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Korean Bibimbap (Mixed Rice Bowl)
5 from 9 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 Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 259 kcal
Course: Main Course
Cuisine: Asian, Korean

Ingredients

Vegetables:
  • 1 cucumber sliced, long
  • 1 lb bean sprout
  • 1 spinach washed, bunch
  • 2 teaspoon sesame oil divided
  • 1 tablespoon vegetable oil
  • 1 carrot julienned
  • 1 zucchini julienned
  • 5-6 shiitake mushroom soaked overnight and sliced, or Chinese mushroom
  • 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 rice cooked
  • 4 egg or raw if making dolsot-style, fried
  • kimchi
  • sesame seeds

Instructions

Cook the bean sprouts:
    Cup of Yum
  1. Bring a large pot of water up to a boil.
  2. Add the bean spouts to a colander or strainer over a sink.
  3. Pour some of the hot boiling water over the bean sprouts to lightly blanch.
  4. Rinse the sprouts under cold water.
  5. Drain well and add 1 teaspoon of sesame oil.
  6. Lightly toss and add a sprinkle of sesame seeds.
Cook the spinach:
  1. With the remaining hot water, add in the spinach and blanch for 1-2 minutes.
  2. Drain the spinach and rinse under cold water.
  3. Squeeze out any excess moisture.
  4. Add 1 teaspoon of sesame oil.
  5. Lightly toss and add a sprinkle of sesame seeds.
Cook the remaining vegetables:
  1. Heat up a frying pan or wok over medium-high heat.
  2. Add about 1 tablespoon of vegetable oil to the pan.
  3. Add the julienned zucchini and sauté, stirring every now and then, until slightly softened, about 1-2 minutes.
  4. Transfer the cooked zucchini from the pan into a large separate bowl or dish.
  5. Next, add in the julienned carrot and repeat, sauteing until slightly softened, another 2-3 minutes.
  6. Transfer the cooked carrot into the dish with the other cooked vegetables.
  7. Add the mushrooms to the pan, and sauté, until the mushrooms are cooked through, about 4-5 minutes.
  8. Drizzle in 1 teaspoon of soy sauce.
  9. Transfer the cooked mushrooms into the dish with the other cooked vegetables. Set aside.
Cook the bulgogi beef:
  1. In a large frying pan, add 1 tablespoon of vegetable oil and heat to high heat.
  2. Add the thinly sliced marinated beef and stir-fry until the meat is fully cooked, about 5 minutes.
  3. Remove from pan and set aside.
Make the bibimbap sauce:
  1. In a small bowl, combine gochujang paste with sesame oil, garlic powder, granulated sugar and rice wine vinegar.
  2. Mix well. Set aside.
Assemble:
  1. Place hot cooked rice into a large bowl.
  2. Arrange a small portion of each vegetable in a visually appealing manner around the edge of the bowl.
  3. Add a fried sunny side up egg in the center of the bowl. (Or raw egg yolk if making dolsot bibimbap).
  4. Garnish with bibimbap sauce and sesame seeds.

Nutrition Information

Calories 259kcal (13%) Carbohydrates 36g (12%) Protein 13g (26%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 3g (15%) Trans Fat 0.02g (1%) Cholesterol 164mg (55%) Sodium 172mg (7%) Potassium 498mg (11%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2931IU (59%) Vitamin C 25mg (28%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 259

% Daily Value*

Calories 259kcal 13%
Carbohydrates 36g 12%
Protein 13g 26%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Cholesterol 164mg 55%
Sodium 172mg 7%
Potassium 498mg 11%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 2931IU 59%
Vitamin C 25mg 28%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.