feelhan.한국어

Bibimbap Recipe

45 minBase: 2 servings

Ingredients

Main ingredients

  • Warm cooked short-grain rice400 g
  • Ground beef100 g
  • Large eggs2 whole
  • Spinach100 g
  • Soybean sprouts100 g
  • Carrot70 g
  • Korean zucchini or zucchini100 g

Seasonings

  • Soy sauce2 tsp
  • Minced garlic1 tsp
  • Gochujang1.5 tbsp
  • Sugar1 tsp
  • Toasted sesame oil2 tsp
  • Neutral cooking oil1 tbsp
  • Fine salt0.5 tsp
  • Water for the sauce15 ml
Ingredient preparation notes
  • Warm cooked short-grain rice

    Cooked weight; rice-cooking time is separate.

  • Water for the sauce

    Mix into the sauce. Separately prepare about 1 liter water for blanching.

Equipment & measures
  • Knife and cutting board
  • Kitchen scale and measuring spoons
  • Saucepan and lid
  • Wide frying pan
  • Strainer
  • Mixing bowl
  • Spatula
  • Food thermometer

1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.

Prep 20 min · Cook 25 min

Method

The instructions below are for 2 servings.

  1. Prepare ingredients and sauce

    Cut carrot and zucchini into fine strips. Mix beef with soy sauce and half the garlic, then refrigerate. Separately combine gochujang, sugar, 15 ml water, and 1 teaspoon sesame oil.

  2. Blanch the vegetables

    Boil 1 liter water and cook soybean sprouts thoroughly for 4–5 minutes, then lift out. Blanch spinach in the same water for 30–45 seconds and cool under cold water. Drain sprouts and squeeze spinach.

  3. Season the blanched toppings

    Divide the remaining garlic, 1 teaspoon sesame oil, and a quarter teaspoon salt between the two blanched vegetables. Remove excess water before seasoning.

  4. Stir-fry carrot and zucchini

    Use 1 teaspoon cooking oil across the two vegetables, cooking each separately for 2–3 minutes. Divide the remaining quarter teaspoon salt between them and transfer to a clean plate.

  5. Cook the ground beef

    Heat 1 teaspoon cooking oil and stir-fry beef over medium heat for 4–5 minutes, breaking up lumps. Check ground beef reaches at least 71°C/160°F throughout.

  6. Cook the eggs

    Use the remaining teaspoon cooking oil for the eggs. Flip or cover them so both whites and yolks are firm.

  7. Assemble two bowls

    Divide warm rice between two bowls. Arrange vegetables, beef, and eggs on top. Serve the sauce alongside, adding a little at a time before mixing. Eat promptly.

Rice with beef, spinach, soybean sprouts, carrot, gochujang and a fully cooked fried egg · AI-generated serving illustration
AI-generated serving illustration

Build two rice bowls with cooked beef, firm eggs, and four vegetables. Prepare each topping separately, control excess water, and add gochujang sauce to taste.

Have cooked rice ready; this version uses ordinary serving bowls rather than heated stone bowls. Blanch spinach and soybean sprouts, then stir-fry carrot and zucchini separately. Ground beef and eggs are fully cooked, with sauce served alongside for gradual mixing.

A LITTLE KITCHEN WISDOM

Little details that help

Drain before seasoning

Excess water from vegetables makes the rice soggy and dilutes seasoning. Squeeze spinach and thoroughly drain the sprouts first.

Cook vegetables separately

The toppings release moisture and soften at different rates. Separate cooking preserves their textures before they meet in the bowl.

Storing leftovers

Keep rice and toppings separate until serving. Chill uneaten portions in shallow containers at 4°C/40°F or below within 1 hour and use within 24 hours. Reheat only once, to 74°C/165°F throughout.

Common questions

Should all the sauce be mixed in at once?

The toppings are already seasoned. Add the sauce gradually, or let each person decide how much to use.

Does this version contain raw beef or runny eggs?

No. Cook the ground beef to at least 71°C/160°F and cook both egg whites and yolks until firm.

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