Authentic Bibimbap
User Reviews
5
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
274 kcal
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Course
Main Course
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Cuisine
Korean
Authentic Bibimbap
Description
Authentic Bibimbap brings together cooked, seasoned vegetables like bean sprouts, carrots, zucchini, spinach, and shiitake mushrooms alongside marinated bulgogi beef, all served atop short-grain white rice flavored with rice vinegar and salt. The preparation involves individually stir-frying or boiling each vegetable with garlic, soy sauce, and sesame oil to retain distinct tastes and textures. Topped with a sunny-side-up egg and toasted sesame seeds, this dish is finished with a flavorful Korean sauce made from gochujang, sesame oil, sugar, vinegar, and garlic, which ties the components together.
The dish balances tender, savory beef with the fresh bite of pickled and cooked vegetables, combined with the creamy richness of the egg yolk. Cooking methods like stir-frying and boiling contribute to varied textures, from the softness of the spinach to the slight crunch of carrots and bean sprouts.
Bibimbap serves well as a filling main course offering a range of nutrients and tastes in one bowl. The layered toppings allow for customizing each bite with different combinations of flavors and textures.
Vegetables, mushrooms, and steak can be prepped one day ahead and reheated before serving to save time. The gochujang paste is typically found in well-stocked grocery or Asian markets. While traditionally made with short-grain white rice, substitutions like long-grain or jasmine rice require adjusted cooking times.
Ingredients
THE TOPPINGS
- 1 lb bulgoli or cooked, seasoned ribeye, sirloin, or skirt, thinly sliced, prepared
- stir-fry oil or vegetable oil...for stir-frying all the ingredients as you go.
- 4 garlic minced, cloves
- 2 cups bean sprout
- 4 tablespoon soy sauce divided
- 2 tablespoon sesame oil divided
- 1 cup carrot or shredded, julienne
- 1 zucchini seeded, cut into 1-inch sticks
- 12 oz spinach fresh
- 8 oz shiitake mushrooms sliced
- 4 egg
- 2 tablespoon sesame seeds toasted
THE RICE
- 2 cups short-grain white rice
- 2 cups water
- 2 teaspoon rice vinegar
- 1 teaspoon salt
THE KOREAN SAUCE
- 2 tablespoon gochujang
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic minced
Instructions
MAKE THE TOPPINGS
- Prepare the bulgogi, or stir-fry beef with salt, pepper, and 1 tablespoon each soy sauce and sesame oil. Set aside.
- Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.
- Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.
- Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.
- Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.
- Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 - 8 minutes.
- Cook 4 eggs, sunnyside up, add salt and pepper, set aside.
PREPARE THE RICE
- Bring rice, water, vinegar, and salt to boil in a medium saucepan over high heat.
- Cover, reduce heat to low and cook until liquid has been absorbed, 7 - 9 minutes.
- Remove rice from heat and let sit, covered, until tender, about 15 minutes.
- (Cook time will be longer, approx. 25 minutes, if using long grain rice).
PREPARE THE KOREAN SAUCE
- Mix all the ingredients together and set aside.
ASSEMBLE THE DISH
- Portion out rice into 4 bowls.
- Arrange toppings in a circular fashion.
- Top each with egg and then toasted sesame seeds.
- Garnish with sauce.
Notes
- Prepare all toppings up to one day in advance and reheat individually before assembling the dish.
- Gochujang can be sourced at Asian supermarkets, online, or in the international aisle of larger grocery stores.
- Rice type affects cooking time: short-grain rice is traditional, but if using long-grain or jasmine, adjust cooking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 1738mg | 72% |
| Potassium | 1014mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 8327IU | 167% |
| Vitamin C | 42mg | 47% |
| Calcium | 180mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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