bibimbap

Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won&#x27;t miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!

Bibimbap

½ English cucumber (thinly sliced)

rice vinegar

sesame oil (divided)

mung bean sprouts

carrots

baby spinach

tamari

white rice

eggs

sautéed shiitake mushrooms (optional)

recipe Gochujang sauce

Sesame seeds

Sea salt

Kimchi (optional, for serving)

scallions (optional, for serving)

In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.

Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.

Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside. Heat ½ teaspoon more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.

Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.

This Authentic Bibimbap is incredible. It's no wonder it's one of the most popular Korean dishes all over the world. Seasoned veggies, Korean beef (bulgogi), egg, Korean sauce, all on top of perfectly steamed rice. Make all the toppings first (can be done ahead of time, and just re-heated), then the rice...and serve with the homemade sauce. Wow, just wow. So good.

Authentic Bibimbap

lb prepared bulgoli

Stir-fry oil (or vegetable oil...for stir-frying all the ingredients as you go.)

garlic

bean sprouts

tbsp soy sauce (divided)

tbsp sesame oil (divided)

carrot (or shredded)

zucchini (seeded,

spinach (fresh)

oz shiitake mushrooms (sliced)

tbsp sesame seeds (toasted)

short-grain white rice

water

tsp rice vinegar

salt

tbsp gochujang

tbsp sesame oil

tsp sugar

apple cider vinegar

Prepare the bulgogi, or stir-fry beef with salt, pepper, and 1 tbsp each soy sauce and sesame oil. Set aside.

Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.

Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.

Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.

Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.

Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 - 8 minutes.

Cook 4 eggs, sunnyside up, add salt and pepper, set aside.

MAKE THE TOPPINGS

Bring rice, water, vinegar, and salt to boil in a medium saucepan over high heat.

Cover, reduce heat to low and cook until liquid has been absorbed, 7 - 9 minutes.

Remove rice from heat and let sit, covered, until tender, about 15 minutes.

(Cook time will be longer, approx. 25 minutes, if using long grain rice).

PREPARE THE RICE

Mix all the ingredients together and set aside.

PREPARE THE KOREAN SAUCE

Portion out rice into 4 bowls.

Arrange toppings in a circular fashion.

Top each with egg and then toasted sesame seeds.

Garnish with sauce.

ASSEMBLE THE DISH

https://embed.mediavine.com/videos/wyzumyck5ucqyk3zwysg

Follow these easy steps for making authentic Bibimbap at home!

INSTRUCTIONS FOR MAKING AUTHENTIC BIBIMBAP

Recipe VIDEO above. One of Korea's most famous food exports! The key here is the Bibimbap Sauce - feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There's a lot of components here but there's repeat ingredients and it's an easy recipe - and it's MEANT to be served at room temp so don't rush!

rice

tsp sesame seeds

beef

apple

garlic (, minced)

soy sauce (, light or all purpose (Note 4))

tbsp honey ((or brown sugar))

tsp sesame oil (, toasted (Note 9))

zucchini

spinach (,

shiitake mushrooms (, large (Note 5))

tsp garlic (, minced (3 cloves))

tsp vegetable oil (, separated)

tsp salt

tsp fish sauce ((sub soy))

tsp white sugar

Sesame oil (, toasted (Note 9))

tbsp gochujang paste ((Note 6))

mirin ((Note 7))

tbsp rice vinegar ((Note 8))

soy sauce ((Note 4))

garlic (, finely grated)

2.5 tsp sesame oil (, toasted (Note 9))

Mix ingredients until sugar is dissolved.

Bibimbap Sauce:

Mix the marinade in a bowl, then add beef.&nbsp;Marinate for 30 minutes to overnight.

Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there's some caramelised bits, then remove from skillet.

Keep warm until required or reheat to warm.

Marinated Beef:

Shiitake:&nbsp;Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated.&nbsp;Drain, squeeze out excess water, then slice.

Carrot and Zucchini salting (optional, Note 10): Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.

Prepare Vegetables:

Get 2 skillets going if you can!

Shiitake:&nbsp;Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes.&nbsp;Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.

Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.

Zucchini: Cook as with carrot for 4 minutes.

Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt.&nbsp;Add 1/2 tsp garlic, and salt to taste, stir, then remove.&nbsp;When cool, squeeze to drain out excess liquid.

Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool.&nbsp;Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.&nbsp;

Vegetables can cool, they are meant to be at room temp or slightly warm.

Cook Vegetables:

Fry eggs in a skillet to your taste (I like mine with runny yolks).

Place warm rice in bowls.

Top with vegetables and beef, as pictured in post, then lastly, the egg.

Sprinkle with sesame seeds, drizzled with sesame oil.&nbsp;Serve with Bibimbap Sauce!

Assemble:

En amazing dish that should be made from what you have in the fridge. Most of us do not have stuff for Korean dishes in the fridge, so I made a specified recipe. Feel free to improvise.

