Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people. Even if people don’t know anything about Korea, it’s not too difficult to find people who had bibimbap sometime in their lives. Bibimbap simply translates to “mixed rice with meat and assorted vegetables”, and there are many different variations on the dish. Although very traditional versions of bibimbap are served with raw beef and raw egg yolk along with other vegetables, I prefer cooking everything just to be safe. The recipe below makes 3 to 4 servings, depending on how big you make your portions.
For Meat and Marinade:
- 3 1/2 oz. beef (I used thinly sliced flank steak, but you can also use ground beef)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar – I used brown sugar
- 1/4 teaspoon minced garlic
- 1 cup Sigeumchi Namul
- 1 cup Sukju Namul Muchim
- 3-4 dried shiitake mushrooms, rehydrated and sliced
- 1 small zucchini, cut into matchsticks
- 3 small carrots, peeled and cut into matchsticks
- 1 1/2 teaspoons ground salt (1/2 teaspoon at a time will be used when cooking shiitakes, zucchini, and carrots)
- 3 to 4 servings steamed rice
- 3 or 4 eggs (depending on the number of servings)
- Peanut or vegetable oil for cooking
- Korean seasoned seaweed, shredded (long thin cut- optional)
*You can omit or substitute other vegetables if you like. You also don’t have to use all the vegetables at once- I like a lot of vegetables in my bibimbap, but you may not. Adjust the portions to your own preference.
For Bibimbap sauce:
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 tablespoon sugar (preferably brown sugar or raw sugar)
- 1 tablespoon water
- 1 tablespoon roasted sesame seeds
- 1 teaspoon vinegar (such as apple cider vinegar)
- 1 teaspoon minced garlic
*This might only be enough for 3 servings if you like it spicy- I recommend doubling this part recipe (you’ll be glad you did).
Mix all sauce ingredients in a bowl. Set aside.
Mix beef with marinade (marinate the meat for at least 30 minutes while you prep the other ingredients). Add oil to a wok and cook on medium high to high heat. It should take about 3 to 5 minutes to cook all the way through.
Add a little oil and 1/2 teaspoon of salt to wok and cook mushrooms on medium high to high heat until lightly browned and warmed through (about 2 to 3 minutes). Repeat process with zucchini and carrots.
Fry eggs. While sunny side up is the most common, you can make them to your own preference.
Scoop rice into a bowl and top with meat, vegetables, seasoned seaweed, and egg. Pour a spoonful of bibimbap sauce on top and serve.
last updated August 17, 2023