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Bibimbap: a mix of flavors in one bowl

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Adjust Servings:
For the rice:
1 cup white rice
2 cups water
For the vegetables and meat:
1 carrot, julienned
1 zucchini, julienned
200g spinach
100g mushrooms (shiitake or other), thinly sliced
100g bean sprouts
200g beef (ribeye or other tender meat), thinly sliced
2 garlic cloves, finely chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
Salt and pepper to taste
For the sauce:
2 tablespoons gochujang (chili paste)
1 tablespoon sesame oil
1 tablespoon water
1 tablespoon sugar
1 teaspoon vinegar
1 teaspoon sesame seeds
4 eggs
Sesame oil for cooking
Sesame seeds for sprinkling

Bibimbap: a mix of flavors in one bowl


  • For the rice:

  • For the vegetables and meat:

  • For the sauce:

  • Additionally:



Bibimbap is one of the most famous and beloved dishes in Korean cuisine. Its name literally means “mixed rice,” reflecting the essence of the dish – a combination of rice, various vegetables, meat, and egg, all flavored with the distinctive chili paste known as gochujang.

Originating from Korea, Bibimbap is an example of healthy and balanced eating, incorporating a wide range of nutrients in one bowl. The colorful palette of ingredients not only attracts the eye but also provides a variety of flavors and textures that combine perfectly. This dish is not only delicious but also easy to prepare, suitable for both lunch and dinner.

Bibimbap can be made with different ingredients depending on the season and personal preferences, making it an extremely versatile dish. Additionally, the tradition of serving it in a hot stone bowl (dolsot) adds an extra element of crispiness and aroma, making the dish even more special.

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Preparing the rice:

1. Rinse the rice under running water until the water runs clear.
2. Place the rice and water in a pot and bring to a boil over medium heat.
3. Reduce the heat to low, cover, and cook for about 15 minutes.
4. Let the rice rest covered for another 10 minutes.


Preparing the vegetables:

1. Blanch the spinach in salted boiling water for 1 minute, drain, and rinse with cold water. Squeeze out the excess water and season with sesame oil and a little salt.
2. Heat a bit of sesame oil in a pan and sauté the carrots for 2-3 minutes until they soften. Remove and set aside.
3. In the same pan, sauté the zucchini for 2-3 minutes and season with salt. Remove and set aside.
4. Sauté the mushrooms with a bit of sesame oil until they soften, about 3-4 minutes. Remove and set aside.
5. Blanch the bean sprouts for 1-2 minutes in salted boiling water, drain, and rinse with cold water. Season with salt and sesame oil.


Preparing the meat:

1. Mix the beef with the chopped garlic, soy sauce, sesame oil, sugar, and a little pepper. Let it marinate for 15 minutes.
2. Heat a pan over medium heat and sauté the meat until fully cooked, about 5-7 minutes.


Preparing the sauce:

Heat a bit of oil in a pan and fry the eggs sunny side up, keeping the yolks slightly runny.


Assembling the Bibimbap:

1. Divide the cooked rice into 4 bowls.
2. Arrange the vegetables and meat over the rice, placing them in segments around the bowl.
3. Place a fried egg in the center of each bowl.
4. Add 1-2 tablespoons of the sauce over the dish and sprinkle with sesame seeds.
5. Before eating, mix all the ingredients in the bowl well to combine the flavors.

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