Bibimbap Recipe
Barley rice with seasoned vegetables, apple gochujang sauce and kimchi
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Sauce
Extras
Method
Preparation
- 1
Cook the Barley
Rinse the barley under cold water. In a pot, combine barley and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes until tender. Drain any excess water and set aside.
- 2
Prepare the Vegetables
Julienne the carrot and zucchini. Blanch the spinach and bean sprouts in boiling water for 1-2 minutes, then drain and set aside. Sauté the carrot and zucchini separately in a skillet with a little oil until tender. Season each with a pinch of salt and pepper.
- 3
Assembly
- 4
Assemble the Bibimbap
In a large bowl, layer the cooked barley as the base. Arrange the sautéed carrots, zucchini, blanched spinach, and bean sprouts on top. Add a generous scoop of kimchi and drizzle with the apple gochujang sauce. Sprinkle sesame seeds and additional green onion on top before serving.
