Bibimbap Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain rice under cold water until the rinse runs clear (about 3–4 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Let soak 15–30 minutes if time allows. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low and simmer 12–15 minutes. Remove from heat and rest 10 minutes covered. Fluff with a fork and optionally stir in 1 tsp sesame oil and 1/4 tsp salt.

Prepare Vegetables

Trim and julienne zucchini and carrot into matchsticks (about 1 cup each). Clean mushrooms and slice. Rinse bean sprouts and trim any brown ends. Blanch spinach quickly, about 30 seconds in boiling water, then transfer to ice water and squeeze out excess moisture; chop roughly. If using cucumber, thinly slice. Chop scallions and cut nori into thin strips. Keep kimchi on hand if using.

Season and Cook Zucchini

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add zucchini, a pinch (about 1/8 tsp) salt, and sauté 2–3 minutes until softened but not mushy. Finish with 1/2 tsp sesame oil and remove to a bowl.

Season and Cook Carrot

In the same skillet, add 1 tablespoon oil. Add carrots with a pinch of salt and sauté 3–4 minutes until tender-crisp. Remove and set aside.

Cook Mushrooms

Add 1/2 tablespoon oil to the skillet, increase heat to medium-high, add sliced mushrooms, 1 clove minced garlic, 1/4 tsp soy sauce, and sauté 3–4 minutes until browned and tender. Remove and set aside.

Blanch Bean Sprouts

Bring a small pot of water to boil. Add bean sprouts and blanch 30–60 seconds until just tender. Drain, toss with 1/2 tsp sesame oil, a pinch of salt, and a sprinkle of sesame seeds, then set aside.

Season Spinach

Toss drained spinach with 1/2 tsp sesame oil, 1/4 tsp soy sauce (or a pinch of salt), and a little sesame seeds. Set aside.

Prepare Beef (or Tofu)

If using beef: combine 12 oz ground or thinly sliced beef with 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, 1 minced garlic clove, and 1/4 tsp black pepper. Marinate briefly 10–15 minutes. Heat 1 tablespoon oil in a skillet over medium-high heat and cook beef until browned and cooked through, about 4–6 minutes. Remove and keep warm. If using tofu: press and cube firm tofu, toss with 1 tbsp soy sauce and pan-fry in 1–2 tbsp oil until golden on all sides, about 6–8 minutes.

Fry Eggs

In a nonstick skillet, heat 1 tsp vegetable oil over medium-high. Crack 4 eggs and fry sunny-side up (or to desired doneness). The runny yolk is traditional for bibimbap so cook until whites are set but yolks still soft, about 2–3 minutes. Season lightly with salt and keep warm.

Mix Sauce

In a small bowl combine 3 tbsp gochujang, 1 tbsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar or honey, and 1 tsp water. Stir until smooth. Taste and adjust sweetness or acidity — add more sugar for milder heat or a touch more rice vinegar for tang.

Build the Bowls

Divide the cooked rice among 4 shallow bowls (about 1/2 cup cooked rice per serving if using 2 cups uncooked — adjust as preferred). Arrange zucchini, carrot, mushrooms, bean sprouts, spinach, cucumber (if using), kimchi (if using), and beef/tofu in separate sections on top of the rice so each ingredient is visible.

Top and Garnish

Place one fried egg on top of each bowl. Drizzle each serving with about 3/4 tbsp of the gochujang sauce (or serve sauce on the side). Sprinkle toasted sesame seeds, sliced scallions, and nori strips over each bowl. Add a final drizzle of sesame oil if desired.

To Eat

At the table, mix all components thoroughly with the gochujang sauce so rice and toppings are well combined. Serve immediately.