Bibimbap Recipe

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

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

In a small bowl, whisk together 3 tbsp gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey (or sugar), and 1 tsp water until smooth. Taste and adjust: add a little more honey if too spicy or more vinegar for brightness. Set aside.

Spinach (Sigeumchi-namul)

Bring a small pot of water to a boil. Blanch 4 cups spinach for 20–30 seconds until wilted, then drain and immediately rinse under cold water to stop cooking. Squeeze out excess water with your hands or a towel. Toss with 1 tsp soy sauce, 1/2 tsp sesame oil, and 1/2 tsp minced garlic. Set aside.

Carrot (Julienne)

Peel and julienne carrots to make 1 cup. Heat 1 tsp neutral oil in a skillet over medium heat, add carrots and a pinch of salt, and sauté 2–3 minutes until slightly tender but still crisp. Remove and keep warm.

Zucchini

Cut zucchini into thin half-moons or matchsticks to make 1 cup. Heat 1 tsp oil in a skillet over medium heat and sauté zucchini with a pinch of salt for 2–3 minutes until just softened. Remove and keep warm.

Mushrooms

Heat a small skillet over medium-high heat with a little oil. Add 1 cup sliced shiitake (or cremini) and sauté 3–4 minutes until browned. Add 1 tbsp soy sauce and cook 30 seconds more. Remove and keep warm.

Bean Sprouts

Bring a pot of water to a boil and blanch 1 cup bean sprouts for 30–40 seconds. Drain and toss with 1/2 tsp sesame oil and 1/4 tsp salt. Set aside.

Cucumber & Kimchi

Thinly slice or julienne 1/2 cup cucumber and drain briefly. Arrange 1/2 cup kimchi (optional) ready as an additional topping.

Garnish

Thinly slice 2 tbsp scallions and have 1 tsp toasted sesame seeds ready for finishing.

If using beef: Mix 12 oz ground beef with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp brown sugar, 1 tsp minced garlic, and 1/4 tsp black pepper. Heat a skillet over medium-high heat with a little oil and cook the beef, breaking up lumps, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed and keep warm. If using tofu: press, cube, season similarly, and pan-fry until golden.

Fry 4 eggs sunny-side up in a nonstick skillet with about 1 tsp vegetable oil (or cook to desired doneness).

To assemble (serves 4): Divide the cooked rice among 4 bowls (about 1/2 cup cooked rice per serving if you prefer larger portions, adjust as desired). Arrange the prepared spinach, carrots, zucchini, mushrooms, bean sprouts, cucumber, kimchi (if using), and cooked beef in separate small piles over the rice to create a colorful circle or sections.

Top each bowl with a fried egg, a spoonful (about 3/4 tsp) of sesame oil, a sprinkle of toasted sesame seeds, and sliced scallions. Serve the gochujang sauce on the side or place 1–2 tbsp directly on each bowl to taste.

To eat, mix everything together in the bowl so the sauce, egg yolk, vegetables, and beef coat the rice evenly.