How to Make Korean Bibimbap
Estimated Cooking Difficulty: ★★★
Essential Ingredients and Tools
- Rice
- Eggs
- Beef rolls for hot pot
- Bean sprouts
- Mushrooms
- Carrots
- Zucchini
- Korean chili paste (Gochujang)
- Sprite
- Sesame seeds
- Sesame oil
Measurements
Per serving:
- Rice: 1 bowl (400g)
- Eggs: 1
- Beef rolls for hot pot: 6 rolls (60g)
- Bean sprouts: 1 bunch (80g)
- Mushrooms: 50g
- Carrots: 1/4 piece
- Zucchini: 50g
- Korean chili paste (Gochujang): 25ml
- Sprite: 2 capfuls (20ml)
- Sesame seeds: 10g
- Sesame oil: 20ml
- Light soy sauce: 15ml
Instructions
- Wash the vegetables, julienne them, and stir-fry in a pan until softened, then remove from heat.
- Boil water. When boiling, blanch the beef rolls until just cooked through, about 3 minutes, then remove.
- Fry a sunny-side-up egg.
- Place the rice in a small bowl, then invert it onto a larger serving bowl.
- Arrange the prepared vegetables and beef rolls in a circle on top of the rice, and place the fried egg in the center.
- Prepare the sauce:
- 10ml Korean chili paste (Gochujang, sweet and spicy flavor) + 5ml light soy sauce + 2 capfuls of Sprite (for a diet-friendly version, use sugar-free Sprite) + 10g sesame seeds + 5ml sesame oil.
- Stir the sauce well. Adjust taste with additional light soy sauce and salt if needed.
- Pour the prepared sauce over the arranged bibimbap.
Additional Notes
- This is a very simple dish, though the process can be somewhat tedious. However, mixing the vegetables, meat, rice, and sauce together before eating is very satisfying.
- If presentation is important, you can use a traditional earthenware pot (dolsot) instead of a regular bowl.
If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.