Bibimbap: Ingredients

Bibimbap is a Korean rice bowl topped with a variety of vegetables, meat, and a fried egg. The recipe calls for short grain rice, thinly sliced beef or mushrooms, blanched spinach and soybean sprouts, julienned carrots, and seasoned cucumbers and zucchini. Each ingredient is prepared separately with soy sauce, sesame oil, garlic, and scallions before being arranged artfully over rice and served with gochujang sauce.

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Bibimbap: Ingredients

Uploaded by

Violetta Kim

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7/22/2021 Bibimbap - Korean Bapsang

Bibimbap
Bibimbap is a Korean rice bowl topped with
vegetable sides and meat and served with a
gochujang sauce. Follow my easy step-by-step
recipe to make the best bibimbap!

Prep Time
25 mins
4.34 from 68 votes
Cook Time
30 mins

Total Time
55 mins

Course: Main Course Cuisine: Asian, Korean

Keyword: Asian, beef, dinner, easy, eggs, Korean, rice, Rice Bowls,
sauce, spinach, vegetables
Servings: 4 servings
Author: Hyosun

Ingredients
For the rice:
3 cups short grain rice

For the bibimbap toppings:

8 ounces beef rib eye or sirloin (substitute shiitake mushrooms for
a vegetarian dish)
2 cups boiled gosari* 고사리 (fernbrake)
16 ounces soybean sprouts 콩나물 (or mung bean sprouts, 숙주)
1 bunch spinach
2 kirby pickling cucumbers (or 1 Korean cucumber)
2 small zucchinis
2 medium carrots
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7/22/2021 Bibimbap - Korean Bapsang

5 teaspoons minced garlic

2 or 3 scallions chopped
soy sauce
sesame oil
roasted sesame seeds
salt and pepper
vegetable or canola oil
4 eggs

For the bibimbap sauce

4 tablespoons of Korean red chili pepper paste gochujang, 고추장
1 tablespoon of sugar
1 tablespoon of sesame oil
3 tablespoons of water

Instructions
For the rice:
1. Cook the rice in a rice cooker or following package directions, using
a little less water than called for. The rice for bibimbap should be a
little drier than usual for best results.

For the bibimbap bowl toppings:

1. Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy
sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2
teaspoons of rice wine, 1 tablespoon of chopped scallion, 1
teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper.
Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over

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7/22/2021 Bibimbap - Korean Bapsang

high heat.

2. Gosari (Fern brake): Cut into 3-inch lengths. Season with 2

tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon
minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of
pepper. Let stand for 10 minutes. Sauté in a skillet with 1
tablespoon of vegetable/canola oil for about 5 minutes over
medium heat.

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7/22/2021 Bibimbap - Korean Bapsang

3. Soybean sprouts: Bring 1 cup of water to a boil with a teaspoon of

salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and
shock in cold water to stop cooking. Drain again. Toss with 1
teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon
of sesame seeds, and salt and pepper to taste.

4. Spinach: Blanch the spinach in salted boiling water only until wilted,
30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out
water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped
scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2

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7/22/2021 Bibimbap - Korean Bapsang

teaspoon of sesame seeds and salt and pepper to taste.

5. Cucumbers: Cut the cucumbers in half lengthwise and then thinly

slice crosswise. Generously sprinkle salt over sliced cucumbers and
set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1
tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1
teaspoon sesame oil and 1/2 teaspoon of sesame seeds.

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7/22/2021 Bibimbap - Korean Bapsang

6. Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice
crosswise. Generously sprinkle salt over sliced zucchinis and set
aside for 10 - 15 minutes. Squeeze out excess liquid from salted
zucchini by hand. Add 1 tablespoon of chopped scallion, 1/2
teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon
sesame seeds. Sauté in a lightly oiled skillet for 1 - 2 minutes over
medium high heat.

7. Carrots: Julienne the carrots into matchsticks. Sauté in a lightly

oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling

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7/22/2021 Bibimbap - Korean Bapsang

salt and pepper to taste.

For the bibimbap sauce:

1. Combine all of the sauce ingredients in a small bowl and mix
thoroughly.

For assembling:
1. Place a serving of rice in a big bowl. (If using a stone bowl, heat it
over medium heat until very hot. Add 1 tablespoon of the sesame
oil and rice and cook the rice for several minutes until the rice
sizzles.) Nicely arrange a small amount of each prepared vegetable
and beef over the rice. Drizzle a little sesame oil over. Top with an
egg fried sunny-side up and serve with the sauce.

Notes
*You can buy dried gosari (고사리) at any Korean market. Rehydrate by
boiling in water until tender.**Other common toppings for bibimbap
include shiitake mushrooms (sliced and sautéd), bellflower roots (doraji –
soaked and sautéd), sukju namul (bean sprouts), mu saengchae(radish
salad), onion (sliced and sautéd), lettuce leaves, kimchi (sliced), etc.

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