Kimchi Bibimbap 김치 비빔밥 Recipe

Cook rice

Rinse 1.5 cups short-grain rice under cold water until water runs mostly clear. Drain. Combine rice and 1.75 cups water in a rice cooker or medium saucepan. If using saucepan, bring to a boil, cover, reduce to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with fork and stir in 1 tsp sesame oil and 1 tsp salt; keep warm.

Prepare spinach (sigeumchi namul)

Bring a pot of water to a boil. Blanch 3 cups fresh spinach for 20–30 seconds until just wilted. Drain and immediately rinse under cold water. Squeeze out excess moisture. Toss with 1/2 tsp sesame oil, a pinch of salt, and 1/2 tsp toasted sesame seeds. Set aside.

Sauté mushrooms

Heat 1 tsp neutral oil in a skillet over medium-high heat. Add 1 cup sliced mushrooms and 1/2 minced garlic clove. Sauté 3–5 minutes until mushrooms are browned and tender. Season with a pinch of salt and pepper. Remove and keep warm.

Sauté zucchini and carrot

In the same skillet, add 1 tsp neutral oil. Sauté 1 cup julienned zucchini with a pinch of salt for 2–3 minutes until slightly softened but not mushy. Remove. Sauté 1/2 cup julienned carrot for 2–3 minutes until tender-crisp; remove. Keep vegetables separated for plating.

Cook bean sprouts

Blanch or sauté 1 cup bean sprouts in boiling water for 1 minute or sauté quickly with a pinch of salt and 1/2 minced garlic clove for 1–2 minutes until crisp-tender. Drain and toss with a few drops of sesame oil and a pinch of salt.

Heat kimchi

Roughly chop 1 cup kimchi. In the skillet over medium heat, add kimchi and 1 tbsp kimchi juice or a splash of water. Sauté 2–3 minutes until slightly caramelized and warmed. If you like it saucier, add 1 tsp sugar to balance acidity. Remove from heat.

Cook beef (optional)

If using beef, mix 8 oz ground or thinly sliced beef with 1 tbsp soy sauce, 1/2 tsp sugar, and 1 tsp sesame oil. Heat a skillet over medium-high heat and cook beef 4–6 minutes, breaking up ground beef, until browned and cooked through. Drain excess fat if needed. Optionally finish with 1 tbsp sliced green onions. Keep warm.

Make sauce

In a small bowl combine 2 tbsp gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar or honey, 1 tsp water, and 1 tsp toasted sesame seeds. Whisk until smooth. Taste and adjust: add more sugar for sweetness, vinegar for brightness, or a little more water to thin.

Fry eggs

Heat a nonstick skillet over medium heat and add 1 tsp sesame oil. Crack 2 eggs into the pan and fry sunny-side up until whites are set but yolks still runny (about 2–3 minutes). For a slightly set yolk, cover pan for 30–45 seconds. Season eggs with a pinch of salt and pepper.

Assemble bowls

Divide cooked rice between two bowls. Arrange portions of spinach, sautéed mushrooms, zucchini, carrot, bean sprouts, warmed kimchi, and cooked beef (if using) in sections on top of rice, leaving a center space for the fried egg. Place a fried egg on top of each bowl.

Finish & serve

Drizzle 1–2 tbsp gochujang sauce per bowl (adjust to taste). Garnish with remaining toasted sesame seeds, sliced scallions, thinly sliced nori, and a light sprinkle of gochugaru if desired. To eat, mix everything vigorously so rice is coated in sauce and runny yolk. Serve immediately.