Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥)

Ingredients

• 2 cups Short-Grain Rice (Rinsed until water runs clear; cooked in rice cooker or pot)
• 12 ounces Soybean Sprouts (Kongnamul) (Fresh sprouts, trimmed of any dead beans)
• 0.5 pound Spinach (Blanched, squeezed dry, seasoned with garlic, sesame oil, and salt)
• 1 medium Carrot (Julienned into thin matchsticks)
• 1 medium Red Bell Pepper (Julienned into thin strips)
• 1 medium Zucchini (Julienned into matchsticks, lightly salted before sautéing)
• 1 small Cucumber (Julienned, lightly salted, excess water squeezed out)
• 3 stalks Green Onion (Chopped)
• 4 cloves Garlic (Minced)
• 3 tablespoons Sesame Oil (Toasted sesame oil for seasoning and sautéing)
• 2 tablespoons Toasted Sesame Seeds (For garnish and flavor)
• 2 tablespoons Soy Sauce (Low‑sodium, used in yukhoe and gosari seasoning)
• 1 tablespoon Honey (Adds sweetness to yukhoe)
• 1 teaspoon Sugar (Optional, for seasoning gosari)
• 4 ounces Fernbrake (Gosari) (Dried, soaked, rinsed, then sautéed with garlic, soy sauce, and sugar)
• 4 ounces Bellflower Root (Doraji) (Dried, soaked overnight, rubbed with salt to reduce bitterness, then sautéed)
• 200 grams Beef Tenderloin (Filet Mignon) for Yukhoe (Very fresh, thinly sliced; mixed with garlic, soy sauce, honey, sesame oil, and sesame seeds; kept refrigerated)
• 4 large Egg (Fried sunny‑side‑up, placed on top of bibimbap)
• 2 tablespoons Gochujang (Korean Red Pepper Paste) (Served on the side for mixing in)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Rice

   Rinse 2 cups of short‑grain rice until the water runs clear. Add to a rice cooker with 2 ¼ cups water (or use a pot with a tight lid). Cook until fluffy.

   Time: PT30M

   Temperature: 212°F

2. Boil Soybean Sprouts (Kongnamul)

   Bring 4 cups of water to a boil, add a pinch of salt, then add the 12 oz soybean sprouts. Boil over medium‑high heat for 20 minutes, then drain and set aside.

   Time: PT25M

   Temperature: medium-high heat

3. Prepare Spinach (Sigeumchi‑Namul)

   Blanch the 0.5 lb spinach in boiling water for 30 seconds, immediately transfer to an ice‑water bath, squeeze out excess water, then toss with minced garlic, 1 tbsp sesame oil, and a pinch of salt.

   Time: PT10M

   Temperature: boiling water

4. Julienne Carrot and Red Bell Pepper

   Cut the carrot and red bell pepper into thin matchsticks. Sprinkle each with a pinch of salt and let sit for 2 minutes to draw out moisture, then quickly stir‑fry each separately in a lightly oiled skillet for 3‑4 minutes until just tender.

   Time: PT10M

   Temperature: medium heat

5. Julienne Zucchini

   Slice the zucchini into matchsticks, lightly salt, let sit 2 minutes, squeeze out excess water, then stir‑fry in a clean skillet with a drizzle of sesame oil for 3‑4 minutes.

   Time: PT10M

   Temperature: medium heat

6. Julienne Cucumber

   Cut the cucumber into thin strips, sprinkle with salt, let sit 2 minutes, squeeze out water, then quickly sauté with a splash of sesame oil for 2‑3 minutes.

   Time: PT10M

   Temperature: medium heat

7. Season Fernbrake (Gosari)

   If using dried gosari, soak until tender (pre‑soaked). Drain, then stir‑fry with minced garlic, 1 tbsp soy sauce, 1 tsp sugar, and a drizzle of sesame oil for 5 minutes.

