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Bibimbap

Serves 4 to 6 Entree meat

Bibimbap

Bibimbap is a beloved Korean dish hailing from Seoul, where home cooks prepare it with an instinctive touch. Each ingredient is thoughtfully seasoned, with salt measured by hand and generous amounts of fat to enhance flavor. It is a dish meant for sharing, often gracing the family table with its colorful array of toppings and textures. This home-style version captures the essence of how Korean families traditionally enjoy bibimbap.

The dish should feel like a harmonious blend of flavors and textures, with the beef bulgogi providing a savory contrast to the fresh vegetables. The rich, spicy gochujang sauce ties everything together, while a final drizzle of sesame oil adds a nutty aroma. A perfectly cooked egg crowns the dish, its yolk mixing with the rice for a creamy finish.

Ingredients

  • 400 gshort-grain rice
  • 200 gbeef bulgogi — sliced
  • 100 gspinach
  • 100 gbean sprouts
  • 1carrot — julienned
  • 4eggs
  • 3 tbspgochujang
  • 2 tbspsesame oil
  • to finishtoasted sesame
  • to tastefine sea salt

Method

  1. Rinse 400 g of short-grain rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Cook the rice in a rice cooker or a pot with a tight-fitting lid, using a 1:1.2 ratio of rice to water. Once cooked, let it rest covered for 10 minutes to finish steaming.
  2. Season 200 g of beef bulgogi with a pinch of fine sea salt. Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Once the oil is shimmering, add the beef in a single layer. Brown the beef until each piece is deeply colored and caramelized, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
  3. In the same skillet, add another tablespoon of sesame oil. Add 100 g of spinach and a pinch of salt. Sauté the spinach until it wilts and turns a vibrant green, about 2 minutes. Remove the spinach and set aside.
  4. Add the remaining tablespoon of sesame oil to the skillet. Add 100 g of bean sprouts and a pinch of salt. Stir-fry the sprouts until they are tender but still crisp, about 3 minutes. Remove and set aside.
  5. Peel and julienne 1 carrot into thin matchsticks. Add the carrot to the skillet and sauté until they are tender and slightly caramelized, about 4 minutes. Remove and set aside.
  6. In a small non-stick pan, fry 4 eggs sunny-side up, ensuring the whites are set but the yolks remain runny. This will add a rich flavor and creamy texture to the dish.
  7. To assemble the Bibimbap, divide the cooked rice among four bowls. Arrange the beef, spinach, bean sprouts, and carrots on top of the rice in sections. Place a fried egg on top of each bowl.
  8. Finish each bowl with a generous tablespoon of gochujang and a sprinkle of toasted sesame seeds. Serve immediately, allowing each person to mix the ingredients together in their bowl before eating.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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