Korean Bibimbap Recipe

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water until the rinse water runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice, 2.25 cups water and 1/4 tsp salt in a rice cooker or medium pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes. Fluff with a fork just before serving.

Whisk 3 tbs gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar and 1 tbs water in a small bowl until smooth. Taste and adjust: add more sugar for sweetness or a splash more vinegar for brightness. Stir in 1 tsp toasted sesame seeds. Reserve at room temperature.

Prepare garlic and aromatics

Peel and mince 4 garlic cloves; separate 1 clove finely minced for the meat (if using) and the rest divided for vegetables as indicated below.

Spinach (blanched and seasoned)

Bring a medium pot of salted water to a boil. Add 5 oz spinach and blanch 20–30 seconds until wilted. Immediately transfer to an ice bath to stop cooking; drain and squeeze out excess water. Chop coarsely. Toss with 1 tsp sesame oil, 1/2 tsp soy sauce (taken from the 3 tbs), a pinch of salt and 1/4 tsp minced garlic. Set aside.

Bean sprouts

Bring the same pot of boiling water back up. Add 2 cups bean sprouts and blanch 30–45 seconds. Drain and shock in ice water. Drain thoroughly and toss with 1/2 tsp sesame oil, 1/4 tsp salt and a little minced garlic if desired. Set aside.

Carrots

Heat 1 tbs vegetable oil in a skillet over medium-high. Add 1 cup julienned carrot and stir-fry 2–3 minutes until slightly softened but still with bite. Add 1/2 tsp soy sauce, a pinch of sugar and a pinch of salt; cook 30 seconds more. Remove to a bowl.

Zucchini

In the same skillet, add 1 tbs vegetable oil and 1 cup julienned zucchini. Stir-fry 2–3 minutes until tender-crisp. Season with 1/2 tsp soy sauce, pinch of salt and 1/8 tsp black pepper. Remove to a bowl.

Mushrooms

Wipe and slice 6 oz shiitake. Heat 1 tbs vegetable oil in the skillet over medium-high. Add mushrooms and 1/2 clove minced garlic; cook 3–4 minutes until browned. Add 1/2 tbs soy sauce and 1/4 tsp sugar; cook another minute. Finish with 1/2 tsp sesame oil and set aside.

Green onions

Thinly slice 2 green onions and briefly sauté in 1 tsp oil with a pinch of salt until just softened (about 30 seconds). Set aside with other vegetables.

If using beef: heat a skillet over medium-high with 1 tbs vegetable oil. Add 12 oz ground or thinly sliced beef, 1 minced garlic clove, 1 tbs soy sauce, 1/2 tsp sugar and 1/2 tsp sesame oil. Cook, breaking up the meat if ground, until browned and cooked through, about 5–7 minutes. Taste and adjust seasoning with salt and pepper. Remove and keep warm.

Fry eggs

Heat a nonstick skillet over medium-high and add 2 tsp toasted sesame oil. Crack 4 eggs into the skillet and fry until the whites are set but yolks remain runny (sunny-side up) — about 2–3 minutes. For slightly set yolks, cover briefly 30–45 seconds. Alternatively, cook to your preferred doneness.

Assemble and garnish

Divide cooked rice among 4 bowls. Arrange spinach, bean sprouts, carrots, zucchini, mushrooms and cooked beef (if using) in separate neat sections on top of each bowl of rice. Place a fried egg in the center. Spoon 1–2 tbs gochujang sauce over each bowl (or serve on the side). Drizzle a few drops of sesame oil, sprinkle toasted sesame seeds and nori strips over each bowl and finish with sliced green onions. Mix thoroughly before eating.