Bibimbap Recipe

Cook rice

Rinse the short-grain rice under cold water until the water runs clear. Combine rinsed rice, 360 ml water and 1/4 tsp salt in a pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes; fluff with a fork.

Prep vegetables

Julienne the carrot and zucchini into matchstick-sized pieces. Slice mushrooms thinly. Trim bean sprouts and wash spinach; squeeze out excess water from spinach after blanching (next step).

Blanch spinach and bean sprouts

Bring a medium pot of salted water to a boil. Blanch spinach for 20–30 seconds until bright green, then transfer to a bowl of cold water. Blanch bean sprouts 30–60 seconds until tender-crisp, then transfer to cold water. Drain both well and squeeze out excess water. Toss the drained spinach with 1/2 tsp sesame oil and a pinch of salt. Toss the bean sprouts with a pinch of salt and 1/2 tsp sesame oil.

Sauté carrots and zucchini

Heat 1 tsp vegetable oil in a nonstick skillet over medium heat. Add julienned carrot and a pinch of salt; sauté 2–3 minutes until softened but not mushy. Transfer to a bowl. Add another 1 tsp vegetable oil, sauté zucchini 2–3 minutes with a pinch of salt until just tender; transfer to a separate bowl.

Cook mushrooms

In the same skillet, add 1 tsp sesame oil and the sliced mushrooms. Sauté over medium-high heat 3–4 minutes until browned and any liquid has evaporated. Season with a pinch of salt and 1/8 tsp black pepper. Transfer to a bowl.

Kimchi and garnishes

If using kimchi, portion about 1/2 cup to serve. Toast 1 tsp sesame seeds in a dry pan over low heat 1–2 minutes until fragrant. Slice green onion thinly for garnish.

Cook beef (or tofu)

Heat 1 tsp vegetable oil in the skillet over medium-high heat. Add the ground beef, breaking it up with a spatula. Cook until no longer pink, about 4–5 minutes. Add 1 tsp minced garlic, 1 tbsp soy sauce and 1/2 tsp sugar; stir and cook 1–2 more minutes until sauce is absorbed and beef is caramelized. Season with a pinch of black pepper. If using tofu, crumble and season similarly, sauté until golden.

Fry eggs

In a clean nonstick skillet, heat 1 tsp vegetable oil over medium heat. Crack eggs into the pan and fry sunny-side-up until whites are set but yolks remain runny, about 2–3 minutes (cover for 30–45 seconds if you prefer whites fully set). Season lightly with salt.

Make sauce

In a small bowl combine 2 tbsp gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar and 1 tsp water. Whisk until smooth and adjust sweetness or heat to taste (add more sugar to tame heat or more water to thin).

Divide the cooked rice between two bowls (about 3/4 cup cooked rice per serving). Arrange portions of sautéed carrot, zucchini, mushrooms, blanched spinach, blanched bean sprouts, cooked beef, and kimchi attractively around the top of the rice.

Place a fried egg on top of each bowl. Drizzle about 1 tbsp gochujang sauce over each bowl (or serve sauce on the side). Sprinkle toasted sesame seeds and sliced green onion over the top. Serve hot and instruct diners to mix everything together before eating.