Bibimbap, a beloved cornerstone of Korean cuisine, is a flavorful and nutritious rice dish that’s perfect for any home cook to master. This culinary gem consists of steamed rice adorned with a vibrant array of pre-cooked vegetables, typically featuring spinach, bean sprouts, carrots, mushrooms, eggs, and fresh lettuce. While it can include savory ground beef, it’s also versatile enough to be prepared as a meatless delight, catering to various preferences.
If you’re seeking an extra layer of sensory delight, consider preparing Bibimbap. In this delectable variation, the dish is served in a sizzling hot stone pot, meticulously preheated in the oven. The magic lies in the way the heat crisps up the rice at the bottom, yielding a delightful crunch, while also ensuring your bibimbap stays piping hot throughout your mealtime enjoyment.
Whichever path you choose, crafting Bibimbap at home is not only a culinary adventure but also an exploration of Korean culture and flavors. With its colorful ingredients and delightful textures, it’s a satisfying and healthful dish that’s sure to become a favorite in your repertoire, offering a taste of Korea’s rich culinary heritage right at your own kitchen table.
Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.
Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls
PrintBibimbap
Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce.
- Prep Time: 2:00
- Cook Time: 1:00
- Total Time: 3:00
- Yield: 8 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
Bulgogi
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup finely grated Asian pear with juices
- 2 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon raw or brown sugar
- 2 teaspoons grated peeled ginger
- 1 pound thinly sliced (1/8-inch) boneless beef rib-eye steak or short ribs
- Crisp Rice and Assembly
- 3 tablespoons toasted sesame oil, divided
- 8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)
Bibimbap Mix-Ins
- Sesame-Pepper Bean Sprouts, Sesame Carrots, Garlicky Spinach, Soy-Glazed Shiitake Mushrooms, Sauteéd Zucchini, Scallion Slaw, Wakame, Gochujang Date Sauce
- 8 fried eggs
- Kimchi
Instructions
- Bulgogi – Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
- Crisp Rice and Assembly – Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
- Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
- Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.