Bibimbap

Nutrition · per serving

Steps

1. 1

   Rinse the short-grain rice in 2-3 changes of cold water until the water is mostly clear. Combine with the water in a saucepan or rice cooker, cook until tender, then cover and let it steam off the heat for 5 minutes so the grains finish evenly.

   180 g short-grain rice240 ml water
2. 2

   While the rice cooks, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, sugar, finely grated garlic, and water until smooth and spoonable. Set aside.

   40 g gochujang10 ml soy sauce10 ml sesame oil10 ml rice vinegar8 g sugar5 g garlic, finely grated15 ml water
3. 3

   Bring a medium pot of water to a boil. Blanch the spinach for 20-30 seconds just until wilted, transfer to cold water, squeeze dry, and toss with a little of the minced garlic, a small drizzle of sesame oil, a pinch of salt, and a few sesame seeds. The spinach should taste seasoned on its own.

   120 g spinach6 g garlic, minced15 ml sesame oil2 g salt8 g toasted sesame seeds
4. 4

   In the same boiling water, blanch the bean sprouts for 1 minute until just tender but still crisp. Drain well and season with a little of the remaining minced garlic, a small drizzle of sesame oil, a pinch of salt, and a few sesame seeds.

   150 g bean sprouts6 g garlic, minced15 ml sesame oil2 g salt8 g toasted sesame seeds
5. 5

   Heat half of the neutral oil in a skillet over medium-high heat. Stir-fry the carrot for 1-2 minutes with a pinch of salt until just softened but still bright. Remove to a plate. Keeping each vegetable separate gives the bowl its classic look.

   100 g carrot, julienned10 ml neutral oil2 g salt
6. 6

   Add the remaining neutral oil to the skillet and cook the shiitake mushrooms over medium-high heat until their moisture evaporates and they begin to brown, 3-4 minutes. Add the remaining minced garlic and soy sauce, toss for 30 seconds, then remove from the heat.

   120 g shiitake mushrooms, sliced10 ml neutral oil6 g garlic, minced15 ml soy sauce
7. 7

   In a clean frying pan, heat the neutral oil over medium heat and fry the eggs sunny-side up until the whites are set and the yolks are still runny, about 2-3 minutes. For neat eggs, cover the pan briefly for the last 20 seconds.

   2 large eggs10 ml neutral oil
8. 8

   Divide the hot rice between 2 bowls. Arrange the spinach, bean sprouts, carrot, and mushrooms in separate sections over the rice. Top each bowl with a fried egg, spoon over the gochujang sauce, and add kimchi on the side or on top. Finish with any remaining sesame seeds and serve immediately; mix everything together just before eating.

   180 g short-grain rice120 g spinach150 g bean sprouts100 g carrot, julienned120 g shiitake mushrooms, sliced2 large eggs40 g gochujang80 g kimchi8 g toasted sesame seeds

Origin & History

Bibimbap is a classic Korean mixed rice dish whose name literally means "mixed rice." It developed as a practical and beautiful way to serve rice with an assortment of seasoned vegetables, sauces, and proteins, and today it is one of Korea's most internationally recognized dishes.