Bibimbap & Dolsot Bibimbap
A representative Korean one-bowl dish made by topping warm rice with colorful seasoned vegetables (namul), stir-fried meat, and an egg, then mixing it with gochujang and sesame oil.
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⚠️ AI-generated recipe. Actual results may vary.
- Rice(쌀)4 cup
- Beef(소고기)200 g
- Bean sprouts(콩나물)200 g
- Zucchini(애호박)1 cup
- Carrot(당근)1 cup
- Gochujang (Korean chili paste)(고추장)⇄ Substitute ▼4 tablespoon
- Sesame oil(참기름)4 tablespoon
- Egg(계란)4 piece
- Soy sauce(간장)4 tablespoon
- Garlic(마늘)4 clove
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Steps
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- 1Rinse the rice well and cook it until fluffy.
- 2Slice the beef into thin strips, season with soy sauce, garlic, and sesame oil, then sauté in a pan.
- 3Blanch the bean sprouts and toss with salt and sesame oil. Shred the zucchini and carrots, then lightly sauté them in a pan.
- 4Fry the egg in a pan until it's sunny-side up (or over-easy).
- 5Put the rice in a bowl, top with the prepared vegetables, beef, and fried egg, and finish with a drizzle of gochujang and sesame oil.
- 6For stone pot bibimbap, heat the stone pot, coat with sesame oil, add the rice, top with the vegetables, and cook over low heat until the bottom of the rice becomes crispy.
💡 Cooking Tips
When stir-frying vegetables, cook them quickly over high heat to prevent moisture from forming and to maintain a crunchy texture.
⇄ Substitutes
If you don't have Korean namul, it's also great to use vegetables that are easy to find at local marts such as spinach, carrots, mushrooms, zucchini, and broccoli by slicing and stir-frying them. You can also use a soy sauce base instead of gochujang.
Storage
Rice and gochujang should be mixed just before eating. Keep the remaining stir-fried vegetables and meat in separate airtight containers in the refrigerator (0~4°C) and consume within 2–3 days.
Related
Dolsot Bibimbap (Dolsot Bibimbap), Yangpun Bibimbap, Ssambap.
FAQ
Q. Do I have to mix it with a spoon?
A. Koreans prefer using chopsticks to mix it gently so that the vegetables don't wilt and the rice grains don't get crushed.
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