Bibimbap (Korean Mixed Rice Bowl)
Ingredients
- 600 gshort-grain white rice (uncooked)
- 4eggs
- 0sesame oil (for drizzling and cooking)
- 200 gspinach
- 200 gbean sprouts
- 200 gzucchini (julienned)
- 200 gcarrots (julienned)
- 200 gshiitake mushrooms (sliced)
- 0salt (to taste)
- 4 clovesgarlic (minced)
- 400 gbeef sirloin or ribeye (thinly sliced)
- 45 mlsoy sauce
- 23 mlsugar
- 0black pepper (to taste)
- 60 mlgochujang (Korean chili paste)
- 15 mlsugar (for sauce)
- 15 mlwater
- 15 mlrice vinegar
- 0sesame seeds (toasted)
- 0green onions (sliced)
Instructions
Cook rice according to package directions. Keep warm.
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.
Blanch spinach in boiling water 1 minute, rinse in cold water, squeeze dry. Season with pinch of salt, minced garlic, and sesame oil.
Blanch bean sprouts 2-3 minutes, drain, season with salt and sesame oil.
Sauté zucchini with pinch of salt until tender (3-4 minutes).
Sauté carrots with pinch of salt until slightly softened (3-4 minutes).
Sauté mushrooms with garlic and sesame oil until golden (4-5 minutes).
Mix all sauce ingredients in a small bowl.
Fry eggs sunny-side up with runny yolks.
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.
Serve with gochujang sauce on the side. Sprinkle with sesame seeds and green onions. Mix everything together vigorously before eating.
Recipe by
KitchenConvert userShop All Ingredients
Uncheck items you already have
- 600 g short-grain white riceWoolworths
- 4 eggsWoolworths
- sesame oilWoolworths
- 200 g spinachWoolworths
- 200 g bean sproutsWoolworths
- 200 g zucchiniWoolworths
- 200 g carrotsWoolworths
- 200 g shiitake mushroomsWoolworths
- saltWoolworths
- 4 cloves garlicWoolworths
- 400 g beef sirloin or ribeyeWoolworths
- 45 ml soy sauceWoolworths
- 23 ml sugarWoolworths
- black pepperWoolworths
- 60 ml gochujangWoolworths
- 15 ml sugarWoolworths
- 15 ml waterWoolworths
- 15 ml rice vinegarWoolworths
- sesame seedsWoolworths
- green onionsWoolworths
Shop on Woolworths — one item at a time
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
- Pot
- Mixing bowl
- Wok or large skillet
- Spatula or cooking spoon
- Colander or strainer
- Small bowl
- Frying pan
- Serving bowls
- Knife
- Cutting board
Helpful
- Whiskoptional
- Tongsoptional
Beverage pairings
Wine
Riesling (Clare Valley or Eden Valley)
Off-dry to dry white
Slight sweetness and acidity complement gochujang spice and balance the rich egg yolk
Pinot Noir (Yarra Valley or Mornington Peninsula)
Light to medium-bodied red
Silky tannins and red fruit notes pair well with beef and spicy sauce without overwhelming delicate vegetables
Albariño or Vermentino (imported or local alternative)
Crisp white
High acidity cuts through sesame oil richness and refreshes the palate between bites
Beer
Asahi Super Dry or similar Japanese lager
Crisp pale lager
Clean, refreshing finish complements Korean cuisine; carbonation cuts through spice and richness
Little Creatures Pale Ale or similar Australian IPA
Hoppy pale ale
Citrus and floral notes balance gochujang heat; moderate bitterness complements beef and sesame oil
Non-alcoholic
Chilled yuzu or citrus tea
Bright acidity refreshes palate and complements Asian flavours without competing with spice
Sparkling water with fresh ginger and lime
Carbonation cuts through richness; ginger echoes Korean flavour profile
Korean barley tea (boricha)
Traditional pairing; toasted, slightly nutty flavour complements all components authentically
Ingredients
- 600gshort-grain white rice(uncooked)
- 4eggs
- —sesame oil(for drizzling and cooking)
- 200gspinach
- 200gbean sprouts
- 200gzucchini(julienned)
- 200gcarrots(julienned)
- 200gshiitake mushrooms(sliced)
- —salt(to taste)
- 4clovesgarlic(minced)
- 400gbeef sirloin or ribeye(thinly sliced)
- 45mlsoy sauce
- 23mlsugar
- —black pepper(to taste)
- 60mlgochujang(Korean chili paste)
- 15mlsugar(for sauce)
- 15mlwater
- 15mlrice vinegar
- —sesame seeds(toasted)
- —green onions(sliced)