Bibimbap (Korean Mixed Rice Bowl)

Ingredients

For the Bowl:

2 cups cooked white rice (short grain preferred)

1 cup bean sprouts

1 cup spinach (or other leafy greens)

1 small carrot, julienned

1 small zucchini, julienned

5-6 shiitake mushrooms (or other mushrooms), sliced

1/2 cup kimchi (optional but traditional)

2 eggs (sunny-side up or fried to taste)

Sesame seeds and sesame oil (for garnish)

1 clove garlic, minced

Salt and soy sauce, to taste

Protein (optional):

100g (3.5 oz) ground beef or tofu

Marinade for beef: 1 tbsp soy sauce, 1/2 tsp sugar, 1 tsp sesame oil, 1 minced garlic clove

Gochujang Sauce:

2 tbsp gochujang (Korean chili paste)

1 tbsp sesame oil

1 tbsp sugar or honey

1 tbsp water

1 tsp rice vinegar

1 tsp minced garlic

Optional: 1/2 tsp toasted sesame seeds

Directions

Instructions

1.

Prepare the Sauce

In a small bowl, mix all the gochujang sauce ingredients until smooth. Adjust sweetness or heat to taste.

2.

Cook Vegetables Separately

Bean Sprouts: Blanch in boiling water (2–3 mins), then rinse in cold water. Season with salt, garlic, and sesame oil.

Spinach: Blanch for 30 seconds, rinse in cold water, squeeze out excess water. Mix with sesame oil, garlic, and a pinch of salt.

Carrot & Zucchini: Sauté separately in a lightly oiled pan with a pinch of salt until just tender.

Mushrooms: Sauté with a little soy sauce and sesame oil until soft.

3.

Cook Protein

Beef: Marinate briefly, then cook in a hot pan until browned.

Tofu: Pan-fry slices until golden, season lightly with soy sauce.

4.

Cook Eggs

Fry eggs sunny-side up, leaving yolks runny if desired.

5.

Assemble

In each bowl:

Place a bed of hot rice.

Arrange each vegetable in sections on top.

Add the cooked protein and fried egg in the center.

Sprinkle with sesame seeds and drizzle a bit of sesame oil.

Serve gochujang sauce on the side or drizzled over the top.

🍽 To Eat:

Mix everything together thoroughly before eating!