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Korean Bibimbap



  • Serves 4
  • Cooks in 60 mins (30m prep + 30m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, combine the soy sauce, sesame oil, minced garlic, and gochujang to make the sauce.
  2. 2.Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the ground beef or chicken and cook until browned. Remove from heat and set aside.
  3. 3.In the same pan, heat another tablespoon of vegetable oil. Add the carrots and zucchini and sauté until tender. Remove from heat and set aside.
  4. 4.In a separate pot, blanch the spinach and bean sprouts in boiling water for about 1 minute. Drain and rinse with cold water to stop the cooking process.
  5. 5.Divide the cooked rice into four bowls. Arrange the cooked ground beef or chicken, sautéed carrots and zucchini, blanched spinach and bean sprouts on top of the rice.
  6. 6.Place a fried egg on top of each bowl.
  7. 7.Drizzle the sauce over the ingredients in each bowl.
  8. 8.Sprinkle with toasted sesame seeds.
  9. 9.Mix everything together before eating to enjoy the flavors of Bibimbap!

lightbulb_outline Tips

  • chevron_rightFeel free to customize your Bibimbap with your favorite vegetables and protein.
  • chevron_rightYou can make this recipe vegetarian by substituting tofu for the ground meat.
  • chevron_rightFor extra heat, add more gochujang to the sauce.
  • chevron_rightMake sure to use a hot bowl or stone pot to keep the rice warm throughout the meal.