Bibimbap –Delicious Korean Mixed Rice with Meat & Vegetables

Bibimbap –Delicious Korean Mixed Rice with Meat & Vegetables

A classic Korean rice bowl layered with colorful vegetables, savory beef, a perfectly fried egg, and a punchy gochujang-based sauce. It’s hearty, customizable, and fun to mix together at the table.

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Course: Main Course

Cuisine: korean

Keyword: Bibimbap –Delicious Korean Mixed Rice with Meat & Vegetables

Prep Time: 35

Cook Time: 55

Total Time: 1 30

Servings:

Ingredients

Meat & Marinade

100 g beef mince (3.5 oz), or another cut if preferred
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp brown sugar
1/4 tsp minced garlic

Vegetables & Rice

250 g spinach (0.6 lb)
350 g bean sprouts (0.8 lb)
100 g shiitake mushrooms (3.5 oz)
120 g carrots (4.2 oz, about 1 small carrot)
1/2 tsp fine sea salt (¼ tsp each for mushrooms and carrots)
3 cups steamed rice (enough for 3–4 bowls)
3 eggs (or 4, depending on how many servings you’re making)
Cooking oil for sautéing (rice bran oil was used)
Shredded toasted seasoned seaweed

Bibimbap Sauce

(This amount typically suits 3 servings if you like it spicy.)

2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar (raw sugar used)
1 Tbsp water
1 Tbsp toasted sesame seeds
1 tsp vinegar (apple vinegar used)
1 tsp minced garlic

Instructions

1. Prepare the Meat

Combine the beef with the soy sauce, sesame oil, brown sugar, and garlic. Let it soak in the marinade for about 30 minutes while you prepare the vegetables. Heat a little cooking oil in a wok and cook the beef over medium-high to high heat until fully cooked, about 3–5 minutes.

2. Make the Sauce

Stir all bibimbap sauce ingredients together in a bowl until smooth.

3. Cook the Spinach & Bean Sprouts

Prepare these following the linked method from the original recipe.

4. Sauté the Carrots

Peel and julienne the carrot. In a wok, heat a bit of oil with 1/4 tsp fine sea salt and cook over medium-high to high heat for 2–3 minutes.

5. Cook the Mushrooms

Rinse the shiitake mushrooms and cut them into thin slices. Add oil and the remaining 1/4 tsp salt to a wok. Stir-fry the mushrooms on medium-high to high heat for 2–3 minutes, or until tender.

6. Fry the Eggs

Sunny-side-up is typical, but any style you enjoy will work.

7. Assemble

Fill each bowl with steamed rice, then arrange the beef, vegetables, seasoned seaweed, sauce, and a fried egg over the top.

8. Serve

Mix everything together thoroughly before eating and enjoy the combination of textures and flavors.

Nutrition

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