Classic Bibimbap
Experience the vibrant flavors of Korea with this classic Bibimbap, a colorful bowl of warm rice topped with an array of perfectly seasoned vegetables, a rich fried egg, and a spicy gochujang sauce. Each spoonful offers a delightful harmony of textures and tastes, making for a satisfying and wholesome meal that's as beautiful as it is delicious.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 598 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 0.75 cupshort grain rice, uncooked
- 1.5 cupwater
- 2 tbspvegetable oil
- 2 pcsegg
sauce
- 2 tbspsoy sauce
- 2 tbspgochujang
- 2 tspsesame oil
- 1 tspsugar
- 1 clovegarlic, minced
vegetables
- 150 gspinach
- 1 pcscarrot, julienned
- 0.5 pcszucchini, julienned
- 4 pcsshiitake mushroom, sliced
garnish
- 1 tsptoasted sesame seed
Equipment
medium saucepan · tight-fitting lid · fine-mesh sieve · small bowl · small pot · large skillet · 2× serving bowls · whisk (optional) · chef's knife · cutting board
The method
Step by step
- 1
Rinse the short-grain rice thoroughly under cold running water in a fine-mesh sieve until the water runs completely clear, indicating excess starch has been removed.
About 5 min
Cook’s note: Rinsing the rice prevents it from becoming sticky and clumpy, ensuring a fluffy texture.
- 2
Combine the rinsed rice and 1.5 cups of water in a medium saucepan with a tight-fitting lid.
- 3
Bring the rice and water to a rolling boil over high heat, then immediately reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 15 minutes.
About 15 min
Cook’s note: Do not lift the lid during cooking, as this allows steam to escape and can result in unevenly cooked rice.
- 4
Remove the saucepan from the heat and let the rice steam, still covered, for an additional 10 minutes to allow the grains to fully absorb any remaining moisture and become tender.
About 10 min
Cook’s note: This resting period is crucial for achieving perfectly cooked, separate rice grains.
- 5
While the rice cooks and rests, prepare the gochujang sauce by whisking together 2 tablespoons of soy sauce, 2 tablespoons of gochujang, 2 teaspoons of sesame oil, 1 teaspoon of sugar, and 1 minced clove of garlic in a small bowl until well combined.
About 5 min
Cook’s note: Taste the sauce and adjust the sugar for sweetness or gochujang for spice to match your preference.
- 6
Bring a small pot of water to a boil, then blanch the spinach for 30 seconds until just wilted and bright green.
About 2 min
Cook’s note: Blanching quickly preserves the spinach's vibrant color and tender-crisp texture.
- 7
Immediately drain the blanched spinach and squeeze out any excess water using your hands or a clean kitchen towel.
About 1 min
Cook’s note: Removing excess water prevents the spinach from making the dish watery.
- 8
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
About 1 min
Cook’s note: Using a large skillet ensures even cooking and prevents overcrowding, which can lead to steaming instead of sautéing.
- 9
Add the julienned carrot to the hot skillet and sauté for 3-4 minutes until slightly tender-crisp.
About 4 min
Cook’s note: Cook vegetables separately to maintain their distinct textures and flavors.
- 10
Remove the sautéed carrot from the skillet and set it aside in a separate bowl.
- 11
Add the julienned zucchini to the same skillet and sauté for 3-4 minutes until tender-crisp and lightly browned.
About 4 min
- 12
Remove the sautéed zucchini from the skillet and set it aside with the carrot.
- 13
Add the sliced shiitake mushrooms to the skillet and cook for 3-5 minutes until softened and lightly browned.
About 5 min
Cook’s note: Allowing mushrooms to brown slightly enhances their umami flavor.
- 14
Remove the cooked mushrooms from the skillet and set them aside.
- 15
Add the remaining 1 tablespoon of vegetable oil to the skillet and reduce the heat to medium-low.
- 16
Carefully crack two eggs into the skillet and fry them sunny-side up until the whites are fully set and the yolks remain runny.
About 4 min
Cook’s note: A runny yolk is traditional for Bibimbap, adding a rich, creamy element when mixed into the dish.
- 17
To assemble, divide the warm, cooked rice evenly between two large serving bowls.
About 1 min
Cook’s note: Warm bowls help keep the Bibimbap hot longer.
- 18
Artfully arrange the blanched spinach, sautéed carrot, zucchini, and shiitake mushrooms in separate sections over the rice in each bowl.
About 1 min
Cook’s note: The visual appeal of Bibimbap is part of its charm; arrange vegetables neatly for a beautiful presentation.
- 19
Carefully place one fried egg on top of the vegetables in each bowl.
- 20
Drizzle a generous amount of the prepared gochujang sauce over the ingredients and sprinkle with toasted sesame seeds.
About 1 min
Cook’s note: The amount of sauce can be adjusted to personal preference for spice and flavor.
- 21
Serve immediately, instructing diners to mix all ingredients thoroughly before eating to combine the flavors and textures.
Per serving
Nutrition
- Calories
- 598.1kcal
- Protein
- 17.1g
- Carbs
- 74.2g
- Fat
- 27g
- Fibre
- 5.3g
- Sugar
- 8.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
For an authentic touch, consider adding thinly sliced marinated beef (bulgogi) or tofu for a protein boost. Serve with a side of kimchi or other Korean banchan. This dish pairs wonderfully with a light lager or a refreshing iced tea. Feel free to experiment with other vegetables like bean sprouts or bell peppers.
Store leftover Bibimbap components separately in airtight containers in the refrigerator. Cooked rice, vegetables, and sauce can be stored individually.
Reheat rice and vegetables gently in a microwave or a skillet until warmed through. Fry a fresh egg for best results. Do not reheat the egg if it was previously cooked.