Bibimbap - Korean Fried Rice

500 gram steak ((I used ribeye))

soy sauce

tbsp toasted sesame oil

¼ tsp garlic, crushed

shiitake mushrooms ((or button if you can't get shitake))

250 gram rice ((I used basmati))

spring onion ((aka scallion))

tbsp sesame seeds

cucumber

zucchini ((aka courgette))

tbsp sugar

tbp rice wine vinegar

kimchi

sesame seeds

Bibimbap - Korean fried rice

If you already have some leftover rice, jump to the next section

Put 250 gram of rice and 375 gram of water into a pot with a good pinch of salt.

Turn the up to full power until the water boils, then put a lid on and turn down to low and let it simmer for 12 minutes.

Take the pot off the heat and let it rest for 12 minutes with the lid on. Then fluff the rice using a fork to separate the rice grains.

RIce

Cut the cucumber into slices. Place in a strainer over a bowl and sprinkle with salt. Leave to rest for 15 minutes

Cut the zucchini into slices. Place in a strainer over a bowl and sprinkle with salt. Leave to rest for 15 minutes

Finely chop the spring onion and put in a small bowl

Peel four cloves of garlic and crush the into a small bowl

Cut the carrots into match sticks.

Toast the sesame seeds on a dry roasting pan on medium heat. Toast until they are light brown and smell nutty. Put them in small bowl to cool off

Wring excess water out of the cucumbers add to a bowl

Mix the cucumbers with one teaspoon chopped spring onion, half a teaspoon of crushed garlic, one teaspoon of sesame oil and tone teaspoon of toasted sesame seeds

Wring excess water out of the zucchini add to a bowl

Mix the zucchini with one teaspoon chopped spring onion, half a teaspoon of crushed garlic, one teaspoon of sesame oil and one teaspoon of toasted sesame seeds

Prepare the vegetables and aromatics

Make a marinade from soy sauce, sesame seed oil, sugar and crushed garlic

Cut the meat into fine strips and add to a ziplock bag

Pour the marinade over, seal the bag and distribute the marinade well by massaging the bag

Put the bag in the refrigerator for at least 30 minutes, but longer is better

Mariande the meat

In a small bowl, combine gochujang, sesame oil, water, sugar, rice vinegar, crushed garlic and one tablespoon of sesame seeds. Mix to combine

Leave the sauce on the kitchen counter until you are ready to serve

Make the bibimbap sauce

Wash the spinach leaves thoroughly

Put water in a pot, add one teaspoon of salt and heat to a rolling boil

Blanch the spinach for thirty seconds. Get the leaves out using a spider and turn off the heat. You'll need the water for the bean sprouts in the next section, so don't dump it

Wring the spinach leaves to get rid of excess water and put in a bowl

Add one teaspoon chopped spring onion, half a teaspoon of crushed garlic and one teaspoon of toasted sesame seed and mix in using your hand

Prepare the spinach

Heat the water again. When the water reaches a rolling boil, add the bean sprots and leave to boil for one to two minutes, depending on how much bite you'd like them to have

Drain the water and rinse them under running water

Shake to remove excess water and put a bowl

Add one teaspoon of chopped spring onion, half a teaspoon of crushed garlic, a quater teaspoon of fine sea salt, one teaspoon of toasted sesame seeds and mix with your hand

Prepare the bean sprouts

Fry the carrots in a hot pan in a bit of oil for two to three minutes. Add to a bowl and season with salt

If you use shitake mushrooms, cut of the stems since they don't taste good. Cut into fine slices

Sauté the mushrooms on the same pan, adding oil if needed. About two to three minutes

Add to a bowl and season with salt

Sauté the zucchini in the same pan for one to two minutes and add to a bowl

Prepare carrots and mushrooms

Fry the meat in a scorching hot frying pan. Get a good crust on it and make sure it is a little less done than the way you like it. It is going to go in the oven later.

Fry the meat

When you assemble the dish you can use a korean dolsot bowl or a really good frying pan that can go in the oven

Heat your oven to the maximum setting. Mine can go to 300°C (about 572°F), but just go as warm as possible.. If you have a pizza stone or baking steel, add that to the oven, as it retains heat. If you use a dolsot bowl, warm it with the oven or it might crack

If you use a frying pan you can heat it with the oven or on the stove

Take the bowl or frying pan out of the oven and put it on something that can withstand the heat. Turn the heat down to 260°C/500°F.

Add some sesame oil to the bottom of the bowl. Then the rice. Stamp it using a large wooden spoon. The rice should sizzle when you put them in. We want those brown and toasted bits of rice in the dish

Arrange the vegetables and meat on top of the rice

Crack the eggs on top of the dish

Put in the bowl back in the oven and prepare until the eggs are just how you like them. I like a runny yolk. It took about five minutes until mine was done. It's very oven dependant, so just watch it every minute or so.

Take out of the oven, pour in some soy sauce in and mix it with two forks

Eat the dish while it is piping hot with extra toasted sesame seeds, kimchi and a good dollop of bibimbap sauce

I hope it tastes great!

Assemble the dish

This vegan bibimbap is next level with crispy gochujang cauliflower, shitake mushrooms, lots of veggies, and a gooey vegan egg on top!&nbsp;

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