Ingredients

  • Serves 3-4 people
  • 5 cups cooked white rice

  • 100 g kimchi (snipped into 3 cm pieces)

  • 100 g beef, thinly sliced (substitute with ground beef)

  • ¼ cup bean sprouts (with yellow heads)

  • 1 cup carrots (julienned)

  • 1 cup zucchini (julienned)

  • 1 cup snow peas (trimmed and halved)

  • 6 cups baby spinach leaves

  • 8 dried shiitake mushrooms (soaked in hot water until softened, drained and sliced)

  • 2 tbsp + 1 tsp sesame oil

  • 3 tbsp gochujang (korean chilli paste)

  • 4 ½ tbsp mirin (substitute with aji-mirin)

  • 2 cloves garlic (grated)

  • 1 tsp ginger (grated)

  • 3 tbsp soy sauce

  • 4 tsp sugar

  • 3 tsp white sesame seeds

  • 1 tsp spring onions (thinly sliced)

  • 3 egg yolks

  • ½ tsp black sesame seeds

  • vegetable oil

Bibimbap
Recipe Courtesy of Asian Food Network

Bibimbap

Have some leftover vegetables in your fridge? Thinking of making something healthy? Try our Korean Bibimbap recipe! Not only is it the most well-known and popular Korean dish in Korea, but it is also simple and easy to make. Switch it up according to your preferences, you can always replace the beef with chicken and pork, and add more Gochujang (Korean spicy pasta sauce) if you can tolerate spice. Just four simple steps, and you are ready to eat!
Have some leftover vegetables in your fridge? Thinking of making something healthy? Try our Korean Bibimbap recipe! Not only is it the most well-known and popular Korean dish in Korea, but it is also simple...
Halal
Halal
No Alcohol
No Alcohol
Healthy
Healthy
Halal
Halal
No Alcohol
No Alcohol
Healthy
Healthy
  • Easy
  • 15 min
  • 10 min
  • 10 min
  • 4 steps
  • 21 Ingredients
  • Easy
  • 4 steps
  • 21 Ingredients
  • 15 min
  • 10 min
  • 10 min

Instructions

  1. Crisp bottom layer of rice

    • Heat a large heavy cast-iron skillet over medium heat. Spread the rice in a loose layer and drizzle 1 tbsp sesame oil into the pan, to crisp the bottom layer of the rice for 5 minutes.

    | You may skip this step to save time or if you do not have a cast-iron skillet.


  2. Make bibimbap sauce

    • In a small bowl, mix together gochujang, 2 ½ tbsp mirin, 2 tsp white sesame seeds, 2 tsp sugar, 1 tsp sesame oil and spring onions until smooth. Set aside.
    Make bibimbap sauce

  3. Make seasoning sauce

    • In a separate small bowl, mix together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sesame oil, garlic, ginger, crushed white sesame seeds until well combined. Set aside by the stove.

  4. Stir-fry ingredients

    • In a pan on medium-high heat, heat ½ tsp vegetable oil and stir-fry bean sprouts with 1 tsp seasoning sauce and saute until crisp-tender, about 30 seconds. Remove from pan and set aside.
    • With the same pan, stir-fry the remaining vegetables and meats in the same manner using the following measurements and times, remove from pan and set aside:

    Carrots, ½ tsp oil, 1 tsp sauce, until crisp-tender, 30 seconds;

    Zucchini, ½ tsp oil, 2 tsp sauce, until just tender, 1 minute;

    Snow peas, ½ tsp oil, 2 tsp sauce, until crisp-tender, 45 seconds;

    Spinach, 1 tsp oil, 1 tbsp sauce, until just wilted, 30 seconds;

    Mushrooms, 4 tsp oil, 1 tbsp sauce, until tender, 1 minute;

    Beef, 2 tsp oil, stir in 2 tsp sugar and remaining sauce, until cooked through, 1 to 2 minutes. Spoon the juices over the meat on the rice.

    Stir-fry ingredients

Arrange and Serve!

Arrange the kimchi, all of the stir-fried ingredients and bibimbap sauce neatly on the rice, leaving a small well in the middle of the dish. Gently place an egg yolk or fried egg into the well and garnish with black sesame seeds. Serve and mix well before eating.

 

Arrange and Serve!

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