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Bibimbap

Name: Bibimbap
Total time: 40 min
Yield: Serves 2
Cuisine: Korea
Ingredients: 2 bowls Cooked rice; 150g Ground beef; 1 bunch Spinach; 1/2 Carrot; 1 bag Bean sprouts; 2 Egg; 2 tbsp Gochujang; 2 tbsp Sesame oil; 1 clove Garlic

Rice Dish

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

A colorful bowl of rice topped with seasoned vegetables and a fried egg, mixed together with gochujang — Korea's signature rice bowl.

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📖 The Story Behind This Dish

"Bibim" means "mixed" and "bap" means rice — bibimbap began as a practical, well-balanced way to use up leftover vegetables and banchan by arranging them over rice and tossing everything with gochujang. Jeonju is especially famous as its birthplace, and nearly every household and region has its own take on which toppings to include.

🌆 Where it's eaten: Rice and vegetables are arranged in a hot bowl with a raw or soft egg yolk placed in the center. Right before eating, gochujang is added and everything gets mixed together vigorously.

🥕 Ingredients (serves 2)

Cooked rice 2 bowls
Ground beef 150g
Spinach 1 bunch
Carrot 1/2
Bean sprouts 1 bag
Egg 2
Gochujang 2 tbsp
Sesame oil 2 tbsp
Garlic 1 clove

👩‍🍳 Instructions

Blanch the spinach and bean sprouts separately, squeeze out excess water, then toss each with sesame oil, salt, and garlic to make namul.
Julienne the carrot and quickly stir-fry in sesame oil, seasoning with salt.
Season the ground beef with soy sauce, sugar, and grated garlic, then cook in a pan.
Fry the eggs sunny-side up, keeping the yolks soft.
Arrange rice in a bowl, top with the namul, carrot, and beef in colorful sections, then place an egg on top. Serve with gochujang and mix thoroughly just before eating.

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