BIBIMBAP - The easiest yet best recipe to follow! Most popular Korean Dish

Ingredients

• 1 cup Ground Beef (about 200 g, minced)
• 1 tablespoon Garlic (minced)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 2 tablespoons Sugar (white granulated; 1 Tbsp for beef, 1 Tbsp for radish seasoning)
• 4 tablespoons Sesame Oil (toasted; 1 Tbsp for beef, 1 Tbsp for radish, 1 ½ Tbsp for zucchini, ½ Tbsp for carrots, ½ Tbsp for mushrooms, 1 Tbsp for sauce)
• 1 tablespoon Rock Salt (coarse salt for radish soak)
• 1 medium Radish (Daikon) (peeled and cut into very thin strips)
• 1 tablespoon Korean Chili Powder (Gochugaru) (for radish seasoning)
• 1 medium Carrot (cut into thin strips)
• 1 small Zucchini (cut into thin strips)
• 100 grams Shiitake Mushrooms (Dried) (soaked 20 min, squeezed, then sliced)
• 5 leaves Lettuce (cut into strips; adds fresh crunch)
• 100 grams Spinach (blanched, then seasoned with garlic, salt, sugar, fish sauce, sesame oil)
• 2 large Egg (fried or raw yolk for dolsot)
• 2 cups Short‑Grain Rice (cooked and slightly cooled)
• 2 tablespoons Gochujang (Korean Chili Paste) (base of the sauce)
• 2 tablespoons Corn Syrup (or Rice Syrup/Honey) (sweetener for sauce)
• 1 tablespoon Sesame Seeds (generous garnish)
• to taste Salt (regular table salt for seasoning vegetables)
• ½ teaspoon Fish Sauce (Patis) (optional, for spinach seasoning)

Instructions

1. Marinate the Ground Beef

   In a bowl combine ground beef, minced garlic, soy sauce, sugar, and 1 Tbsp sesame oil. Mix thoroughly and let sit while you prepare the vegetables.

   Time: PT5M

2. Soak the Radish

   Peel the radish and cut into very thin strips. Place in a bowl, sprinkle 1 Tbsp rock salt, toss, and let sit for 10‑15 minutes.

   Time: PT15M

3. Prepare Remaining Vegetables

   While the radish soaks, cut carrot, zucchini, and lettuce into thin strips. Slice the dried shiitake mushrooms and soak in warm water for 20 minutes, then squeeze and slice. Rinse spinach and set aside.

   Time: PT15M

4. Stir‑Fry Mushrooms

   Heat the non‑stick skillet over medium heat, add ½ Tbsp oil, ½ Tbsp minced garlic, and the softened mushrooms. Season with a pinch of salt, stir‑fry until tender (about 5 minutes), then drizzle ½ Tbsp sesame oil and set aside.

   Time: PT5M

   Temperature: Medium heat

5. Stir‑Fry Carrots

   In the same skillet add ½‑1 Tbsp oil, carrots, a pinch of salt, and 3‑4 Tbsp water. Cover briefly; cook until carrots are soft (about 5 minutes). Drizzle ½ tsp sesame oil, stir, and set aside to cool.

   Time: PT5M

   Temperature: Medium heat

6. Stir‑Fry Zucchini

   Add ½‑1 Tbsp oil to the skillet, then zucchini strips and a pinch of salt. Add 4 Tbsp water and cook until just tender (about 5 minutes). Drizzle 1½ Tbsp sesame oil, stir, and set aside.

   Time: PT5M

   Temperature: Medium heat

7. Blanch Spinach

   Bring a pot of water to a boil, add a pinch of salt, then plunge spinach for 30 seconds until bright green. Drain, squeeze out excess water, then toss with ½ tsp minced garlic, a pinch of salt, 2‑3 pinches of sugar, ½ tsp fish sauce (optional), and ½ Tbsp sesame oil.

   Time: PT3M

   Temperature: Boiling

8. Season the Radish

   After the radish has soaked, squeeze out excess moisture. Add 1 Tbsp chili powder, 1 Tbsp sugar, and 1 Tbsp sesame oil. Mix until evenly coated and let sit for a couple of minutes.

   Time: PT3M

9. Cook the Marinated Beef

   Heat the skillet (no extra oil needed; beef will release its own fat). Add the marinated beef, break it up with a spatula, and stir‑fry until fully cooked and slightly browned (about 5 minutes).

   Time: PT5M

   Temperature: Medium‑high heat

10. Prepare the Gochujang Sauce

    In a small bowl combine 2 Tbsp gochujang, 2 Tbsp corn (or rice) syrup/honey, 1 Tbsp sesame oil, and a generous sprinkle of sesame seeds. Stir until smooth.

    Time: PT2M

11. Assemble the Bibimbap (Bowl Version)

    Place cooked rice in a bowl. Arrange each vegetable group (mushrooms, carrots, zucchini, lettuce, spinach, radish) and the cooked beef in separate sections around the rice. Top with a fried egg (sunny‑side up). Drizzle with the gochujang sauce and extra sesame seeds if desired.

    Time: PT5M

12. Optional Dolsot (Stone‑Pot) Style

    Heat the tuk‑peki (or cast‑iron skillet) over low heat. Coat the interior with a thin layer of sesame oil. Add the cooked rice, then layer the vegetables and beef as in the bowl version. Create a small well in the center, crack an egg yolk into it, and cover. Cook for 3‑4 minutes until the bottom rice crisps and the egg yolk sets slightly.

    Time: PT5M

    Temperature: Low to medium heat

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

78 g

Fat

16 g

Fiber

5 g