Bibimbap Recipe
Make Bibimbap Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Vegetables & Toppings
Protein
Sauce & Seasoning
Cooking oils & Aromatics
Method
Rice
Rinse and cook rice
Rinse 1.5 cups short-grain rice under cold running water until the water runs mostly clear. Drain. Combine rinsed rice, 1.8 cups water and 0.25 tsp salt in a rice cooker or a heavy pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep warm.
Vegetables & Toppings
Prepare vegetables
Wash and trim spinach, carrots, zucchini, mushrooms, bean sprouts, green onions and cucumber (if using). Julienne the carrot and cucumber. Slice zucchini into thin half-moons and mushrooms into thin slices. Trim bean sprouts and thinly slice green onions, keeping white and green parts separate.
Season and cook spinach
Bring a small pot of water to a boil. Blanch spinach for 20–30 seconds until wilted, then immediately drain and rinse under cold water. Squeeze out excess water, place in a bowl, add 0.5 tsp salt, 0.5 tsp sesame oil (from the Sauce & Seasoning allocation), and 0.5 minced garlic clove. Toss and set aside.
Cook zucchini
In the same skillet, add 1 tsp neutral oil and a pinch of salt. Sauté zucchini slices 2–3 minutes until softened and lightly browned. Remove and set aside.
Cook mushrooms
Add a little oil if needed and sauté mushrooms with a pinch of salt and 1 minced garlic clove for 3–4 minutes until browned. Splash 1 tsp soy sauce (from protein allocation) if desired. Remove and set aside.
Blanch bean sprouts
In boiling water, blanch bean sprouts 30–45 seconds, drain and immediately rinse with cold water. Toss with 0.5 tsp sesame oil, pinch of salt, and 0.5 minced garlic clove. Set aside.
Toast sesame seeds
In a small dry skillet over low heat, toast 2 tbs sesame seeds, stirring, until fragrant and lightly golden (1–2 minutes). Remove from heat.
Protein
Season and cook beef (or tofu)
If using ground beef: mix 10 oz ground beef with 1 tbs soy sauce, 0.5 tsp sugar, 0.5 tsp sesame oil, 0.25 tsp ground black pepper, and 0.5 minced garlic clove. Heat 1 tbs neutral oil in a skillet over medium-high heat. Add beef and cook, breaking up with a spoon, until browned and cooked through (4–6 minutes). Drain excess fat and keep warm. If using sliced beef, marinate briefly with the same seasonings and sauté quickly until just cooked. For tofu, press and cube, then pan-fry until golden after tossing with the same seasonings.
Sauce & Assembly
Prepare gochujang sauce
In a small bowl combine 3 tbs gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar, and 1 tsp water. Stir until smooth and slightly loosened. Taste and adjust: add more sugar for sweetness, more vinegar for tang, or a touch more water to thin.
Assemble bowls
Divide the cooked rice among 4 bowls (about 1/2 cup cooked rice per serving if rice yields more; adjust to serve 4). Arrange portions of spinach, carrots, zucchini, mushrooms, bean sprouts and cucumber attractively on top of the rice in separate piles. Add the cooked beef (or tofu) in one section. Place a fried egg on top of each bowl. Sprinkle toasted sesame seeds and sliced green onion (use green parts) over each bowl.