sesame oil in a bowl. Set aside.
  2. Combine the sliced beef, minced garlic, soy sauce, honey, and sesame oil in another bowl to marinate for 30 minutes.
  3. Cut the carrots and zucchini into batons. Soak the dried shiitake mushrooms in water until softened, then slice. Rinse the spinach and bean sprouts.
  4. Heat a pan over medium heat with 1 tsp of vegetable oil, then cook the carrots for 2-3 minutes until tender. Add oil and sauté the zucchini for about 2 minutes. Stir-fry spinach and bean sprouts separately, seasoning with salt.
  5. Add the marinated beef to the pan and cook until browned and cooked through.
  6. Fry the eggs sunny-side up in a separate pan with the remaining vegetable oil.
  7. Assemble the bibimbap by placing a serving of warm rice in a bowl, arranging the cooked vegetables and beef on top, adding the fried egg, and sprinkling with sesame seeds. Drizzle with bibimbap sauce.

Notes

Use fresh seasonal vegetables for the best flavor. You can customize the proteins; chicken or tofu are great substitutes for beef.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying and Assembling
  • Cuisine: Korean
  • Diet: None

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550
  • Sugar: 10g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 75g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 150mg

Keywords: Bibimbap, Korean food, rice bowl, healthy meal