Bibimbap (비빔밥) is a deliciously simple Korean dish consisting of a bowl of warm white rice usually topped a fried egg, sliced meat and vegetables with gochujang (or a bibimbap sauce – recipe suggestion below) to finish it off. The hot dish is then stirred thoroughly just before eating to mix all of the goodness together. You can make hundreds of variations to this dish depending on your preference and dietary requirements (such as no egg,). I first tried bibimbap at a local Korean restaurant and I was immediately hooked. I tried a few recipes before getting this one just right – the key to good bibimbap is timing.
Emma’s Homemade Bibimbap (serves 3-4)
For the vegetables
You can use any vegetables you like which is what makes bibimbap so versatile. We have on ours:
- beansprouts, stir-fried in a small amount of sesame oil until cooked
- thinly chopped carrot
- spinach or seaweed, cooked to your taste
- cucumber, thinly sliced
- a thinly sliced radish
- red pepper chopped into very small strips or cubes
- a portion of cooked white rice (sushi rice works best) per person
For the meat:
- 200g beef mince – I tend to use beef mince as it lends itself well to the mixing up of the ingredients, but I usually get it from my local Korean place with beef brisket on top which is AMAZING. If you have a slow cooker, definitely use slow-cooked beef or pork in place of mince
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp brown sugar
- 1/4 tsp minced garlic
For the sauce:
- 2 Tbsp gochujang paste
- 1 Tbsp sesame oil
- 1 Tbsp brown sugar
- 1 Tbsp water
- 1 Tbsp roasted sesame seeds
- 1 tsp apple vinegar
- 1 tsp minced garlic
- For the meat, combine the soy sauce, sesame oil, brown sugar and minced garlic and marinade the mince (if using).
- Cook the rice.
- Prepare the gochujang sauce by mixing the gochujang with the sesame oil, sesame seeds, sugar, vinegar and water and set aside.
- Heat a little oil in a wok or pan over high heat and fry the beef mince with the soy marinade. Once browned, set aside in a bowl and keep warm.
- In the same pan stir fry the vegetables (if cooking is required – this will be the case for the beansprouts and spinach). Cook them each in turn so you can present them separately in the bowls. When cooked, set aside and keep warm.
- Fry the eggs, one per person – you can have a runny yolk or cook the egg all the way. It’s all down to your personal taste! I always have mine runny but my boyfriend prefers his cooked.
- Serve the rice in bowls then arrange the beef, veg and a fried egg on top, with a drizzle of the gochujang sauce to finish.
Enjoy your delicious bibimbap!