Bibimap (Korean Mixed Rice with Meat and Assorted Vegetables)
Bibimap (Korean Mixed Rice with Meat and Assorted Vegetables) is a traditional Korean recipe, for a classic home and street food dish of steamed rice served topped with meat in a sauce, mixed vegetables, bibimap sauce and a fried egg. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean Mixed Rice with Meat and Assorted Vegetables (Bibimap).
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Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people. Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements (e.g. microgreens bibimbap) and also based on the dish/bowl it is served in (e.g. dolsot bibimbap and yangpun bibimbap).
More traditional and authentic versions of bibimbap are made with raw beef and raw egg yolk along with other vegetables, but it’s just as common to use cooked ingredients, particularly in home versions, as here.
Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables
Learn how to create authentic Korean Bibimbap, a vibrant and wholesome dish bursting with flavours. Complete with a bibimbap sauce that's so good, you’ll want to drizzle it on everything!
Ingredients:
For the Meat and meat sauce:
100g beef mince
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp brown sugar
1/4 tsp garlic, minced
For the Vegetables
250g spinach, washed
200g beansprouts, ends trimmed
100g shiitake mushroom (soaked if they're dried), cleaned, rinsed and sliced
120g carrots, peeled and julienned
1/2 tsp fine sea salt, divided
600g steamed rice
3 eggs (3 or 4 depending on the serving portion)
Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil)
Some toasted seasoned seaweed, shredded (about one long thin cut)
For the Bibimbap sauce:
2 tbsp gochujang
1 tbsp sesame oil
1 tbsp sugar (I prefer grated jaggery)
1 tbsp water
1 tbsp toasted sesame seeds
1 tsp vinegar (cider or white wine)
1 tsp garlic, minced
Other vegetable dish options:
Daikon radish salad, Korean cucumber side dish, Gosari and Bellflower root
Method:
Begin by mixing the minced beef in a bowl with the soy sauce, sesame oil, brown sugar and garlic. Cover and set aside to marinate for 30 minutes, whilst you prepare the other ingredients.
Set a wok over medium high heat. Once hot add a little oil and use to stir-fry the beef and its marinade for about 3–5 minutes, until cooked thoroughly.
For the bibimap sauce, simply whisk all the ingredients together in a bowl.
Add a little more oil to the wok then add in the beansprouts and stir-fry for about 3 minutes, or until heated through. You can add the spinach to this if you like, stir-frying until they wilt and blend with the beansprouts. Turn into a warmed bowl and set aside.
Add a little cooking oil to the wok along with 1/4 tsp of fine sea salt and cook the carrots over medium high to high heat for 2 to 3 minutes.
Add some cooking oil and 1/4 tsp of fine sea salt in your wok and cook the mushrooms over medium high to high heat until they are all cooked (about 2 to 3 minutes).
Fry the eggs in a frying pan until they're done to your liking (though sunny side up is traditional).
To serve, set the rice in the base of a serving bowl. Top with the meat then add the assorted vegetables, seasoned seaweed, bibimbap sauce, finish with the fried eggs, then serve.
To eat, mix the ingredients in the bowl, and dig in.
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