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Bibimbap - Korean rice dish topped with vegetables in this delicious and easy bibimbap recipe that covers everything from making the rice to the toppings.
What Is Bibimbap Made Of
Bibimbap is a mixed vegetable and rice dish, served in a hot stone pot.
Everyone knows how tasty and tongue-tingling Korean cuisine can be. We all love going out for delicious bbq kalbi ribs or a bowl of jap chae and dipping into the myriad of little plates of banchan and kimchi that make up the landscape of the table.
A collection of these side dishes attractively arrange atop a mound of rice sizzling from the heat captured in the stone. We use what the cook might have at home – a cast iron pan, but a Teflon skillet will work as well.
This bibimbap recipe looks long, but is really many recipes in one. You place the tasty toppings on the rice like the spokes of a colorful bicycle wheel, and top it with a sunny-side up egg and a dollop of spicy red pepper paste (gochujang). Mix it all together just before you eat – but not before everyone admires your culinary art project!
You can serve this bibimbap with Korean soy sauce eggs (Mayak eggs) for that added punch of flavorful, creamy goodness!
Frequently Asked Questions
While there are exists a bibimbap that is room temperature, this bibimbap recipe (dolsot bibimbap) is served hot. The ingredients for bibimbap can be prepared two days in advance if refrigerated.
This recipe is 631 calories per serving.
What To Serve With Bibimbap
This dish is best served as an entree. For a wholesome Korean meal and easy weeknight dinner, I recommend the following recipes.
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Other Korean Recipes You Might Like
Bibimbap
Ingredients
- 3 cups cooked white rice
- 2 tablespoons sesame oil , plus extra for drizzling
- 3 tablespoons Tangy Red Pepper Dressing
- 1 fried egg, sunny-side up
The Toppings (Use 1 cup of each of the vegetable toppings for the rice.)
- 1 1/2 cups seasoned bean sprouts
- 1/2 cup water
- 1 teaspoon fine-grain sea salt
- 12 oz (350g) soybean sprouts
- 4 tablespoons green onion, scallions, minced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon dark sesame oil
Seasoned Carrot Salad (About 1 cup)
- 4 carrots, peeled and cut into 2-inch (5cm) matchstick strips
- 1/２ teaspoon fine-grain sea salt
- 1 tablespoon dark sesame oil
Spicy Cucumber Salad (About 1 cup)
- 4 Armenian cucumbers, or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch (5mm) rounds
- 1 teaspoon fine-grain sea salt
- 2 tablespoons Tangy Red Pepper Dressing
- 1 tablespoon toasted sesame seeds
Seasoned Spinach Salad (Makes 1 1/2 cups)
- 1 pound (500g) spinach, rinsed carefully
- 2 tablespoons toasted sesame seeds
- 2 tablespoons dark sesame oil
- 1 teaspoon fine-grain sea salt
Seasoned Beef
- 2 oz (60g) rib eye , cut into strips or ground beef
- 2 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon brown sugar
Tangy Red Pepper Dressing
- 2 tablespoons Korean red pepper paste, available at Korean grocery
- 1 tablespoon rice vinegar, or apple cider vinegar
- 1 teaspoon honey
- 1 tablespoon apple juice , or water
- 2 teaspoons sesame oil
Instructions
Seasoned Bean Sprouts
- In a medium-sized saucepan with a lid, combine the water, salt, and soybean sprouts. Bring to a boil, then reduce to low heat. Cover with the lid and steam the sprouts for 5 minutes.
- Strain the sprouts and transfer them to a mixing bowl. Mix the sprouts with the green onion, toasted sesame seeds, and sesame oil.
Seasoned Carrot Salad
- In a medium-sized skillet, heat the sesame oil over medium heat. Add the carrots and salt, and stir-fry for 2 minutes.
Spicy Cucumber Salad
- In a large bowl, toss the cucumbers with salt and set aside for 5 minutes. Gently squeeze the liquid from the cucumbers, then transfer them to a serving bowl. Combine the cucumbers with the Tangy Red Pepper Dressing and sprinkle with sesame seeds.
Seasoned Spinach Salad
- Fill a large pot with water and bring it to a boil. Add the spinach and cook for 1 minute. Strain the spinach into a colander and rinse with cold water. Take one handful of spinach at a time and squeeze out the excess water.
- Lay the spinach on a cutting board and cut it into 2-inch (5 cm) pieces. Transfer the spinach to a bowl and add the sesame seeds, sesame oil, and salt. Mix well.
Seasoned Beef
- In a small bowl, mix together the beef, soy sauce, sesame oil, and brown sugar. Let it marinate for 15 minutes. Heat a small skillet and stir-fry the mixture for 2 minutes. Set aside.
Tangy Red Pepper Dressing
- In a medium bowl, whisk all the ingredients together.
To Assemble:
- Prepare the seasoned salads and beef in individual bowls. Place a cast-iron skillet or pot over medium heat and add 2 tablespoons of sesame oil.
- Heat the oil for 1 minute. Add the rice and spread it evenly across the bottom of the pot. Cook the rice for several minutes, or until it begins to brown on the bottom. You should hear the rice sizzle.
- Carefully arrange each of the seasoned salads on top of the rice, grouping them like the spokes of a wheel. Place the beef in the center and continue heating for 2 minutes. Transfer the casserole to a heatproof pad and set one fried egg on top of the beef.
- To serve, fold together the egg, vegetables, rice, and 2 tablespoons of Tangy Red Pepper Sauce, scraping the bottom of the pot to mix in the crunchy crust. Serve in individual bowls with a drizzle of sesame oil and extra Tangy Red Pepper Dressing. *Make one fried egg per person for individual servings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this recipe correct when it says 2 oz beef? I’m quite puzzled when the dish serves 4 people.
I cannot find any info about the rice in your recipe. What am I missing? What type of rice and how much?
Thanks
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