Korean Bibimbap (Mixed Rice Bowl)

What is bibimbap?

One of the most famous Korean dishes, bibimbap means "mixed rice," where bibim = mixed and bap = rice.

It is a cooked rice dish traditionally featuring lightly sauteed vegetables, kimchi, bellflower root, fern brake (gosari) yellow pickled radish (danmuji), marinated meat (such as bulgogi beef), egg, and bibimbap sauce, which contains gochujang Korean red pepper sauce.

The arrangement of the vegetables is aesthetically pleasing, with the egg serving as the centerpiece.

All the ingredients are stirred together before enjoying.

Why you'll love this recipe

Easily clean out the fridge: It's a great way to use up those wilting vegetables in the crisper.

Versatile: Use whatever ingredients you have on hand and change up the protein.

Healthy and delicious: with a variety of colorful vegetables, it's nutrient-dense and there's something for everyone.

What is dolsot bibimbap?

A variation of bibimbap is dolsot bibimbap, which is the same dish, only served in a sizzling hot stone bowl.

The hot stone bowl is coated with a few teaspoons sesame oil and a layer of cooked rice.

As the bowl warms, it crisps up the rice and adds a crunchy texture to the dish.

The vegetables are again layered in a beautiful manner, with a raw egg yolk in the center.

Once mixed, the raw egg is cooked with the heat of the rice.

History of Korean bibimbap

Several theories exist regarding the origins of bibimbap.

According to one account, after completing ancestral rites to honor their gods, people would mix rice with assorted banchan (side dishes) and consume it.

Another theory suggests that prior to the Lunar New Year, bibimbap was a way to use up any remaining banchan from the previous year.

The leftover side dishes would be combined in a bowl with rice and thoroughly mixed.

Ingredients you'll need

For the vegetables

• zucchini: julienned
• carrot: julienned
• mushrooms: sliced; you can use Chinese/shiitake mushrooms, or whatever you have on hand; I suggest using a meaty mushroom
• spinach: blanched, drained and excess water squeezed out of it
• bean sprouts: lightly blanched and drained; you can use either soy bean sprouts or mung bean sprouts; soy bean sprouts have a larger "head" than mung bean sprouts
• cucumber: sliced
• kimchi: is a Korean fermented vegetable side dish made with Napa cabbage, gochugaru (red chili pepper flakes), radish, garlic, fish sauce and salt

Other additions

• cooked rice: short-grain rice; the same rice as Japanese sushi rice
• bulgogi beef: is thinly sliced marinated meat (usually rib eye, sirloin or brisket) with a salty and sweet flavor
• raw or fried egg: usually presented on top of the rice

Bibimbap sauce

• gochujang: is a Korean red pepper chili pepper paste with a sweet and salty flavor; you can find it in Korean grocery stores
• sesame oil: toasted sesame oil; adds aroma and flavor
• garlic powder: you can also use freshly minced garlic; I prefer garlic powder as it makes the sauce not too lumpy
• rice wine vinegar: also known as rice vinegar; adds a little tanginess and mild sweet flavor
• granulated sugar

Garnish

• toasted sesame seeds: for garnish

You can find all of these ingredients in Korean grocery stores or large Asian supermarkets.

How to prepare bibimbap

Cook the bean sprouts

Bring a large pot of water up to a boil.

Add the bean spouts to a colander or strainer over a sink.

Pour some of the hot boiling water over the bean sprouts to lightly blanch.

Rinse the sprouts under cold water.

Drain well and add 1 teaspoon of sesame oil.

Lightly toss and add a sprinkle of sesame seeds.

Cook the spinach

With the remaining hot water, add in the spinach and blanch for 1-2 minutes.

Drain the spinach and rinse under cold water.

Squeeze out any excess moisture.

Add 1 teaspoon of sesame oil.

Lightly toss and add a sprinkle of sesame seeds.

Cook the remaining vegetables

Heat up a frying pan or wok over medium-high heat.

Add about 1 tablespoon of vegetable oil to the pan.

Add the julienned zucchini and sauté, stirring every now and then, until slightly softened, about 1-2 minutes.

Transfer the cooked zucchini from the pan into a large separate bowl or dish.

Next, add in the julienned carrot and repeat, sauteing until slightly softened, another 2-3 minutes.

Transfer the cooked carrot into the dish with the other cooked vegetables.

Add the mushrooms to the pan, and sauté, until the mushrooms are cooked through, about 4-5 minutes.

Drizzle in 1 teaspoon of soy sauce.

Transfer the cooked mushrooms into the dish with the other cooked vegetables. Set aside.

Cook the bulgogi beef

In a large frying pan, add 1 tablespoon of vegetable oil and heat to high heat.

Add the thinly sliced marinated beef and stir-fry until the meat is fully cooked, about 5 minutes.

Remove from pan and set aside.