   Time: PT10M

   Temperature: medium heat

8. Prepare Bellflower Root (Doraji)

   Soak dried doraji overnight, then rinse and rub with a pinch of salt to reduce bitterness. Quickly stir‑fry with a little garlic, ½ tbsp soy sauce, and sesame oil for 5 minutes.

   Time: PT10M

   Temperature: medium heat

9. Make Yukhoe (Seasoned Raw Beef)

   Thinly slice the 200 g beef tenderloin. In a bowl, combine with minced garlic, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, and 2 tbsp toasted sesame seeds. Mix gently and refrigerate until assembly.

   Time: PT10M

10. Fry Sunny‑Side‑Up Eggs

    Heat a non‑stick pan with a thin layer of oil. Crack each egg and cook over medium‑low heat until whites are set but yolks remain runny, about 3 minutes.

    Time: PT5M

    Temperature: medium‑low heat

11. Crisp Rice in Dolsot (Optional)

    If using a stone bowl, lightly brush the bottom with sesame oil, add a portion of cooked rice, and heat over medium heat for 5 minutes until a golden crust (nurungji) forms.

    Time: PT5M

    Temperature: medium heat

12. Assemble the Bibimbap

    In each bowl (or dolsot), place a bed of warm rice. Arrange each sautéed vegetable, seasoned soybean sprouts, spinach, gosari, doraji, and raw beef yukhoe in sections around the bowl. Top with a sunny‑side‑up egg, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds. Serve with gochujang on the side.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

85 g

Fat

22 g

Fiber

6 g

Ingredient Substitutions

• Instead of Short-Grain Rice: Sushi rice, Jasmine rice
• Instead of Soybean Sprouts (Kongnamul): Mung bean sprouts
• Instead of Spinach: Kale, Bok choy
• Instead of Carrot: Daikon radish
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Zucchini: Yellow squash
• Instead of Cucumber: Asian cucumber
• Instead of Green Onion: Scallions
• Instead of Garlic: Garlic paste
• Instead of Sesame Oil: Peanut oil (for cooking)
• Instead of Toasted Sesame Seeds: White sesame seeds
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Honey: Maple syrup
• Instead of Sugar: Honey
• Instead of Fernbrake (Gosari): Nettle greens
• Instead of Bellflower Root (Doraji): Lotus root (for texture)
• Instead of Beef Tenderloin (Filet Mignon) for Yukhoe: Lean sirloin, finely minced
• Instead of Egg: Egg substitute (for vegans)
• Instead of Gochujang (Korean Red Pepper Paste): Ssamjang

Equipment Needed

• Rice Cooker or Medium Saucepan
• Large Pot
• Skillet or Frying Pan
• Stone Bowl (Dolsot) or Heavy‑Bottomed Cast Iron Skillet (optional)
• Cutting Board
• Chef’s Knife
• Mixing Bowls
• Colander or Sieve
• Measuring Cups and Spoons
• Spatula or Tongs
• Paper Towels
• Serving Bowls

Critical Steps — Do Not Skip

• Boiling soybean sprouts for exactly 20 minutes to avoid a fishy odor.
• Seasoning raw beef yukhoe properly and keeping it refrigerated.
• Crisping the rice in a dolsot without burning the bottom.

Chef Tips from the Video

• Use a separate pan for each vegetable to preserve individual colors and flavors.
• Toast sesame seeds briefly in a dry pan for extra nuttiness before sprinkling.
• If you prefer a spicier bowl, mix gochujang with a little sesame oil and honey before adding.

Troubleshooting

Storage

Refrigerator: Store leftover vegetables, yukhoe, and cooked rice in airtight containers for up to 3 days.

Freezer: Raw beef can be frozen for up to 2 months; thaw in the refrigerator before use.

Room temperature: Gochujang and sesame oil can be kept at room temperature.

Make-Ahead Tips

• Prepare and season all vegetables up to 2 hours ahead; keep them covered in the fridge.
• Make yukhoe and keep it chilled; it can be prepared the night before.
• Cook rice in advance and reheat gently before assembling.

Frequently Asked Questions