Bibimbap Recipe (Authentic Korean Mixed Rice Bowl)
Bibimbap brings warm rice, colorful vegetables, an egg and a little gochujang sauce together in one bowl.The vegetables are cooked and seasoned separately, then arranged over the rice.Mix everything thoroughly before eating so every spoonful has some rice, vegetables and sauce.
Serves: 2 generous bowlsTime: about 45 minutes: 25 minutes prep and 20 minutes cooking, with cooked rice ready; allow extra time for dried mushrooms
Jump to recipeWhat Is Bibimbap?
Bibimbap (비빔밥) means “mixed rice.”The toppings vary from home to home, and beef is optional.This version uses spinach, bean sprouts, carrot, zucchini and mushrooms, with a separate sauce so you can adjust the heat at the table.
Ingredients (Serves 2)
Use a 240 ml cup, a 15 ml tablespoon and a 5 ml teaspoon.The seasoning quantities below are separated by component so you do not have to guess where they go.
Rice and toppings
- 2 cups warm cooked short-grain rice, about 350–400 g
- 200 g raw spinach, washed and trimmed
- 150 g mung bean sprouts, washed
- 1 medium carrot, cut into thin matchsticks
- 1 medium zucchini, cut into thin matchsticks
- 4–6 fresh shiitake mushrooms, about 100 g, stems trimmed and caps sliced
- 2 large eggs
- Neutral oil: about 1 tbsp for the three sautéed vegetables, plus 1–2 tsp for the eggs
- Toasted sesame seeds, for finishing
Vegetable seasonings
- Spinach: 1/2 tsp toasted sesame oil, 1/4 tsp minced garlic and a small pinch of salt
- Bean sprouts: 1/2 tsp toasted sesame oil, 1/4 tsp minced garlic and a small pinch of salt
- Carrot: a small pinch of salt
- Zucchini: a small pinch of salt
- Mushrooms: 1 tsp soy sauce, 1/2 tsp minced garlic and 1/2 tsp toasted sesame oil
Optional beef topping
- 200 g (7 oz) ground beef
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp minced garlic
- 1/2 tsp toasted sesame oil
Gochujang sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp water, plus a little more if needed
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1/2 tsp toasted sesame seeds
For a vegan bowl, omit the beef and egg and add 200 g pan-fried firm tofu.Check that the gochujang and other packaged seasonings contain no seafood or other animal ingredients.If using dried shiitake, soak them until fully softened, trim the tough stems and squeeze gently before slicing; allow extra preparation time.
Let’s Cook
1. Mix the sauce.
Stir the gochujang, water, vinegar, sugar, sesame oil and sesame seeds together.The sauce should fall from a spoon rather than sit in a stiff mound.Add a teaspoon of water at a time if needed, then set aside.
2. Blanch and season the spinach and sprouts.
Bring a saucepan of water to a boil.Blanch the spinach for about 30–60 seconds until wilted, then cool briefly in cold water, drain and squeeze out the excess water.Cut into manageable lengths and toss with the spinach seasonings.Cook the mung bean sprouts separately in boiling water for about 2–3 minutes, or until tender and hot throughout.Drain well and toss with the bean sprout seasonings.Keep the two vegetables in separate piles.
3. Sauté the carrot, zucchini and mushrooms separately.
Heat about 1 tsp neutral oil in a skillet over medium heat and cook the carrot with its pinch of salt for about 2–3 minutes, until just tender.Transfer to a plate and repeat with another 1 tsp oil, the zucchini and its salt, cooking for about 2–3 minutes.Add the remaining 1 tsp oil and cook the mushrooms for about 3–4 minutes, until softened and their released moisture has mostly evaporated.Add the mushroom soy sauce and garlic, stir for about 30 seconds, then turn off the heat and stir in the mushroom sesame oil.
4. Cook the optional beef.
Mix the ground beef with its soy sauce, sugar, garlic and sesame oil.Cook in a skillet over medium-high heat, breaking it into small crumbles, for about 4–6 minutes.Use a food thermometer to check that the beef reaches 71°C (160°F).If you already have cooked bulgogi, use about 200 g of it instead and omit this beef and its separate seasonings.
5. Fry the eggs.
Heat 1–2 tsp neutral oil in a nonstick pan and fry the eggs.For the safest result, cook until both the whites and yolks are firm.If serving a softer egg, use pasteurized eggs and follow the package handling guidance; young children, pregnant people, older adults and people with weakened immunity should have fully cooked eggs.
6. Assemble, sauce and mix.
Divide the warm rice between two bowls and arrange the vegetables and optional beef in separate sections on top.Add an egg to each bowl and sprinkle with sesame seeds.Start with about 1 tbsp sauce per bowl and serve the rest on the side.Mix everything thoroughly just before eating, adding more sauce to taste.
A Few Tips
- Use warm, freshly cooked rice that holds its shape; day-old rice is not required.
- Drain the spinach and sprouts well so the finished bowl does not become watery.
- Season the vegetables lightly because the beef and gochujang sauce also add salt.
- A normal ceramic bowl works well; a hot stone bowl is an optional variation, not a requirement.
Quick FAQ
Is bibimbap very spicy?
You control the heat by adding the gochujang sauce gradually.For a non-spicy alternative, mix 2 tsp soy sauce, 2 tsp water, 1 tsp sesame oil and 1/2 tsp sesame seeds, then add a little at a time.
Can I prepare it ahead?
Prepare the vegetables, sauce and optional beef in advance and refrigerate them separately.Cook or reheat the rice and fry the eggs close to serving, then assemble the bowls.
Can I use other vegetables?
Yes, sliced cucumber, sautéed cabbage or other mushrooms can replace a topping.Keep wet ingredients well drained and taste the bowl before adding extra sauce.
Leftovers
Store the components separately in shallow, covered containers.For this recipe, follow the UK Food Standards Agency’s conservative rice guidance: cool cooked rice quickly, ideally within 1 hour, refrigerate and use within 24 hours.Reheat rice only once, until steaming hot throughout, and serve immediately.Refrigerate the other cooked toppings promptly, within 2 hours or within 1 hour above 32°C (90°F), and use within 3 days.Reheat the beef and vegetable leftovers to 74°C (165°F).Freshly cooked eggs give the best texture, so fry them when you assemble the next bowl.
For a separate beef topping, see the Taste Korea bulgogi recipe.
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