Make the bibimbap sauce

In a small bowl, combine gochujang paste with sesame oil, garlic powder, granulated sugar and rice wine vinegar.

Mix well. Set aside.

How to assemble

Place hot cooked rice into a large bowl.

Add a fried sunny side up egg in the center of the bowl. (Or raw egg yolk if making dolsot bibimbap).

Garnish with bibimbap sauce and sesame seeds.

How to serve bibimbap

Use a spoon to break the egg yolk and stir the rice with the sauce and vegetables to mix thoroughly.

Serve immediately.

Variations & substitutions

Vegetarian: omit the meat.

Vegan: omit the meat and egg; use other proteins such as tofu and add more vegetables.

Other protein variations: use spicy pork, pork belly, chicken, or seafood.

Expert tips

Prepare the vegetables ahead of time.

You can marinate the Korean beef bulgogi 1-2 days beforehand, for even more flavor.

Other Korean recipes you may like

Be sure to check out these recipes:

Korean Beef Bulgogi

Budae Jiggae (Korean Army Stew)

Korean Loaded Fries With Bulgogi Beef & Kimchi

Spicy Gochujang Eggs in Purgatory

Tteokbokki (Korean Rice Cakes in Gochujang Sauce)

Spicy Korean Tofu in Gochujang Sauce (Dubu Jorim)

Let me know if you try this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 3 votes

Korean Bibimbap (Mixed Rice Bowl)

Korean Bibimbap is a delicious dish, featuring a meticulously arranged bowl of cooked rice with lightly sautéed vegetables, meat, and a crowning egg on top. This flavorful and healthy recipe is a family favorite due to its delicious taste and nutritional value.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Asian, Korean

Servings: 4

Calories: 259kcal

Author: Michelle

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For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Vegetables:

• 1 long cucumber sliced
• 1 lb bean sprouts
• 1 bunch spinach washed
• 2 teaspoon sesame oil divided
• 1 tablespoon vegetable oil
• 1 carrot julienned
• 1 zucchini julienned
• 5-6 Chinese/shiitake mushrooms soaked overnight and sliced
• 1 teaspoon soy sauce

Bulgogi beef:

• 1 tablespoon vegetable oil
• ½ lb bulgogi beef

Bibimbap sauce:

• 2 tablespoon gochujang (Korean red chili pepper paste)
• 1 teaspoon sesame oil
• ½ teaspoon garlic powder
• 1 teaspoon granulated sugar
• 1 teaspoon rice wine vinegar

For serving:

• 2 C cooked rice
• 4 fried eggs or raw if making dolsot-style
• kimchi
• sesame seeds

Instructions

Cook the bean sprouts:

• Bring a large pot of water up to a boil.
• Add the bean spouts to a colander or strainer over a sink.
• Pour some of the hot boiling water over the bean sprouts to lightly blanch.
• Rinse the sprouts under cold water.
• Drain well and add 1 teaspoon of sesame oil.
• Lightly toss and add a sprinkle of sesame seeds.

Cook the spinach:

• With the remaining hot water, add in the spinach and blanch for 1-2 minutes.
• Drain the spinach and rinse under cold water.
• Squeeze out any excess moisture.
• Add 1 teaspoon of sesame oil.
• Lightly toss and add a sprinkle of sesame seeds.

Cook the remaining vegetables:

• Heat up a frying pan or wok over medium-high heat.
• Add about 1 tablespoon of vegetable oil to the pan.
• Add the julienned zucchini and sauté, stirring every now and then, until slightly softened, about 1-2 minutes.
• Transfer the cooked zucchini from the pan into a large separate bowl or dish.
• Next, add in the julienned carrot and repeat, sauteing until slightly softened, another 2-3 minutes.
• Transfer the cooked carrot into the dish with the other cooked vegetables.
• Add the mushrooms to the pan, and sauté, until the mushrooms are cooked through, about 4-5 minutes.
• Drizzle in 1 teaspoon of soy sauce.
• Transfer the cooked mushrooms into the dish with the other cooked vegetables. Set aside.

Cook the bulgogi beef:

• In a large frying pan, add 1 tablespoon of vegetable oil and heat to high heat.
• Add the thinly sliced marinated beef and stir-fry until the meat is fully cooked, about 5 minutes.
• Remove from pan and set aside.

Make the bibimbap sauce:

• In a small bowl, combine gochujang paste with sesame oil, garlic powder, granulated sugar and rice wine vinegar.
• Mix well. Set aside.

Assemble:

• Place hot cooked rice into a large bowl.
• Arrange a small portion of each vegetable in a visually appealing manner around the edge of the bowl.
• Add a fried sunny side up egg in the center of the bowl. (Or raw egg yolk if making dolsot bibimbap).
• Garnish with bibimbap sauce and sesame seeds.

Nutrition

Calories: 259kcal | Carbohydrates: 36g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 172mg | Potassium: 498mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2931IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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