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Authentic Korean Bibimbap

The authentic Korean Bibimbap recipe, much better than in any restaurant
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4.84/5 (18)
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Course: Main course
Cuisine: Korean
Servings: 2 portions
Calories: 949kcal
Author: Marc Winer

Equipment

Ingredients

Main Ingredients

  • 100 g of ground beef ideally 30% fat content
  • 250 g of seasoned spinach see seasoning below
  • 350 g of seasoned mung bean sprouts see seasoning below
  • 100 g shiitake mushrooms thinly sliced
  • 120 g of carrots
  • 0.5 teaspoon salt
  • 2 portions of cooked rice
  • 2 eggs
  • Cooking oil
  • Seasoned grilled seaweed cut into thin strips

Marinade

  • 2 cloves garlic chopped
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon of brown sugar

Bibimbap Sauce

  • 2 tablespoons of gochujang
  • 1 tablespoon sesame oil
  • 1 tablespoon of sugar
  • 1 tablespoon water
  • 1 tablespoon of sesame seeds
  • 1 teaspoon rice vinegar
  • 1 teaspoon garlic chopped

Spinach

  • 250 g of baby spinach
  • 1 teaspoon salt
  • Water for boiling

Sauce for Spinach

  • 1 teaspoon green onions finely chopped
  • 0.5 teaspoon garlic chopped
  • 0.25 teaspoon salt
  • 1 teaspoon of white sesame seeds
  • 1 tablespoon sesame oil

Bean Sprouts

  • 350 g of fresh mung bean sprouts
  • 1 teaspoon salt
  • Water for boiling

Sauce for Bean Sprouts

  • 1 teaspoon green onions finely chopped
  • 0.5 teaspoon of minced garlic
  • 0.5 teaspoon salt
  • 1 teaspoon of black sesame seeds
  • 1 tablespoon sesame oil
US Customary - Metric

Procédé

Meat Preparation

  • Mix the ground beef with the marinade. Marinate the meat for about 30 minutes.
    boeuf mélangé à marinade
  • Add a little cooking oil to a wok and cook the meat over high heat for 3 to 5 minutes.
    boeuf cuit dans wok

Bibimbap Sauce

  • Mix the Bibimbap sauce ingredients in a bowl.
    sauce bimbimbap dans un bol

Spinach

  • Wash them in cold water. Bring the water to a boil with salt
    épinards dans casserole
  • Blanch the spinach for 30 seconds, then rinse under cold water.
  • Drain and squeeze to remove excess water. Cut the spinach and mix with the spinach sauce.
    épinards mélangés avec sauce

Bean Sprouts

  • Rinse them and bring the water to a boil with salt.
  • Blanch the sprouts for 1-2 minutes, then rinse with cold water.
    jeunes pousses dans casserole
  • Drain, squeeze to remove excess water, and mix with the bean sprout sauce.
    jeunes pousses mélangées à la sauce

Carrots and Mushrooms

  • Peel and julienne the carrots.
    carottes et champignons découpés
  • Clean and slice the mushrooms.
  • Cook separately in a wok with a little oil and 1/4 teaspoon of salt each over medium-high heat for 2 to 3 minutes.
    carottes dans wok

Eggs

  • Make fried eggs or prepare them according to your preference.
    cuisson oeuf au plat

Assembly

  • Put the rice in a bowl.
  • Add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce, and the egg on top of the rice. Serve.
    assemblage final du bibimbap

Notes

You can also use non-ground beef, or even ground chicken. What changes is the texture. I appreciate ground meat because it mixes very well with the rice, and after all, that's the fundamental principle of Bibimbap

Nutrition

Calories: 949kcal | Féculents: 162g | Protein: 29g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 199mg | Sodium: 765mg | Potassium: 444mg | Fiber: 3g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg
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