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Bibimbap (Korean Mixed Rice Bowl)
Serves 2 · About 30 min
Rice topped with 3 colors of namul (bean sprouts, carrot, spinach), sweet-salty ground meat and a fried egg. The tasty way to eat it is to mix everything well.
⚠️ The egg in this dish is softA soft yolk or runny surface means the egg isn’t fully cooked. For young children, older people and anyone who is unwell, cook the egg until the yolk is firm, as shown in the steps.
① Cut and wash the vegetables→② Boil the vegetables→③ Make namul→④ Stir-fry the ground meat→⑤ Fry the eggs→⑥ Arrange on the rice
What to buy
Meat
Vegetables
Eggs
Seasonings
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How to make it
1
Cut and wash the vegetables
- Peel the carrot, cut into about 4 cm lengths, then into thin strips 2–3 mm wide
- Put the bean sprouts in a strainer, rinse with water and drain
- Spinach often has dirt left at the base, so swish the base in a bowl of water to wash it (cut it after boiling)
How to tell it's doneThe carrot is cut into thin strips, and the bean sprouts and spinach are washed.
Be carefulWhen using a knife, curl the fingertips of the hand holding the food inward (cat's paw).
2
Boil the vegetables
- Put about 1 L water in a pot over high heat. When it's boiling hard, turn to medium heat
- Boil each vegetable in turn in the same water. Bean sprouts 1 1/2 min → scoop out with a strainer. Carrot 1 min → scoop out with a strainer
- Last, put the spinach in base (stems) first, wait 10 seconds, push the leaves under too, and boil 1 minute
- Take out the spinach with tongs and put it in a bowl of water. When cool, line up the bases and squeeze hard with both hands. Cut off the base and cut into 4 cm lengths
How to tell it's doneThe bean sprouts are a little soft, and the carrot bends a little when pressed with chopsticks. The spinach stems feel soft when you pinch them.
Be carefulWhen pouring a pot of boiling water into a strainer, it's easy to burn your hands on the steam. Put the strainer in the sink, keep the pot away from your body, and pour slowly.
Be carefulBoil the spinach last (if you boil it first, its color and bitterness go into the water and get on the other vegetables).
3
Make namul
- Let the bean sprouts and carrot cool in the strainer, then squeeze lightly by hand to remove the water
- Put the bean sprouts, carrot and spinach in separate bowls
- Add 1 tsp sesame oil, 2 pinches chicken stock granules, a pinch of salt and a little toasted white sesame seeds to each, and mix well by hand or with cooking chopsticks
- Taste one. If the flavor is weak, add a pinch of salt
How to tell it's doneAll 3 are shiny with oil, and almost no water has collected at the bottom of the bowls.
Be carefulIf you season without removing the water, they get watery and the flavor gets weak.
4
Stir-fry the ground meat sweet and salty
- Heat 1 tsp vegetable oil in a frying pan over medium heat and add the ground meat
- Stir-fry while pressing with a spatula to break it into small pieces
- When all the meat has changed color, add 1 tbsp soy sauce, 2 tsp sugar and 1/2 tsp garlic
- Stir-fry while mixing until almost no liquid is left. Move to a bowl
How to tell it's doneNo red or pink parts anywhere, and it's brown all over. Almost no liquid is left at the bottom of the pan.
Be carefulWash your hands, knife and cutting board with dish soap after touching raw meat, before cutting vegetables.
5
Fry the eggs
- Quickly wipe the frying pan from step 4 with a paper towel (it's hot, so hold the paper with chopsticks)
- Add 1 tsp vegetable oil and heat over medium heat. Crack the eggs one at a time into a small bowl, then gently slide them in
- When the edges of the whites turn white, turn to low heat and cook about 3 minutes
How to tell it's doneThe whites are completely white and set, with no see-through parts. The yolk can be as firm as you like, but for small children, older people or anyone feeling unwell, put the lid on and cook over low heat until the yolk is set too.
Be carefulAdding something wet to hot oil makes the oil splatter. Keep your face away and slide it in gently from the edge of the pan.
6
Arrange on the rice
- Put warm rice in large bowls or deep dishes
- Arrange the 3 namul and the ground meat in a circle on the rice, keeping the colors separate. Add kimchi if you have it
- Put a fried egg in the middle and 1 tsp gochujang on the side of each
- When you eat, mix everything well with a spoon first
ReadyOn top of the rice are white, orange, green and brown toppings and a fried egg.
Be carefulGochujang is spicy. If you don't like spicy food, use less, mix, taste, then add more.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The namul is wateryThe water was not removed enough after boiling. Next time, cool and then squeeze firmly by hand. For what you have now, pour off the water in the bowl, then add a little more sesame oil and salt.
The spinach is mushy and brownishBoiled too long. Next time, take it out after 1 minute and put it in water right away.
The carrot is hardCut too thick, or not boiled long enough. Next time, cut into thin strips 2–3 mm wide. For what you have now, microwave (600 W) 30 seconds at a time.
Too spicyToo much gochujang. Adding more namul or rice and mixing makes it less spicy. Next time, start with 1/2 tsp gochujang.
The whole dish tastes blandMixing well spreads the flavor, so taste after mixing everything. If it's still bland, add soy sauce or gochujang a little at a time.
The ground meat became big lumpsYou didn't break it up right after adding it. Next time, press and break it into small pieces with a spatula right after putting it in the pan.
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