Korean Bibimbap
Original, unusual, savory, bright, and delicious! Korean bibimbap is a traditional Korean dish — rice served with vegetables, mushrooms, egg, and meat. You can make all kinds of variations depending on your preferences.
Cooking method
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Step 1:
How do you make Korean bibimbap? Gather your ingredients. Right away, toast the sesame seeds in a dry pan so you can simply add them later, and mince the garlic and chop the onion.
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Step 2:
Take short-grain (not parboiled) rice, put it in a saucepan, and rinse it 2–3 times. Then add fresh water and leave the rice to soak for 30 minutes. After that, drain the water, add fresh water in a 1:1 ratio, and cook the rice covered. As soon as it boils, turn the heat to the lowest setting and cook the rice for 20 minutes. Then turn off the heat and let the rice finish cooking under the lid for another 10 minutes.
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Step 3:
Cut the beef into thin strips about 1/2 inch (1 cm) wide. Mix the beef with garlic, green onion, black pepper, soy sauce (1/2 tbsp), honey, and sesame oil (1 tbsp). Marinate the meat for 30 minutes. Then fry it in a skillet over high heat for 5 minutes.
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Step 4:
Prepare the vegetables for the bibimbap. Cut the carrots into thin strips about 2 inches (5 cm) long. A mandoline with a julienne attachment works best here, but you can use a knife too. Salt the carrots and fry them in a skillet over high heat for 2–3 minutes.
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Step 5:
Rinse the spinach. In a separate saucepan, bring water to a boil, salt it, and blanch the spinach for 30–40 seconds. Then rinse it in cold water and squeeze it gently to get rid of excess water.
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Step 6:
Cut the spinach into strips or medium pieces. Then mix it with chopped onion and garlic (1/2 tsp each), a little sesame oil, salt, and pepper.
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Step 7:
Cut the zucchini into thin strips, avoiding the seedy core. Sprinkle the strips with salt and let them marinate for 15 minutes.
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Step 8:
Then drain off the liquid that's formed, add chopped onion (1/2 tbsp), minced garlic (1/4 tsp), and sesame oil. Fry the zucchini in a skillet for a couple of minutes over medium heat.
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Step 9:
Cut the cucumber into strips, like all the other vegetables.
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Step 10:
Do exactly the same as you did with the zucchini. The only difference is that the cucumber doesn't need to be fried.
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Step 11:
Gently wash and dry the mushrooms. Slice the shiitake thinly. Lightly fry them in vegetable oil. At the end of frying, add a little soy sauce.
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Step 12:
Cut the lettuce leaves into not-too-small pieces.
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Step 13:
Fry two sunny-side-up eggs.
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Step 14:
Put a portion of rice in each bowl. Arrange the rest of the ingredients (vegetables and meat) in little mounds around the rice.
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Step 15:
Place the fried egg in the center.
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Step 16:
Top the bibimbap with gochujang (Korean chili paste). Sprinkle sesame seeds over the dish.
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Step 17:
Before eating, each guest stirs all the components together in the bowl. You can also garnish the bibimbap with strips of nori (optional). Enjoy!
- How do you eat bibimbap? This dish isn't meant to be eaten component by component, the way many non-Koreans do. The name itself tells you so — in Korean, "bibim" means mixing and "bap" means rice. The mixing happens right at the table, just before eating.
- In fact, all sorts of ingredients can go into bibimbap in Korea. It depends on the region where it's made and what grows there. At home, Korean cooks often make bibimbap from side dishes left over from earlier meals. It's very handy and practical. So the dish is essentially rice, egg, and several kinds of small side dishes. That means if you're making bibimbap, feel free to use, say, just 3–4 sides instead of 7 — that's plenty. But the more sides you use, the more varied and rich the dish will be.
- Savor the flavor of each ingredient in this dish, and the harmony of them all together!
- Keep in mind that soy sauce is quite salty when you add it to the dish. Cut back on the total amount of salt, or you risk over-salting.
- Use an oil with a high smoke point for frying! All oils are good only up to a certain temperature — the smoke point, at which the oil starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.
- Which zucchini works best? Choose young squash with tender skin. Wash and peel them. You don't have to remove very thin skin. If you use more mature zucchini, cut off the tough peel and scoop out the seedy center.
Caloric content of the products possible in the composition of the dish
- Fresh cucumber - 15 kcal/100g
- Rendered beef fat - 871 kcal/100g
- Fatty beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef rump - 380 kcal/100g
- Beef lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef ribs - 233 kcal/100g
- Beef leg - 104 kcal/100g
- Beef tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Corned beef - 216 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Shiitake - 34 kcal/100g
- Spinach - 22 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Nori - 3 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Hulled sesame seeds - 582 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Egg - 80 kcal/100g
- Sesame oil - 899 kcal/100g
- Short-grain rice - 330 kcal/100g
- Lettuce leaves - 12 kcal/100g
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