Bibimbap — Korean Rice Bowl
A vibrant bowl of warm rice, colorful vegetables, a soft egg and spicy gochujang paste — the biggest hit of Korean street food.
Bibimbap literally means "mixed rice" — and that is exactly how you eat it: everything is stirred together in a hot stone bowl. Each component is cooked separately, making the dish complex in flavor and beautiful to look at. Spicy gochujang paste is essential — it is what ties everything together.
🧺 Ingredients
🍽 2 servings👩🍳 Method
- 1
Rice and meat
Cook the rice as instructed. Cut the meat into strips and marinate for 10 minutes in soy sauce, garlic and a few drops of sesame oil.
- 2
Vegetables
Blanch the spinach for 30 seconds in boiling water, squeeze out, and dress with sesame oil and a pinch of salt. Grate the carrot and stir-fry for 2 minutes.
- 3
Mushrooms and cucumber
Fry the sliced mushrooms in oil until golden. Slice the cucumber into thin half-moons and salt lightly.
- 4
Meat
Fry the meat over high heat for 3–4 minutes until lightly browned.
- 5
Egg
Fry the eggs sunny-side up or poach them — the yolk should be runny.
- 6
Assembly
Divide the rice into bowls, arrange all toppings in neat sections around the edge, place the egg in the center and add a spoonful of gochujang. Sprinkle with sesame seeds. Mix everything together before eating.
💡 Tips
- 💡
Heat a stone dolsot bowl on the stove if you have one — the bottom layer of rice will get crispy, just like in a restaurant.
- 💡
Gochujang is very spicy — start with 1 tablespoon and add more to taste.
✉️ Fresh recipes — once a week
Fresh recipes every week — no spam.
