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Bibimbap
Mixed rice bowl with colorful assorted vegetables, beef, fried egg, and gochujang sauce — Korea's most celebrated bowl dish.
30 mins
20 mins
2 people
Korean
Cooked short-grain rice
2 cups
Beef (sirloin or bulgogi)
Thinly sliced
200g
Spinach
100g
Bean sprouts
100g
Carrot
Julienned
1
Zucchini
Julienned
1
Shiitake mushrooms
Sliced
6
Eggs
2
Gochujang (Korean chili paste)
2 tbsp
Sesame oil
2 tsp
Soy sauce
2 tbsp
Sesame seeds
1 tbsp
Garlic
Minced
3 cloves
🍽️ Dolsot (hot stone pot)
→ Cast iron skillet
Creates the coveted crispy rice crust at the bottom
🍽️ Gochujang
→ Sriracha + miso paste
Gets close to the fermented-spicy profile
Season each vegetable separately: blanch spinach and bean sprouts with sesame oil and garlic. Sauté carrot, zucchini, and mushrooms individually.
💡 Pro Tip: Each vegetable is seasoned separately in authentic bibimbap — the time this takes is worth it.
Marinate beef in soy sauce, sesame oil, garlic, sugar. Stir-fry on high heat until cooked.
💡 Pro Tip: Cook beef on screaming hot pan — it needs to sear, not steam.
Mix gochujang sauce: gochujang, sesame oil, sugar, vinegar, water.
💡 Pro Tip: The sauce should be spicy, sweet, and slightly tangy in balance.
Heat stone pot or cast iron. Add sesame oil, then rice, press down and let it sizzle.
💡 Pro Tip: The crispy rice crust (nurungji) at the bottom is the best part — wait for the sizzle.
Arrange vegetables, beef, and egg on rice. Serve with gochujang sauce — mix everything before eating.
💡 Pro Tip: Mix it all up at the table — the contrast of arranged vs. mixed is part of the experience.
- ✓Season each vegetable individually — it's time-consuming but transforms the dish
- ✓Crispy rice bottom is the restaurant signature
- ✓Everything is mixed at the table — it's eaten mixed
- ✓Balance the gochujang sauce before serving
- →With kimchi
- →With doenjang jjigae (soybean soup)
- →As a standalone meal