Korean bibimbap — mixed rice with vegetables, egg and gochujang sauce

Bibimbap (비빔밥) literally means “mixed rice” and is one of the most famous dishes of Korean cuisine in the world. A bowl of warm rice is topped with seasoned vegetables (namul), marinated beef, egg and spicy gochujang sauce — everything is mixed at the table before eating. The dolsot version is served in a very hot stone bowl, where the rice at the bottom gets a golden crispy crust (nurungji).

INGREDIENTS (for 4 servings):

• 400 g white rice
• 200 g beef, cut into thin strips
• 1 carrot
• 1 zucchini
• 150 g spinach
• 150 g soybean sprouts
• 4 shiitake or button mushrooms
• 4 eggs
• 4 tablespoons gochujang sauce (Korean chili paste)
• 3 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 3 garlic cloves
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• salt and pepper to taste
• cooking oil

PREPARATION STEPS:

1. Cook the rice according to the package instructions and keep it warm.
2. Marinate the beef: mix 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, crushed garlic, sugar, salt and pepper; let it rest for 15 minutes.
3. Prepare the vegetables: cut the carrot, zucchini and mushrooms into thin strips; blanch the spinach and soybean sprouts for 1–2 minutes in salted boiling water, drain and season with a little sesame oil and salt. Quickly stir-fry the carrot, zucchini and mushrooms separately in a little oil, with salt.
4. Fry sunny-side-up eggs, one for each serving.
5. Sear the marinated beef in a hot pan for 3–4 minutes.
6. Assemble the bowls: add the rice, arrange the vegetables in color groups on top, add the beef, place the egg in the center, add 1 tablespoon of gochujang on the side, drizzle with sesame oil and sesame seeds.
7. Serve immediately: mix all the ingredients in the bowl before eating.

Prep time: ~25 minutes. Cooking time: ~20 minutes. Servings: 4.

Photo: Sous Chef / Flickr, CC BY 2.0 license.