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Bibimbap (비빔밥)

Bibimbap, meaning "mixed rice," is a vibrant and healthy Korean dish featuring a colourful array of seasoned vegetables, savoury meat, and a spicy-sweet gochujang sauce mixed with warm rice. It's a culinary masterpiece in a bowl!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: korean
Calories: 776
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bowls Cooked Rice approx. 400g, preferably warm.
  • 150 g pork minced or beef minced
Pork Marinade:
  • 1.5 tablespoons soy sauce
  • 1 tablespoon sugar
  • 0.5 tablespoon minced garlic
  • 0.5 tablespoon sesame oil
  • A pinch of black pepper
Vegetables(Namul)
  • 200 g bag bean sprouts 1 pack
  • 1 courgette or regular zucchini
  • 5-6 brown mushroom or 1 king oyster mushroom, 5-6 shiitake mushroom
  • 1/2 carrot 1 small carrot
  • 1/2 onion 1 small onion
Common Vegetable Seasoning (for each vegetable:)
  • 0.5 tbsp minced garlic
  • A pinch of salt
  • 0.5 tbsp sesame oil
  • A pinch of toasted sesame seeds
Bibimbap Sauce(Gochujang Sauce:)
  • 3 tbsp Gochujang Korean chili paste
  • 1.5 tbsp sesame oil
  • 1 tbsp sugar
  • 0.5 tbsp minced garlic
  • 1-2 tbsp water optional: kelp broth for more flavour (to adjust consistency)
Garnish(optional)
  • 1 tbsp toasted sesame seeds
  • Shredded roasted seaweed gim-garu or crumbled seasoned seaweed sheets
  • A sprinkle of whole toasted sesame seeds
  • 2 Eggs for fried eggs
  • vegetables oil for cooking meat and vegetables

Equipment

  • 1 rice cooker optional

Method
 

  1. Prepare the Rice: Cook your rice and keep it warm. (Pre-cooked rice works perfectly too!)
  3. Marinate and cook the minced pork:
  4. Combine the pork with all the pork Marinade ingredients (soy sauce, sugar, minced garlic, sesame oil, and black pepper) in a bowl. Mix well and let it marinate for about 10 minutes.
  5. Prepare the Vegetables:
  6. Bean Sprouts: Bring a pot of salted water to a boil. Blanch bean sprouts separately for about 30 seconds to 1 minute until tender-crisp. Immediately rinse them in cold water and squeeze out any excess water.
  7. In separate bowls, season each with 0.5 tbsp minced garlic, a pinch of salt, 0.5 tbsp sesame oil, and a pinch of toasted sesame seeds. Gently mix by hand.
  8. Zucchini: Slice the zucchini thinly into half-moons or julienne strips.
  9. Mushrooms: Remove the stems and thinly slice the mushrooms.
  10. Carrot & Onion: Julienne the carrot and onion.
  11. Heat a pan with a little cooking oil. Sauté the zucchini with a tiny bit of minced garlic until tender. Season with salt or soy sauce.
  12. Heat a pan with a little cooking oil. Sauté the mushrooms with a tiny bit of minced garlic. Season with 0.5 tbsp soy sauce.
  13. Also, lightly sauté carrots and onions separately in a pan with a little oil and salt, or serve them raw for a crunchier texture.
  14. Heat a frying pan with a little cooking oil. Sauté the marinated pork until fully cooked and browned. Transfer to a separate plate.
  15. Fry the Eggs: Heat a frying pan with a little cooking oil. Fry the eggs sunny-side up or over easy, so the yolk is still runny. (A runny yolk adds richness when mixed into the bibimbap!)
  16. Make the Bibimbap Sauce: In a small bowl, combine Gochujang, sesame oil, sugar, minced garlic, vinegar (if using), water/dashima broth, and toasted sesame seeds. Mix thoroughly until smooth. Adjust the consistency with more water/broth if it's too thick.
  17. Assemble Your Bibimbap:
  18. In a large serving bowl, place a generous portion of warm cooked rice.
  19. Arrange the prepared ingredients beautifully on top of the rice, separating them by colour: the cooked pork, bean sprouts, zucchini, mushrooms, carrots, and onions.
  20. Carefully place the fried egg in the center.
  21. Sprinkle with shredded roasted seaweed and whole toasted sesame seeds.
  22. Generously spoon the prepared Bibimbap Sauce over everything.
  23. Enjoy! With a spoon, mix all the ingredients and the rice together thoroughly. Enjoy your delicious and healthy homemade Bibimbap!

Notes

Tips for International Cooks:
Spice Level: You can adjust the amount of Gochujang according to your preference. Suggest starting with a smaller amount and adding more as they mix if they like it spicier.
Protein Alternatives: Mention that pork can be substituted with beef, chicken, or even tofu for a vegetarian option.
Visual Appeal: Emphasize that Bibimbap is also a feast for the eyes! Encouraging them to arrange the colourful vegetables neatly makes the dish even more appealing.
additional vegetable options 
  • Spinach (시금치)
    • Blanch and season with garlic, sesame oil, and salt.
  • Fernbrake (고사리, Gosari)
    • A classic mountain vegetable used in traditional bibimbap.
  • Bellflower root (도라지, Doraji)
    • Slightly bitter; often stir-fried.
  • Radish (무)
    • Julienned and stir-fried or pickled (like mu-saengchae).
  • Cucumber (오이)
    • Julienne and lightly salted or quickly stir-fried.