Bibimbap Recipe

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water until the water runs clear (3–4 changes). Drain and place in a medium saucepan with 2.2 cups water and 1/4 tsp salt. Let sit 15–30 minutes if time allows. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.

Prep vegetables

Trim and prepare all vegetables: wash spinach; slice shiitake mushrooms about 1/4-inch thick; julienne or shred carrot (about 1 cup); cut zucchini into half-moon slices about 1/4-inch thick; rinse and drain bean sprouts; thinly slice cucumber if using; slice scallions.

Season spinach

Blanch spinach in boiling water for 20–30 seconds until wilted, then immediately transfer to an ice bath or rinse under cold water. Squeeze out excess water. Toss spinach with 1/2 tsp salt, 1/2 tsp sesame oil, and 1/2 tsp soy sauce (approx 1/2 tbsp). Set aside.

Cook mushrooms

Heat 1 tbsp neutral oil in a skillet over medium-high. Add shiitake mushrooms and 1 minced garlic clove, cook 3–4 minutes until softened and browned. Add 1 tbsp soy sauce and 1/2 tsp sugar, stir 30 seconds to glaze. Remove and keep warm.

Sauté zucchini

In the same skillet, add 1 tbsp oil. Add sliced zucchini, season with pinch of salt and pepper, and sauté 2–3 minutes until just tender and lightly browned. Remove and keep warm.

Sauté carrot

Add 1 tbsp oil to the pan, add shredded carrot and a pinch of salt, sauté 2–3 minutes until slightly softened but still bright. Remove and keep warm.

Cook bean sprouts

Bring a small pot of water to a boil. Add 2 cups bean sprouts and blanch 30–45 seconds, drain well. Toss with 1/2 tsp sesame oil, pinch of salt, and 1/2 tsp soy sauce. Set aside.

Finish toppings

If using cucumber, toss lightly with a pinch of salt and a few drops of rice vinegar. Toast 1 tbsp sesame seeds in a dry skillet over low heat until fragrant (about 1–2 minutes). Set all vegetable components aside separately so they can be arranged on bowls.

Marinate and cook beef

In a bowl, combine 12 oz ground beef with 1 tbsp soy sauce, 1 tsp sugar, 1 minced garlic clove, and 1 tsp sesame oil. Mix well and let sit 5–10 minutes while other components finish. Heat 1 tbsp oil in a skillet over medium-high heat. Add beef in a single layer, breaking up if ground, and cook 4–6 minutes until browned and cooked through. Drain excess fat and taste; adjust seasoning with a pinch of salt and pepper if needed. Keep warm.

Make sauce

In a small bowl, whisk together 3 tbsp gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar or honey, and 1 tsp water. Adjust sweetness or vinegar to taste. Set aside.

Fry eggs

Heat a nonstick skillet over medium heat and add 1 tsp vegetable oil, swirling to coat. Crack eggs into the pan and fry sunny-side-up until whites are set but yolks remain runny, 2–3 minutes (or longer if you prefer yolks cooked). For crisp edges, increase heat slightly and spoon hot oil over edges briefly. Keep warm.

Divide cooked rice among 4 bowls (about 1/2 cup cooked rice per serving measured dry yields ~1 to 1¼ cups cooked per person). Arrange small mounds of each vegetable (spinach, mushrooms, zucchini, carrot, bean sprouts, cucumber) around the rim of the rice so colors are separated. Place 3 oz cooked beef (or equivalent protein) on one side and a fried egg on top of each bowl.

Drizzle 1 tsp sesame oil over each bowl, sprinkle with toasted sesame seeds and sliced scallions. Serve with gochujang sauce on the side or spoon 1–2 tbsp over each bowl. To eat, mix everything together so sauce and yolk coat the rice and vegetables.