How to Make Bibimbap & Dolsot Bibimbap Korean Rice Bowl

Ingredients

• 400 grams Korean Radish (cut into matchsticks, salted, rested 15 minutes)
• 1 teaspoon Salt (for radish salting)
• 200 grams Ground Beef (can substitute ground pork or ground chicken; use a fattier blend for flavor)
• 1 cup Green Onions (chopped)
• 1 cup Onion (chopped, yellow onion preferred)
• 1 tablespoon Sugar (granulated)
• 5 tablespoons Soy Sauce (regular soy sauce)
• 3 tablespoons Oyster Sauce (can substitute with additional soy sauce)
• 1 tablespoon Garlic (minced fresh garlic)
• 2 tablespoons Sesame Oil (divided use (sauce, radish, finishing))
• 0.25 teaspoon Black Pepper (optional pinch for beef)
• 1 medium Cucumber (sliced thin for color, raw)
• 1 medium Zucchini (julienned, stir‑fry low heat, pinch of salt)
• 1 medium Carrot (thinly sliced, stir‑fry low heat, pinch of salt)
• 100 grams Shiitake Mushrooms (sliced, pan‑fry with salt and pepper, finish with 1 tsp sesame oil)
• 200 grams Soybean Sprouts (blanched with a pinch of salt, can substitute mung bean sprouts)
• 1 head Lettuce (washed and cut into bite‑size pieces)
• 1 tablespoon Gochugaru (Korean Chili Flakes) (fine‑ground for bright red color)
• 3 tablespoons Gochujang (Korean Chili Paste) (mixed with sugar and water for sauce)
• 4 units Egg (sunny‑side‑up, placed on top of the bowl)
• 4 cups Cooked Rice (short‑grain Korean rice, warm)

Instructions

1. Prepare Radish

   Trim the Korean radish, cut into match‑stick sized strips, place in a bowl, add 1 tsp salt and toss to coat.

   Time: PT5M

2. Rest Radish

   Let the salted radish sit at room temperature for at least 15 minutes.

   Time: PT15M

3. Make Beef Sauce & Cook Beef

   In a mixing bowl combine 1 cup chopped green onions, 1 cup chopped onion, 1 tbsp sugar, 5 tbsp soy sauce, 3 tbsp oyster sauce, 1 tbsp minced garlic, 1 tbsp sesame oil, and 1/3 cup water. Heat a skillet with a little oil, add 200 g ground beef, season with a pinch of black pepper, then pour the sauce over the meat. Simmer on medium heat, stirring, until most liquid evaporates and the mixture is glossy.

   Time: PT10M

   Temperature: medium heat

4. Slice Cucumber

   Trim the ends off the cucumber and slice thin rounds or half‑moons.

   Time: PT2M

5. Stir‑Fry Zucchini

   Julienne the zucchini, heat a clean skillet with a drizzle of oil, add the zucchini, sprinkle a pinch of salt, and stir‑fry on medium‑low heat just until tender but still crisp.

   Time: PT5M

   Temperature: medium‑low heat

6. Stir‑Fry Carrot

   Thinly slice the carrot, then stir‑fry in a skillet with a pinch of salt over medium‑low heat until just softened, being careful not to brown.

   Time: PT5M

   Temperature: medium‑low heat

7. Prepare Shiitake Mushrooms

   Clean and slice the shiitake mushrooms. Heat a skillet with oil, add mushrooms, season with a pinch of salt and pepper, sauté until tender, then finish with 1 tsp sesame oil.

   Time: PT5M

   Temperature: medium heat

8. Blanch Bean Sprouts

   Bring a pot of water with ½ tsp salt to a boil, add the soybean sprouts, blanch for 30 seconds, drain, rinse under cold water and squeeze out excess moisture.

   Time: PT2M

   Temperature: boiling

9. Prepare Lettuce

   Wash the lettuce leaves, pat dry, and tear or cut into bite‑size pieces.

   Time: PT2M

10. Finish Radish Salad

    After the 15‑minute rest, drain any released water, squeeze the radish strips, then toss with 1 tbsp fine gochugaru and 1 tbsp sesame oil.

    Time: PT2M

11. Make Gochujang Sauce

    In a small bowl combine 3 tbsp gochujang, 1 tsp sugar, and 1 tbsp water; stir until smooth and glossy.

    Time: PT1M

12. Assemble Bibimbap & Cook Egg

    Warm 4 cups cooked rice, drizzle with 1 tsp sesame oil, and divide into four bowls. Neatly arrange the prepared vegetables, radish salad, bean sprouts, lettuce, and beef sauce around the rice. In a separate pan, fry 4 eggs sunny‑side‑up (about 3 minutes). Place one egg on each bowl, add a drizzle of gochujang sauce, and serve immediately.

    Time: PT8M

    Temperature: medium heat

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g