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Korean Bibimbap Recipe

Course Main Course
Cuisine Korean
Servings 4 to 6 servings

Ingredients

The traditional standards. Once you've made this a few times you'll come to learn what combinations YOU love best and will come up with your own standards.

  • 2 cups uncooked SHORT grain white rice NOT long grain, basmati or jasmine, I'd roughly estimate about 2 cups of uncooked rice, cooked in a rice maker or a pot.
  • Korean Beef BBQ aka Bulgogi or you can use already-prepared bulgogi from your local Korean Grocery store, but I highly discourage using the bottled bulgogi sauces you find in the regular grocery stores - bleah
  • 16 oz shiitake mushrooms button or baby bella mushrooms great too
  • 1 large zucchini julienned
  • 2 bell peppers, any color sliced long and thin
  • 1 generous handful bean sprouts
  • 1 large onion sliced thin from top to bottom
  • 2 medium carrots, julienned or 2 cups of pre-shredded carrots
  • 16 oz fresh baby spinach
  • 4-6 eggs one per serving
  • Gochujang GOH-choo-jang - Korean spicy red pepper paste (found in Korean/Asian markets)
  • Roasted sesame seeds
  • Sesame oil
  • Soy Sauce
  • Black pepper
  • Cooking oil I've been using avocado oil, but other oils work fine, too

Instructions

  1. Cook rice in a rice maker or a pot, according to directions.
  2. Rinse bean sprouts in water and boil in about a cup of water w/ a tsp of salt for about 20 minutes. Drain and toss with a dash of garlic powder and a couple sprinkles of sesame seeds
  3. Grill/sautee/broil marinated bulgogi until browned. Break it up into smaller pieces while cooking or afterwards. Place in a bowl/dish/platter.

  4. Saute sliced onions in cooking oil over med-high heat, with a just a dash of salt, garlic powder and sesame seeds. Place in a bowl/dish/platter.

  5. Thinly slice mushrooms and saute in a little cooking oil over med-high heat, seasoned with a dash each of garlic powder, salt and some sesame seeds. Place in a bowl/dish/platter.

  6. Saute carrots in cooking oil over med-high heat. Season with dash of salt and pepper. Place in a bowl/dish/platter.

  7. Saute zucchini in cooking oil over med-high heat, with just a dash of garlic powder, salt, black pepper and sesame seeds. Place in a bowl/dish/platter.

  8. Wash spinach, drain and saute in a little cooking oil. Season with a dash each of garlic powder, salt and sesame seeds. Place in a bowl/dish/platter.
  9. Fry eggs anywhere from sunny side up to over hard, depending on what you can stomach :)

Recipe Notes

*Gochujang: You can buy gochujang from an Asian grocery store and use it as is. One thing my dad always does, and now so do I, is to jazz it up a bit. It also helps take a little bit of the kick out of the spice. Plus, it adds great flavor and even a little more goodness. Take about 1/2 cup of gochujang, add about 1/4 tsp of soy sauce and sesame seed oil, 1 Tbsps of wheat germ and/or ground flax seed (yes, that's what I said) and mix well! Feel free to adjust any of these amounts to your liking.

*For quick bibimbap, I go meatless and use onions, mushrooms, zucchini, spinach and carrots. The gochujang and egg are musts unless you just don't like them.

* Make ahead tips:

Prep the bulgogi and let it marinate in the fridge overnight.

You can make the Oie Muchim as early as a week in advance.

Cut up veggies like carrots, onions, zucchini & mushrooms and store, uncooked, in separate containers in the fridge until ready for use.