Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.

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  • Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.

  • Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.

  • Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.

  • To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Nutrition Facts

569 calories; 19.3 g total fat; 243 mg cholesterol; 574 mg sodium. 63 g carbohydrates; 34.9 g protein; Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2017
When made correctly this dish is delicious. If you are considering adding it to your dinner rotation, then I highly recommend taking a trip to your local Asian supermarket. There you will find ingredients and tools to make this perfect every time. At the Asian supermarket you should buy your gochujang, stone bowls, sticky rice, chili oil, and their thicker soy sauce made for soups. Everything is made up ahead of time. I use: bean sprouts, shredded carrot that I mix with the thicker soy sauce, chicken tossed in the same sauce, steamed and pressed spinach tossed in chili oil, bamboo shoots, water chestnuts, and an egg, but you can add different veggies if you prefer. I put my stone bowls in a warm oven while I cook my sticky rice in my rice cooker. The sticky rice gets really crunchy in the stone bowl and is well worth the effort. Once it's done, I take the bowls out and place on a hot burner (be careful of heat because the bowl can crack). I add the sticky rice to the bottom with chili oil and cook for five minutes. Continue to stir so it doesn't burn and occasionally flick water into the bowl to get that crunch. When that is finished, I add the other ingredients around the bowl like a sliced pie would appear. Lastly I cook the egg for the top, add salt and pepper to it and place it on top. Undercook the egg as it will continue to cook in the very hot bowl. I cut my gochujang with sesame oil to thin it out a bit. This is a family favorite and healthy too. Read More
(50)

Most helpful critical review

Rating: 3 stars
05/29/2018
After the number of very positive reviews I was disappointed at how bland this dish was. My wife and our brunch guests had the same response. I followed the recipe very carefully. Read More
(3)
66 Ratings
  • 5 star values: 43
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/08/2017
When made correctly this dish is delicious. If you are considering adding it to your dinner rotation, then I highly recommend taking a trip to your local Asian supermarket. There you will find ingredients and tools to make this perfect every time. At the Asian supermarket you should buy your gochujang, stone bowls, sticky rice, chili oil, and their thicker soy sauce made for soups. Everything is made up ahead of time. I use: bean sprouts, shredded carrot that I mix with the thicker soy sauce, chicken tossed in the same sauce, steamed and pressed spinach tossed in chili oil, bamboo shoots, water chestnuts, and an egg, but you can add different veggies if you prefer. I put my stone bowls in a warm oven while I cook my sticky rice in my rice cooker. The sticky rice gets really crunchy in the stone bowl and is well worth the effort. Once it's done, I take the bowls out and place on a hot burner (be careful of heat because the bowl can crack). I add the sticky rice to the bottom with chili oil and cook for five minutes. Continue to stir so it doesn't burn and occasionally flick water into the bowl to get that crunch. When that is finished, I add the other ingredients around the bowl like a sliced pie would appear. Lastly I cook the egg for the top, add salt and pepper to it and place it on top. Undercook the egg as it will continue to cook in the very hot bowl. I cut my gochujang with sesame oil to thin it out a bit. This is a family favorite and healthy too. Read More
(50)
Rating: 5 stars
03/08/2017
When made correctly this dish is delicious. If you are considering adding it to your dinner rotation, then I highly recommend taking a trip to your local Asian supermarket. There you will find ingredients and tools to make this perfect every time. At the Asian supermarket you should buy your gochujang, stone bowls, sticky rice, chili oil, and their thicker soy sauce made for soups. Everything is made up ahead of time. I use: bean sprouts, shredded carrot that I mix with the thicker soy sauce, chicken tossed in the same sauce, steamed and pressed spinach tossed in chili oil, bamboo shoots, water chestnuts, and an egg, but you can add different veggies if you prefer. I put my stone bowls in a warm oven while I cook my sticky rice in my rice cooker. The sticky rice gets really crunchy in the stone bowl and is well worth the effort. Once it's done, I take the bowls out and place on a hot burner (be careful of heat because the bowl can crack). I add the sticky rice to the bottom with chili oil and cook for five minutes. Continue to stir so it doesn't burn and occasionally flick water into the bowl to get that crunch. When that is finished, I add the other ingredients around the bowl like a sliced pie would appear. Lastly I cook the egg for the top, add salt and pepper to it and place it on top. Undercook the egg as it will continue to cook in the very hot bowl. I cut my gochujang with sesame oil to thin it out a bit. This is a family favorite and healthy too. Read More
(50)
Rating: 4 stars
04/17/2013
It's only as good as the gochujang you use! Read More
(15)
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Rating: 4 stars
02/07/2013
Great recipe, my mother used to make this when I was younger. The only thing I changed was I added some yellow pickled radish and wrapped it in seaweed. yummy Read More
(11)
Rating: 5 stars
12/15/2016
LOVE! Made a few small changes: Used Sriracha instead of the Korean hot pepper paste, added pickled radish on top, seasoned the beef with salt and red chili flakes while cooking, omitted the sesame oil and used a lot more spinach than "one bunch." This was great! Read More
(5)
Rating: 4 stars
06/11/2013
This is excellent very much like the real thing. I used pork marinated and cooked in Korean Barbeque sauce. Read More
(5)
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Rating: 4 stars
07/23/2014
It's a great recipe and also authentic. The sauce for bibimbap could be a key to make the dish delicious. Read More
(5)
Rating: 5 stars
01/11/2018
Used to love the stone bowl bibimbap places when I lived in Korea and got a craving for it, this is a great recipe I also add bean sprouts, and sometimes make it with chicken Read More
(4)
Rating: 3 stars
05/29/2018
After the number of very positive reviews I was disappointed at how bland this dish was. My wife and our brunch guests had the same response. I followed the recipe very carefully. Read More
(3)
Rating: 5 stars
03/14/2016
This recipe is delicious as is but is also easy to alter to your taste. You can easily change the meat and use pork or even chicken although I prefer beef. The veggies are easy to add or substitute to your taste or what you have on hand. I like to add mushrooms and have substituted kale for the spinach when I was out and it worked well. My whole family loves it, even my 7 year old who asked for seconds tonight and ate it all up. Read More
(3)