Bibimbap (Korean Mixed Rice Bowl)

Bibimbap (Korean Mixed Rice Bowl)

Servings4CuisineKoreanDifficultymediumTotal time75 minActive time45 min
BHealth score
728kcal per serve
Protein
P 32g
Carbohydrates
C 78g
Fat
F 28g
  • high protein
  • high sodium
Calories
36%
Protein
64%

Share of a 2,000 kcal reference day. Set your own targets

dinnerfamily-friendlyone-pan

Ingredients

  • 600 gshort-grain white rice (uncooked)
  • 4eggs
  • Sesame oil (for drizzling and cooking)
  • 200 gspinach
  • 200 gbean sprouts
  • 200 gzucchini (julienned)
  • 200 gcarrots (julienned)
  • 200 gshiitake mushrooms (sliced)
  • Salt (to taste)
  • 4 clovesgarlic (minced)
  • 400 gbeef sirloin or ribeye (thinly sliced)
  • 45 mlsoy sauce
  • 23 mlsugar
  • Black pepper (to taste)
  • 60 mlgochujang (Korean chili paste)
  • 15 mlsugar (for sauce)
  • 15 mlwater
  • 15 mlrice vinegar
  • Sesame seeds (toasted)
  • Green onions (sliced)

Instructions

  1. Cook rice according to package directions. Keep warm.

  2. Mix soy sauce, sugar, garlic, sesame oil, and pepper. Marinate beef for 15-20 minutes. Stir-fry over high heat until cooked through (2-3 minutes). Set aside.

  3. Blanch spinach in boiling water 1 minute, rinse in cold water, squeeze dry. Season with pinch of salt, minced garlic, and sesame oil.

  4. Blanch bean sprouts 2-3 minutes, drain, season with salt and sesame oil.

  5. Sauté zucchini with pinch of salt until tender (3-4 minutes).

  6. Sauté carrots with pinch of salt until slightly softened (3-4 minutes).

  7. Sauté mushrooms with garlic and sesame oil until golden (4-5 minutes).

  8. Mix all sauce ingredients in a small bowl.

  9. Fry eggs sunny-side up with runny yolks.

  10. Divide rice among 4 bowls. Arrange vegetables and beef in separate sections on top of rice (like wheel spokes). Place fried egg in center. Drizzle with sesame oil.

  11. Serve with gochujang sauce on the side. Sprinkle with sesame seeds and green onions. Mix everything together vigorously before eating.

Recipe by

Paul Nagle

Shop All Ingredients

Uncheck items you already have

  • 600 g short-grain white rice
  • 4 eggs
  • sesame oil
  • 200 g spinach
  • 200 g bean sprouts
  • 200 g zucchini
  • 200 g carrots
  • 200 g shiitake mushrooms
  • salt
  • 4 cloves garlic
  • 400 g beef sirloin or ribeye
  • 45 ml soy sauce
  • 23 ml sugar
  • black pepper
  • 60 ml gochujang
  • 15 ml sugar
  • 15 ml water
  • 15 ml rice vinegar
  • sesame seeds
  • green onions

KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.

Shop this recipe

Equipment detected from your method.

KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.

Essential

Helpful

Beverage pairings

Wine

Riesling (Adelaide Hills or Yarra Valley)

Off-dry to medium-bodied white

$20–$35

Slight sweetness and acidity balance the spicy gochujang and umami-rich beef, while floral notes complement the vegetables

Vivino

Pinot Noir (Yarra Valley or Mornington Peninsula)

Light to medium-bodied red

$25–$40

Subtle earthiness and silky tannins work well with the beef and sesame oil without overwhelming the delicate vegetables

Vivino

Sauvignon Blanc (Margaret River or Adelaide Hills)

Crisp, herbaceous white

$18–$32

Bright acidity cuts through the richness of the egg yolk and sesame oil, refreshing the palate between bites

Vivino

Beer

Asahi Super Dry or Kirin Ichiban (Japanese lager)

Crisp, light lager

Clean finish and low body complement the mixed textures and spice without competing with flavours

Little Creatures Pale Ale (WA)

Pale ale

Moderate hop bitterness balances the sweet gochujang sauce and rich beef, with citrus notes adding freshness

Non-alcoholic

Yuzu or Citrus Cordial (diluted)

Bright citrus acidity refreshes the palate and complements the ginger-garlic notes in the dish

Barley Tea (Mugicha) or Green Tea (chilled or warm)

Traditional Korean pairing; subtle, slightly toasty flavour cleanses the palate without interfering with the dish's complex flavours

Sparkling Water with Lemon

Clean, neutral base with a hint of acidity to cut through richness and refresh between spoonfuls

Ingredients

  • 600 gshort-grain white rice (uncooked)
  • 4eggs
  • sesame oil (for drizzling and cooking)
  • 200 gspinach
  • 200 gbean sprouts
  • 200 gzucchini (julienned)
  • 200 gcarrots (julienned)
  • 200 gshiitake mushrooms (sliced)
  • salt (to taste)
  • 4 clovesgarlic (minced)
  • 400 gbeef sirloin or ribeye (thinly sliced)
  • 45 mlsoy sauce
  • 23 mlsugar
  • black pepper (to taste)
  • 60 mlgochujang (Korean chili paste)
  • 15 mlsugar (for sauce)
  • 15 mlwater
  • 15 mlrice vinegar
  • sesame seeds (toasted)
  • green onions (sliced)