Bibimbap
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
This bibimbap arranges four separately cooked vegetables, seasoned beef, and two fried eggs over 400 g warm rice.
Read more
Spinach and bean sprouts are blanched in salted water for 1 to 2 minutes, cooled, and squeezed dry. The carrot and zucchini are cut into thin strips and sauteed separately so each vegetable reaches the bowl with its own texture. The 150 g ground beef is seasoned with soy sauce, garlic, sesame oil, and sugar for 10 minutes, then stir-fried over high heat for 2 minutes. A mixing sauce made with 2 tbsp gochujang, sugar, sesame oil, and water is served with the assembled bowl. Add only as much sauce as needed and mix immediately before eating. The method explains where to remove moisture, which ingredients need separate pans, and how to assemble the rice, vegetables, beef, and eggs without adding a stone bowl or other equipment that the recipe does not use.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Prepare 400 g warm cooked rice.
Keep it covered while the vegetables and beef are cooked, then divide it between the bowls when every topping is ready.
- 2Season
Combine 150 g beef with 1 tbsp soy sauce, 1 tsp minced garlic, 1 tsp sesame oil, and 1/2 tsp sugar.
Mix thoroughly and leave it to season for 10 minutes.
- 3Season
Blanch 100 g spinach and 100 g bean sprouts separately in salted boiling water for 1 to 2 minutes.
Cool them in cold water and squeeze them well. Cut 1 carrot and 1/2 zucchini into thin strips, season each lightly with salt, and saute them separately.
- 4Control
Heat a lightly oiled pan over high heat and add the seasoned beef.
Break it apart with a spatula and stir-fry for 2 minutes, then remove it from the heat when no pink sections remain.
- 5Season
Stir 2 tbsp gochujang, 1 tsp sugar, 1 tsp sesame oil, and 1 tbsp water together in a small bowl until the sauce is smooth.
- 6Heat
Divide the rice between two bowls.
Arrange the spinach, bean sprouts, carrot, zucchini, and cooked beef over the rice. Fry 2 eggs and place 1 egg on each bowl.
- 7Season
Start with 1 to 2 tbsp of the prepared sauce in each bowl.
Mix the rice and toppings thoroughly just before eating, then add more sauce in small amounts if needed.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Spinach and bean sprouts blanched for 1 to 2 minutes, cooled, and squeezed dry
- Finish cue
- Start with 1 to 2 tbsp of the prepared sauce in each bowl.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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