Easy Bibimbap
This classic Korean mixed rice dish is a vibrant medley of flavors and textures, featuring vegetables, tender beef, and a spicy sauce, making it perfect for any occasion.
Ingredients
Bibimbap Sauce
- 0.25 cup gochujang (Korean red chili paste)
- 2 tablespoons honey (or sugar)
- 1 teaspoon garlic (minced, about 1 clove)
- 1 teaspoon toasted sesame oil
Bibimbap Toppings
- 8 ounces mung bean sprouts (or soy bean sprouts)
- 0.5 teaspoon salt
- 1 tablespoon toasted sesame oil
- 10 ounces baby spinach
- 0.25 teaspoon salt
- 0.5 tablespoons toasted sesame oil
- 1 large carrot (peeled and cut into juliennes/thin matchsticks)
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- 8 ounces mushrooms (sliced; shiitake recommended)
- 0.25 teaspoon salt
- 1 teaspoon toasted sesame oil
- 1 pound ground beef (80/20 recommended)
- 0.25 cup soy sauce
- 0.25 cup honey
- 1 tablespoon garlic (minced, about 3 cloves)
- 2 teaspoons toasted sesame oil
- 3 cups cooked white rice adjust as desired
- 3 large eggs
- to taste green onion (thinly sliced for garnish, optional)
- to taste toasted sesame seeds (optional for garnish)
- as needed for cooking oil
Instructions
Preparation
- In a mixing bowl, combine ¼ cup gochujang, 2 tablespoons honey, 1 teaspoon minced garlic, and 1 teaspoon toasted sesame oil. Mix well and set aside.
- In a pot of boiling water, blanch 8 ounces of mung bean sprouts for about 30 seconds. Drain, season with ½ teaspoon salt and 1 tablespoon toasted sesame oil. Toss to coat and set aside.
- In a skillet, heat a little oil over medium heat. Add 10 ounces of baby spinach and sauté until wilted, sprinkling with ¼ teaspoon salt and ½ tablespoon toasted sesame oil. Set aside.
- Sauté the julienned carrot in a skillet with 2 teaspoons of toasted sesame oil and 1 teaspoon salt until tender-crisp. Set aside.
- In the same skillet, add 8 ounces of sliced mushrooms with 1 teaspoon toasted sesame oil and ¼ teaspoon salt. Cook until they are golden and tender, then remove from heat.
- In a pan, cook 1 pound of ground beef over medium-high heat until browned. Drain excess grease and stir in ¼ cup soy sauce, ¼ cup honey, and 1 tablespoon minced garlic. Cook for an additional minute. Remove from heat.
- Fry the eggs sunny-side up in a bit of oil, or cook to your liking.
Assembly
- On individual plates, place a scoop of rice in the center. Arrange the prepared vegetable toppings, ground beef, and a fried egg on top. Drizzle with the bibimbap sauce and garnish with green onions and toasted sesame seeds if desired.
Notes
When serving, use colorful bowls for a vibrant display. Pair with refreshing kimchi or finish with miso soup. Store leftovers in airtight containers; vegetables and beef last 3-4 days. Freeze rice in portions for up to a month.