Bibimbap

Introduction

Bibimbap is a Korean rice bowl where seasoned vegetable sides, beef, and egg come together in one dish—you mix everything at the table with gochujang and sesame oil. The recipe requires advance prep of individual components, but each one is straightforward, and assembly takes just minutes once everything is ready.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 65 minutes
• Servings: 3

Ingredients

Carrot namul

• 2 small carrots
• 2 tbsp sesame oil
• 2 tbsp ground sesame seeds
• ¼ tsp grated garlic
• 1-2 pinches salt

Spinach namul

• 10 oz fresh spinach
• 1 tbsp sesame oil
• 2 tsp ground sesame seeds
• ¼ tsp grated garlic

Bean sprout namul

• 8 oz bean sprouts, with beans attached
• 2 tsp sesame oil
• 1 tsp ground sesame seeds
• ¼ tsp grated garlic
• 1 pinch salt

Beef soboro

• 1 tbsp olive or other oil
• 1 lb steak
• ¼ cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp ground sesame seeds
• ¼ tsp grated garlic

Assembly

• ¾-1 ½ cup white rice, steamed
• 3 eggs, cooked over easy
• ¾ cup kimchi
• 1 cucumber, cut into strips
• Gochujang
• 1 tbsp vegetable oil

Instructions

Carrot namul

1. Cut the carrots into matchsticks.
2. Boil matchsticks in a covered pot of salted water for a few minutes. Drain.
3. Rinse carrots with cold water until cool. Drain again, then put in a bowl.
4. Add the sesame oil, ground sesame seeds, grated garlic, and salt. Toss together with your fingers.

Spinach namul

1. Put the spinach in a large covered pot with 1 inch of water.
2. Bring to a boil and cook as usual. Stir occasionally to keep the spinach from sticking to the pot. The spinach is done when it’s dark green and reduced to a small fraction of its original volume.
3. Drain the cooked spinach. Cool by adding cold water to the pot and drain again. Squeeze the spinach in your hands to remove the water.
4. Slice the cooked spinach into 1-inch pieces.
5. Put the cooked spinach in a bowl with the sesame oil, ground sesame seeds, and grated garlic. Mix with your fingers.

Bean sprout namul

1. Blanch the bean sprouts in a pot of salted water until they become clear.
2. Drain the cooked sprouts, and transfer to a bowl.
3. Toss with sesame oil, ground sesame seeds, grated garlic, and salt.

Beef soboro

1. Slice the steak thinly, but not paper-thin.
2. Heat the oil in a large frying pan on high heat. When the oil is hot, but not smoking, add the beef. Stir-fry.
3. While the beef is cooking, add the sesame oil, ground sesame seeds, and grated garlic. Cook until the meat is well browned.
4. Add the soy sauce. Continue cooking until the liquid has boiled off.

Simple variation

1. Place rice in each bowl.
2. Arrange the prepared namuls, beef soboro, cucumbers, and egg on top of the rice. They should be arranged separately and attractively. The egg sits in the middle. Gochujang, kimchi, and any other root or leafy vegetable is served on the side in small individual bowls for the table to help themselves.

Dolsot bibimbap Variation

1. Rub the inside of the dolsots with sesame oil.
2. Spread the cooked rice evenly over the bottom of the dolsots and part way up the sides. Place the namurus and the beef soboro on top of the rice, each in its own area.
3. Cover the dolsots and cook over medium-high heat. Watch carefully near the end to avoid burning the rice on the bottom. To test, use a spoon to scrape the rice from the side. Remember that the bottom cooks more than the sides and that the rice keeps cooking after you remove it from the heat. Do not preheat the dolsots.
4. Add an uncooked egg to the middle of each dolsot.
5. Serve dolsots on small pieces of wood to keep the heat from damaging the table.

Serving

1. To eat, start by scraping the rice from the bottom and stirring the ingredients together with a metal spoon. The egg will cook as it breaks up. The rice on the bottom will be crunchy and sometimes hard to remove unless you continue stirring as you eat.

Variations

• Swap the beef for mushrooms: Use 1 lb sliced mushrooms (cremini or shiitake work well) instead of steak. Sauté them in oil until they release their liquid and brown slightly, then season with the same sesame oil, sesame seeds, garlic, and soy sauce. The result is earthier and vegetarian.
• Add more vegetables: Include blanched broccoli, shredded zucchini, or steamed beets as additional namuls. Each brings different color and texture without changing the core technique.
• Make it spicier: Increase the amount of gochujang you mix in, or add a pinch of gochugaru (Korean red chili flakes) to one or two of the namuls while seasoning them.
• Use dolsot for crunchy rice: The dolsot variation creates a crispy, slightly charred rice layer on the bottom. This requires a stone or cast-iron bowl but transforms the texture significantly.
• Prep namuls ahead: All four namuls keep refrigerated for up to 2 days, so you can make them the night before and simply assemble and cook the beef on serving day.

Tips for Success

• Squeeze the spinach thoroughly: The spinach must be as dry as possible before mixing with sesame oil, or the namul will be watery. Use both hands and don’t be shy—squeeze out as much water as you can.
• Brown the beef fully before adding soy sauce: Let the meat sit undisturbed for 30 seconds at a time in the hot pan so it develops color and texture. Add the soy sauce only after the beef is well browned; this prevents it from steaming instead of frying.
• Arrange components separately in the bowl: Keep each namul, the egg, beef, and cucumber in its own section. This lets each flavor shine and makes mixing at the table more enjoyable.
• Add gochujang gradually: Start with a small amount mixed into the rice, taste, and add more. It is spicy and salty, so you can always add more but cannot remove it.

Storage and Reheating

Store cooked namuls in separate airtight containers in the refrigerator for up to 2 days. The beef soboro keeps for 3 days and can be reheated gently in a low oven or on the stovetop with a splash of water. Rice should be stored separately and reheated by steaming or microwaving.

FAQ

Can I make bibimbap ahead of time?

Yes—prepare all four namuls and the beef soboro up to 2 days in advance and store them separately in the refrigerator. Assemble and serve the day you want to eat it.

What is gochujang and where do I find it?

Gochujang is a thick, spicy Korean red chili paste. Look for it in the Asian grocery aisle or online; it stores indefinitely in the refrigerator. If unavailable, a mixture of hot sauce and miso paste can approximate the flavor and heat.

Can I use a different cut of beef?

Yes—any tender cut that slices thin will work. Sirloin, ribeye, or flank steak all work well. Ground beef is also an option; cook it until no pink remains, then season the same way.

A cast-iron skillet or oven-safe frying pan produces the same crunchy rice layer. Heat it on the stovetop over medium-high heat and cook for 3–5 minutes, watching carefully to avoid burning.