Korean Bibimbap (Mixed Rice Bowl)
- mearashadowfax
- Aug 17, 2025
The History and Significance of Bibimbap
Bibimbap is one of Korea's most iconic traditional dishes. The name literally means "mixed rice" – combining "bibim" (mixing) and "bap" (rice). Historical records from the Joseon Dynasty refer to it as "goldongban," demonstrating its centuries-old heritage.
Regional Variations
Each region of Korea has developed its own distinctive version. Jeonju bibimbap features raw beef (yukhoe), yellow mung bean jelly, and bean sprouts. Jinju bibimbap incorporates clotted blood and seafood for unique flavors, while Haeju bibimbap uses both pork and chicken.
Nutritional Balance
One of bibimbap's greatest strengths is its nutritional completeness – providing carbohydrates, protein, vitamins, and minerals in a single bowl. The variety of colorful vegetables represents different nutrients and is believed to embody the harmony of the five elements.
Bibimbap Today
Today, bibimbap has become a beloved Korean dish worldwide. It's popular as airline food and is celebrated as a healthy option that vegetarians can easily enjoy. Its visual appeal and customizable nature have made it a global favorite.
Instructions:
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Cook the Rice
- Rinse 2 cups of short-grain white rice thoroughly until the water runs clear, then soak for 30 minutes. Drain well.
- Add the soaked rice and 2 cups of water to a rice cooker and cook according to the manufacturer's instructions.
- Once cooked, let the rice steam with the lid on and keep warm until ready to serve.
- Cook the Rice
- Rinse 2 cups of short-grain white rice thoroughly until the water runs clear, then soak for 30 minutes. Drain well.
- Add the soaked rice and 2 cups of water to a rice cooker and cook according to the manufacturer's instructions.
- Once cooked, let the rice steam with the lid on and keep warm until ready to serve.
- Prepare the Vegetables (Namul)
- Blanch spinach in boiling water for 1 minute, rinse in cold water, squeeze out excess water, and season with sesame oil, minced garlic, and salt.
- Blanch bean sprouts in boiling water for 2-3 minutes, drain, and season with sesame oil, salt, and toasted sesame seeds.
- Julienne the carrot and stir-fry in a pan with a little oil and salt until slightly tender.
- Julienne the zucchini and stir-fry in a pan with oil, salt, and minced garlic until just cooked.
- Slice shiitake mushrooms and stir-fry with sesame oil, soy sauce, and a pinch of sugar until tender.
- If using doraji (bellflower root), wash and rub with salt, rinse, julienne, and stir-fry with sesame oil and minced garlic.
- If using gosari (fernbrake), blanch until tender, then stir-fry with sesame oil, soy sauce, and minced garlic.
- Prepare Beef and Eggs
- Slice beef into thin strips and marinate with 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, 1 tablespoon sesame oil, and toasted sesame seeds.
- Heat oil in a pan over medium heat and cook the marinated beef until fully cooked and slightly caramelized.
- Separate egg whites and yolks, make thin omelets from each, then julienne. Alternatively, prepare sunny-side-up fried eggs.
- Make Gochujang Sauce
- In a small bowl, combine 3 tablespoons gochujang (Korean red chili paste), 1 tablespoon sesame oil, 1 tablespoon sugar, 1 tablespoon vinegar, and 1 teaspoon minced garlic.
- Mix well and adjust consistency by adding sesame seeds and a little water if needed.
- Assemble and Serve Bibimbap
- Place warm rice in a large bowl or hot stone pot (dolsot).
- Arrange the prepared vegetables in sections around the rice in a circular pattern for a beautiful presentation.
- Place the cooked beef in the center, and top with egg ribbons or a fried egg.
- Serve with gochujang sauce on the side.
- Just before eating, mix all ingredients thoroughly together with the sauce.
Recipe Notes:
- Using a dolsot (stone pot) creates a crispy rice crust (nurungji) at the bottom for extra flavor and texture.
- For a vegetarian version, replace beef with tofu or add more mushroom varieties.
- Feel free to customize the vegetable selection based on seasonal availability and personal preference.
- Adjust the spiciness of the gochujang sauce by varying the amount of gochujang used.
- Vegetables can be prepared in advance and stored in the refrigerator for quick assembly during mealtime.
- Traditionally, bibimbap is eaten during Jeongwol Daeboreum (First Full Moon) with five-grain rice.
- Add kimchi or roasted seaweed (gim) for additional flavor and authenticity.
- Leftover bibimbap can be rolled in seaweed to make delicious gimbap (Korean rice rolls).
- Each vegetable should be seasoned separately to maintain its unique flavor profile.
- The key to great bibimbap is the variety of colors, textures, and the perfect balance of flavors.
Ingredients:
Serving size
For the Rice:
- 2 cups short-grain white rice
- 2 cups water
For the Vegetables (Namul):
- 200 grams fresh spinach
- 150 grams soybean sprouts
- 1 medium carrot, julienned
- 1 medium zucchini, julienned
- 100 grams shiitake mushrooms, sliced
- 80 grams doraji/bellflower root, julienned (optional)
- 80 grams gosari/fernbrake, blanched (optional)
For Beef and Eggs:
- 200 grams beef (sirloin or tenderloin), thinly sliced
- 2-3 large eggs
For Seasoning:
- 4 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons minced garlic
- salt, to taste
- 2 tablespoons toasted sesame seeds
- 2 tablespoons cooking oil
For Gochujang Sauce:
- 3 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame seeds
- water (for consistency adjustment)