Bibimbap

Bibimbap is an amazing Korean dish which means mixed rice with vegetables and meat or tofu. There are lots and lots of variations, because everyone has its own favorite. This Bibimbap recipe comes easy together and is full of amazing flavors. You can be sure that the whole family will enjoy this homemade Bibimbap because it is so good.

Reasons to make Bibimbap

It is a dish that is full of flavors in each and every bite, and you can taste all components, so delicious.

Wait for the Bibimbap sauce that you can use for many other things. So much amazing flavor. That alone is a keeper.

See my step by step pictures and know you can make everything easily at home, yet the result will taste like in an amazing restaurant.

What you need for this Bibimbap recipe

Make sure you have the following Bibimbap ingredients ready:

First, you can cook up some rice, or use minute rice to save time. Nothing complicated about that and so easy.

As vegetables, we use carrots, spinach, and shiitake mushrooms. A great combination of textures and flavors, including umami.

Vegan ground beef makes a wonderful meat texture.

Usually, Bibimbap comes with an egg. I use vegan egg replacer instead, something you should find in the refrigerator aisle of your super market. 

Finally, we use sesame oil for frying, and garlic, brown sugar, and soy sauce for seasoning.

What’s in this Bibimbap sauce

Gochujang paste is a Korean hot paste which adds a lot of flavor. This is truly the star of the show and in my gusto the amazing part of this Bibimbap recipe.

Sesame oil for more delicious flavor, yes add this to this sauce as well.

Brown sugar again balances all the other flavors.

Soy sauce for a bolder umami flavor.

How to make Bibimbap

First, marinate the beef. In a bowl or freezer pack combine 1 Tbs Gochujang paste with 1 tsp sugar, 1 Tbs soy sauce and 1 Tbs sesame oil. Add the beef and mix or shake and let all marinate for at least for 10 minutes.

Now, prepare the Bibimbap sauce: combine 2 Tbs sesame oil, the remaining Gochujang paste, sugar, soy sauce, garlic. Set aside.

Cooking all Bibimbap ingredients

For the rice: I have it ready, but if you don’t, cook some according to the package directions.

Remove beef from the bowl or freezer bag after marinating. Heat a pan up, add beef. You don’t need any other oil as it is already in the marinade. Cook for around 4 minutes.

Next for the carrots: heat 1 Tbs sesame oil in a pan, add a pinch of salt and pepper. Cook them until done for 5 minutes, remove from the pan.

Shiitake mushrooms: Heat oil 1 Tbs again, cook them for around 6 minutes, remove.

For the spinach, add 1 Tbs oil to the pan and season with a pinch of salt and pepper. Cook for 3 minutes.

Last but not least egg replacer, prepare according to the package directions.

Assemble Bibimbap

To a bowl or plate: add rice, followed by meat, vegetables, Bibimbap sauce as much as you like, and eggs on top.

Tips and tricks

To save some time: use more pans to prepare each of the ingredients at the same time:

Leftovers are great for around 5 days.

Bibimbap also tastes delicious cold, yummy.

Instead of the vegan ground beef, you can also use tofu or tempeh.

Other recipes to try

• Korean Rice
• Japchae
• Pad See Ew
• Drunken Noodles
• Veggie Fried Rice
• Dan Dan Noodles
• Mushroom Noodles
• Singapore Noodles
• Pan Fried Noodles

Share your remakes of Bibimbap with a tag on Instagram or Facebook.

Enjoy, Florian.