Korean Mixed Rice Bowl (Colorful Vegetables & Gochujang)
Bibimbap is one of Korea's most iconic one-bowl meals, built by arranging individually seasoned vegetables - spinach, bean sprouts, zucchini, and carrots - alongside marinated beef and a fried egg over steamed rice, then mixing everything together with gochujang. Each component keeps its own texture and flavor until the moment you stir, creating a lively medley of crisp, soft, and spicy in every spoonful. It works well as a weeknight dinner using whatever leftover namul you have on hand, and when prepared in a hot stone pot, the rice forms a golden, crunchy crust at the bottom that adds another layer of enjoyment.
Adjust Servings
Instructions
- 1
Rinse 1.5 cups of rice, cook it, and let it steam-rest.
- 2
Marinate 150g ground beef with 1 tbsp soy sauce, 1 tsp minced garlic, and 1 tsp sesame oil for 10 minutes.
- 3
Cook spinach, carrot, zucchini, and bean sprouts separately with a pinch of salt; drain and season lightly.
- 4
Heat oil in a pan and stir-fry the marinated beef over high heat until cooked.
- 5
Mix 2 tbsp gochujang, 1 tsp sugar, 1 tsp sesame oil, and 1 tbsp water to make the sauce.
- 6
Place rice in bowls, arrange vegetables and beef on top, then add a fried egg.
- 7
Serve with sauce and mix thoroughly right before eating.
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Nutrition (per serving)
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