Korean Bibimbap: A Colourful Rice Bowl with Gochujang Sauce

Where Bibimbap Comes From

Bibimbap simply means "mixed rice" in Korean. It is a bowl of warm rice topped with seasoned vegetables called namul, usually some meat, an egg and a spoonful of chilli paste, all stirred together just before eating. Versions of the dish have been eaten in Korea for centuries, and the city of Jeonju in the southwest is especially famous for its bibimbap.

There are a few explanations for how it started. One common idea is that it was a practical way to use up leftover banchan, the small side dishes served with every Korean meal. Whatever its beginnings, bibimbap is now one of Korea's most recognisable dishes and a great choice for home cooks. Each topping is simple, and once they are ready the bowls come together in minutes. Served in a sizzling stone bowl, called dolsot bibimbap, the rice develops a golden, crunchy crust.

Serves: 4  |  Prep: 40 minutes  |  Cook: 25 minutes

Ingredients

Beef

• 250 g (9 oz) beef sirloin or ribeye, very thinly sliced
• 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil
• 1 garlic clove, grated

Vegetables

• 200 g (7 oz) spinach
• 200 g (7 oz) mung bean sprouts or soybean sprouts
• 1 large carrot, julienned
• 1 courgette (zucchini), julienned
• 6 shiitake mushrooms, sliced
• Sesame oil, toasted sesame seeds, salt and garlic, for seasoning

Sauce and to serve

• 3 tbsp gochujang (Korean chilli paste)
• 1 tbsp sesame oil, 1 tbsp sugar or honey, 1 tbsp water
• 1 tsp rice vinegar
• 600–800 g (4 cups) cooked short-grain rice, warm
• 4 eggs
• Toasted laver (gim) strips, optional

Method

1. Mix the beef with the soy sauce, sugar, sesame oil and garlic. Set aside for 15 minutes.
2. Whisk the gochujang, sesame oil, sugar, water and vinegar to make the sauce.
3. Blanch the spinach for 30 seconds, rinse in cold water and squeeze out as much liquid as possible. Season with a pinch of salt, a little garlic, sesame oil and sesame seeds.
4. Blanch the bean sprouts for 2–3 minutes, drain and season the same way.
5. In a lightly oiled pan, sauté the carrot, courgette and mushrooms separately for 1–2 minutes each, seasoning each with a pinch of salt. Keeping them separate preserves their colours and flavours.
6. Stir-fry the beef in a hot pan for 2–3 minutes until cooked and slightly caramelised.
7. Fry the eggs sunny side up, keeping the yolks runny.
8. Divide the rice among four bowls. Arrange the vegetables and beef in separate sections on top, place an egg in the centre and add a spoonful of sauce. Mix everything together at the table before eating.

Tips for Success

• For dolsot bibimbap, brush a stone bowl or heavy cast-iron pan with sesame oil, add the rice and heat it over medium heat for 5–8 minutes without stirring until a crust forms. Then add the toppings.
• Prepare the vegetables a few hours ahead. Namul are served at room temperature, so they are perfect to make in advance.
• Squeeze the spinach thoroughly. Excess water makes the bowl soggy.
• Gochujang varies in heat. Taste the sauce and add more sugar or water if it is too fiery.
• Season each vegetable lightly and separately. The flavours come together when you mix the bowl, and the sauce adds most of the salt and heat.

Variations

Swap the beef for tofu, chicken or minced pork. A raw egg yolk is a classic alternative to a fried egg, especially in a hot stone bowl, where it cooks as you stir. For a fully plant-based bowl, skip the egg and use more mushrooms.

Other popular toppings include radish salad, bracken fern (gosari), cucumber, kimchi and sliced lettuce.

How to Serve

Bibimbap is a complete meal but is often served with a light soup, such as soybean sprout soup or doenjang soup, and a small dish of kimchi.

It is very flexible for gatherings: set out the components and let everyone build their own bowl.

Leftover components keep well in separate containers in the fridge for up to three days, making bibimbap an excellent option for meal prep. Reheat the rice and beef, let the vegetables come to room temperature, and fry a fresh egg just before eating. Leftovers can also be mixed and stir-fried in a hot pan for a quick, crispy fried-rice version.