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Bibimbap Recipe

Bibimbap

It is quite time-consuming preparing all the vegetables then cooking them all individually, but worth it in the end.

Bibimbap is a delicious mixture of beef, rice and vegetables which have been blanched and dressed with sesame oil, garlic and soy sauce for extra flavour.

Bibimbap

Main photo by nikluv from Pixabay

What is Bibimbap?

Bibimbap, sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means mixing rice, while the "bap" noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul or kimchi and gochujang, soy sauce, or doenjang. Wikipedia

Bibimbap is usually cooked in stone bowls called dolsot (which means stone bowl) this makes the rice at the sides of the bowl golden and crispy.

How do you eat Bibimbap?

You mix the whole egg and hot pepper paste through and eat.

Sadly, I do not have the stone bowls, so instead, I did mine all in one big dish that can go on the stovetop and so the rice did end up nice and crispy as it's supposed to.

The amount in the recipe will serve 4 and if you do have individual stone pots then you will need to divide the mixture between the bowl and will need 4 eggs so each person gets one.

bibimbap,recipe,dolsot
main,dinner,beef
Korean
Yield: 4
Author: Jan Bennett
Bibimbap

Bibimbap

You will need a few small bowls so gather the separate ingredients.
Prep time: 40 MinCook time: 13 Mininactive time: 15 MinTotal time: 1 H & 7 M

Ingredients

  • 1 large carrot
  • 1/2 of a cucumber
  • 1 courgette (zucchini)
  • 1 good handful of spinach
  • 1 handful of bean sprouts
  • a few dried mushrooms - rehydrated and sliced
  • 300g beef fillet
  • 2 eggs - yolk only*
  • Gochujang (Korean hot paste)
  • 6 cloves garlic - chopped finely
  • pinch of sugar
  • 5 tbsp sesame oil
  • 2 tablespoons soy sauce
  • salt and white pepper
  • 2 cups cooked white rice - keep it hot
  • one big dish that must be able to go onto the oven top, or 4 dolsots (stone bowls)

Instructions

  1. Slice beef into thin strips and combine with 1 tbsp soy sauce, pepper, 1/2 tbs of the sesame oil, 1 clove garlic and a pinch of sugar.
  2. Stir fry until beef is nice and brown, remove and set aside.
  3. Soak the dried mushrooms in water until they become soft. Slice thinly and mix with 1/2 tbs sesame oil, 1 tbsp soy sauce, 1 clove garlic and some pepper. Set aside.
  4. Cut the cucumber in half lengthwise, remove the seeds and slice thinly. Sprinkle with a little salt and leave for 15 minutes or so. 
  5. Blot dry with kitchen paper and fry in a teeny bit of sesame oil and set aside.
  6. Cut the carrots into matchstick-sized slices. 
  7. Heat 1/2 tbs sesame oil in a pan and sauté the carrots with a clove of the chopped garlic and a pinch of salt and pepper, remove from pan and set aside.
  8. Slice the courgettes into ribbons using a vegetable peeler or into matchsticks if you wish. Repeat the above process and set the courgette aside.
  9. Bring water to the boil and blanch spinach for approx 15 seconds - drain under cold water. 
  10. Mix together a little salt, 1 clove of chopped garlic and 1/2 tbs of sesame oil. Stir in the spinach and set aside.
  11. Repeat the above with the beansprouts and set aside.
  12. Now cook the rice.
  13. Pour 1 tbsp of sesame oil in the base of the dish you will cook it in. Put the rice on the bottom cover the bottom of the dish with it.
  14. Arrange all ingredients on top of the rice side by side around the bowl.
  15. Put a good tablespoon (or more depending on taste) of the Gochujang (Korean hot paste) on top of the vegetables and in the middle of the bowl place an egg yolk. 
  16. Drizzle a tablespoon of sesame seed oil around the edge of the bowl.
  17. Place the dish on top of the stove and cover the dish; unless you are lucky enough the have stone bowls, and if so the cooking time will be much shorter and there will be no need to cover them) cook on a medium heat leave for approx 15 minutes.
  18. Make sure everything is heated through then turn the heat up until you can hear the rice popping and crackling.
  19. Remove from heat mix together so mixing in the egg and serve.
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8 comments

  1. Bibimbap is one of my all time favorites and this one looks really good. I like that you can use what ever you want in it and you can keep it seasonal with whatever vegetables are available at the time.

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  2. I bet toasted rice would be good on top too.

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  3. Wow Jan, that looks incredible.

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  4. OOO that looks delicious, Jan!

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  5. Looks delicious. BiBimBap is one of my favourites. The crispy rice is the best part!

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  6. I had a not-so-stellar bibimbap on Saturday and I must say yours looks much more appetizing. Great job!

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  7. Interesting Jan. What a lot of work it is. Looks delicious! (I am trusting it was worth it!)

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  8. Jan, I see you're on a Korean kick...we have lots of Korean restaurants and it's a fave...yum!

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I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan