Bibimbap Bibimbap Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice and 2 1/4 cups water in a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Fluff rice with a fork. If desired, stir in 1 tsp sesame oil for aroma and set aside, keeping warm.

If using ground beef: in a bowl, mix beef with 1 tbsp soy sauce, 1 tsp sugar and 1 tsp minced garlic. Heat a skillet over medium-high heat with 1 tsp oil. Add the beef, breaking it up with a spatula, and cook until browned and cooked through, about 4–6 minutes. Taste and adjust seasoning with a pinch of salt and pepper. Transfer to a plate and keep warm.

If using thinly sliced beef: marinate for 10 minutes in soy sauce, sugar and garlic, then stir-fry quickly over high heat until just browned, about 1–2 minutes per side.

If using tofu: press and cube 8 oz firm tofu, toss with 1 tbsp soy sauce and 1 tsp sesame oil, then pan-fry in 1–2 tsp oil until edges are golden, about 3–5 minutes per side.

Spinach (blanched)

Bring a small pot of water to a boil. Add spinach and blanch 30 seconds to 1 minute until wilted. Drain and immediately rinse under cold water. Squeeze out excess water, then season with a pinch of salt and 1/2 tsp sesame oil. Set aside.

Carrots (julienned)

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add julienned carrots and a pinch of salt. Sauté until just tender, 2–3 minutes. Remove and set aside.

Zucchini (julienned)

In the same skillet, add 1 tsp oil. Add zucchini, season lightly with salt and pepper, and sauté 2–3 minutes until softened but not mushy. Remove and set aside.

Mushrooms

Add 1 tsp oil to the skillet, increase heat to medium-high, add sliced mushrooms and a pinch of salt. Sauté until browned and any released liquid has evaporated, about 4–5 minutes. Finish with 1/2 tsp soy sauce if desired. Remove and set aside.

Bean sprouts

Bring a small pot of water to a boil or use the skillet: briefly blanch or stir-fry bean sprouts 30–60 seconds until slightly tender-crisp. Drain and season with a pinch of salt and 1/2 tsp sesame oil. Set aside.

Slice green onions thinly; reserve some for garnish.

Make the bibimbap sauce: in a small bowl combine 3 tbsp gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar and 1 tsp water. Stir until smooth. Taste and adjust — add more sugar for sweetness or a little water to thin. Sprinkle in toasted sesame seeds and mix lightly.

Heat a nonstick skillet over medium heat with 1–2 tsp neutral oil. Crack eggs and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. For over-easy, carefully flip and cook 10–20 seconds. Season eggs with a small pinch of salt and black pepper.

If using kimchi, briefly sauté chopped kimchi in the skillet 1–2 minutes to warm and mellow the flavors, then remove.

Divide warm rice between two bowls (about 1 cup cooked rice per serving).

Arrange the prepared toppings in sections on top of the rice: spinach, carrots, zucchini, mushrooms, bean sprouts, kimchi (if using), and cooked beef or tofu. Place a fried egg in the center of each bowl.

Drizzle 1–2 tbsp of the gochujang sauce over each bowl (adjust to taste). Garnish with sliced green onions, extra toasted sesame seeds and nori flakes if using.

To eat: mix everything together thoroughly so the sauce and egg yolk coat the rice and toppings. Serve immediately.