Bibimbap

5 from 4 votes

Bibimbap - Korean rice dish topped with vegetables in this delicious and easy bibimbap recipe that covers everything from making the rice to the toppings.

Prep Time10

Cook Time10

Total Time20

Course: Rice, Vegetables

Cuisine: Korean Recipes

Keyword: Bibimbap

Servings: people

Author: Bee Yinn Low

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

Recipe from Debra Samuels, The Korean Table

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