Korean bibimbap

Korean bibimbap

42 ratings

Mason, food editor


„The highlight of this dish is the colorful assortment of vegetables, which makes it both delicious and beautiful in appearance.“

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-2+
200 g
rice (sticky)
200 ml
water
¼ tsp
salt
300 g
spinach
2 cloves
garlic
200 g
carrots
200 g
shiitake mushrooms
½ bunch
cilantro
2 tbsp
chili paste
100 ml
apple juice
1 tsp
brown sugar
55 ml
sesame oil (divided)
2 tbsp
sesame seeds (white)
300 g
beef (ground)
300 g
bean sprouts
2
eggs
soy sauce to taste
cilantro for serving
vegetable oil for frying
Metric
Imperial
  • 200 g rice (sticky)
  • 200 ml water
  • ¼ tsp salt
  • 300 g spinach
  • 2 cloves garlic
  • 200 g carrots
  • 200 g shiitake mushrooms
  • ½ bunch cilantro
  • 2 tbsp chili paste
  • 100 ml apple juice
  • 1 tsp brown sugar
  • 55 ml sesame oil (divided)
  • 2 tbsp sesame seeds (white)
  • 300 g beef (ground)
  • 300 g bean sprouts
  • 2  eggs
  • soy sauce to taste
  • cilantro for serving
  • vegetable oil for frying

Utensils

  • large frying pan
  • 2 small saucepans with lids
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Riesling, late harvest wine
A classic late harvest Riesling has the sweetness and fruity aromas to match the soy sauce and garlic flavors in the dish.

Nutrition per serving

Cal
1005
Protein
55g
Fat
68g
Carb
49g

Step 1/4

Add rice, water, and salt to a small saucepan and let soak for approx. 30 min. Bring to a boil, turn down to low heat, and cover with a lid. Let simmer for approx. 10 – 12 min. or until the water has been absorbed. In the meantime, cut the spinach into bite sized pieces. Mince garlic and julienne carrot. Finely slice shiitake mushrooms and cilantro.
  • 200 rice
  • 200 ml water
  • ¼ tsp salt
  • 300 spinach
  • 2 cloves garlic
  • 200 carrots
  • 200 shiitake mushrooms
  • ½ bunch cilantro
  • cutting board
  • knife
  • small saucepan with a lid

Add rice, water, and salt to a small saucepan and let soak for approx. 30 min. Bring to a boil, turn down to low heat, and cover with a lid. Let simmer for approx. 10 – 12 min. or until the water has been absorbed. In the meantime, cut the spinach into bite sized pieces. Mince garlic and julienne carrot. Finely slice shiitake mushrooms and cilantro.

Step 2/4

For the sauce, add chili paste, apple juice, brown sugar, minced garlic, and most of the sesame oil to another small saucepan. Bring to a boil, stirring occasionally. Cook for approx. 3 - 5 min. over high heat or until the sauce has thickened. Remove from heat and stir in sesame seeds.
  • 2 tbsp chili paste
  • 100 ml apple juice
  • 1 tsp brown sugar
  • 50 ml sesame oil
  • 2 tbsp sesame seeds
  • small saucepan

For the sauce, add chili paste, apple juice, brown sugar, minced garlic, and most of the sesame oil to another small saucepan. Bring to a boil, stirring occasionally. Cook for approx. 3 - 5 min. over high heat or until the sauce has thickened. Remove from heat and stir in sesame seeds.

Step 3/4

Add remaining sesame oil to a large frying pan. Add beef and sauté over medium heat until browned. Set aside. In batches, sauté the bean sprouts, mushrooms, spinach, and carrots for approx. 1 - 2 min. each. Deglaze each ingredient with a little soy sauce before setting it aside and cooking the next. Fry rice and transfer to serving bowls.
  • 5 ml sesame oil
  • 300 beef
  • 300 bean sprouts
  • soy sauce to taste
  • vegetable oil for frying
  • large frying pan
  • cooking spoon

Add remaining sesame oil to a large frying pan. Add beef and sauté over medium heat until browned. Set aside. In batches, sauté the bean sprouts, mushrooms, spinach, and carrots for approx. 1 - 2 min. each. Deglaze each ingredient with a little soy sauce before setting it aside and cooking the next. Fry rice and transfer to serving bowls.

Step 4/4

Fry eggs over medium heat until for approx. 2 – 3 min. until whites are set and yolks are runny. In the meantime, distribute vegetables and meat in layers over the rice. Drizzle some of the sauce over the bibimbap and top each bowl with a fried egg. Garnish with cilantro. Serve with remaining sauce and together with some kimchi, if desired.
  • 2 eggs

Fry eggs over medium heat until for approx. 2 – 3 min. until whites are set and yolks are runny. In the meantime, distribute vegetables and meat in layers over the rice. Drizzle some of the sauce over the bibimbap and top each bowl with a fried egg. Garnish with cilantro. Serve with remaining sauce and together with some kimchi, if desired.