National Dishes of the World

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Bibimbap
Photo: Sous Chef, CC BY 2.0, Wikimedia Commons

main dish

Bibimbap

비빔밥 (bibimbap)

A bowl of rice topped with colourful namul vegetables, beef and a fried egg, mixed with spicy gochujang.

Eaten in: South Korea

Prep
40 min
Cooking
30 min
Resting
15 min
Total
1 h 25 min
Servings
4

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About the dish

Bibimbap literally means ‘mixed rice’: a bowl of hot rice topped with separately prepared namul vegetables dressed with sesame oil – spinach, bean sprouts, carrot, courgette, shiitake mushrooms or gosari fern shoots – plus stir-fried beef and a fried egg or raw yolk. Before eating, a spoonful of gochujang chilli paste is added and everything is mixed vigorously. The version from Jeonju is the most famous, and dolsot bibimbap is served in a sizzling stone bowl that crisps the rice at the bottom into a golden crust. It is also a good way to use up leftover banchan.

Main ingredients

  • rice
  • spinach
  • bean sprouts
  • carrot
  • beef
  • egg
  • gochujang
  • sesame oil

South Korea: The bibimbap of Jeonju in North Jeolla province is especially famous.

More: Wikipedia (pl) Wikipedia (en)

Recipe

Bibimbap

https://foodmap.ominuvo.com/dish/bibimbap

Ingredients

4 servings

4 servings

Method

  1. Mix the beef with the marinade ingredients and leave for 15 minutes.

  2. Blanch the spinach (30 seconds) and the sprouts (3 minutes) separately, squeeze dry and season each with sesame oil, garlic, salt and sesame seeds.

  3. Stir-fry the carrot, courgette and mushrooms separately in a little oil, about 2 minutes each, and salt lightly.

  4. Stir-fry the beef over high heat for 2–3 minutes until browned, then fry the eggs, keeping the yolks runny.

  5. Fill bowls with rice, arrange the vegetables and meat in separate heaps around the edge and put an egg in the middle.

  6. Serve with gochujang and sesame oil – everyone adds paste to taste and mixes their bowl thoroughly.

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