a filling bowl of rice with traditional bibimbap vegetables, meat, and gochujang sauce! Utilize this simple bibimbap recipe to enjoy it at home. For vegetarian or vegan Bibimbap, you can skip the egg and the pork.
WHAT IS BIBIMBAP?
A massive bowl of rice is called bibimbap, typically served with a gochujang sauce and a variety of separately prepared meat and veggies. Bap is rice, and bibim is mixing. The mixing typically takes place at the diner’s table.
With each bite, you may savor a delectable symphony of many flavors and textures after mixing the vegetables, beef, and rice with a hot gochujang sauce. One of my favorite Korean comfort dishes is this filling bowl of rice!
There are numerous varieties of Bibimbap in Korea, based on the toppings, areas, sauces, etc. A few examples include Bibimbap made with sannamul (wild veggies), jeyuk (spicy pork), harmful (seafood), and yeolmu (young radish greens).
Nevertheless, Jeonju, the provincial capital of North Jeolla, is where you can find the most well-known Bibimbap. High-quality ingredients and intricate preparations with up to 30 toppings are hallmarks of Jeonju bibimbap.
We frequently prepare this dish at home using leftover sides from prior dinners. It’s a tasty way to finish off the leftovers. But with a few freshly prepared, straightforward side dishes, you can quickly cook them. I sincerely hope you enjoy it at home using this simple bibimbap recipe.
With each bite, you may savor a delectable symphony of many flavors and textures after mixing the vegetables, beef, and rice with a hot gochujang sauce. It’s one of my all-time favorite comfort dishes from Korea! I sincerely hope you enjoy it at home using this simple bibimbap recipe.
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INGREDIENTS FOR BIBIMBAP
As was already noted, Bibimbap comes in a variety of forms. The most popular variety of Bibimbap includes beef and a few veggies and is frequently topped with a fried egg that has been cooked sunny side up.
Although ground beef can also be used, bulgogi-style beef is more frequently used for meat. If you’d prefer, you may also use spicy pork or chicken bulgogi.
Here are some typical bibimbap vegetables that I used in this recipe, though there are countless possibilities, and you can use any number of them:
- Sprouting beans (sukju namul, )or soybeans (kongnamul, ). Kongnamul is more frequently seen in Bibimbap in Korea.
- A cucumber
- Mushrooms: Although pyogo beoseot is a traditional dish, you can substitute any mushroom.
- A carrot: Red or orange bell peppers can be substituted.
- Zucchini, mu saengchae (radish salad), onion (sliced and sautéed), bellflower roots (Dorji – soaked and sautéed), fiddlehead ferns, lettuce leaves, red cabbage, kimchi, gim (roasted seaweed sheet, aka nori), and other vegetables are typical additions to bibimbap dishes. For more choices, see my compilation of 15 Korean vegetable side dishes.
AMOUNT OF RICE TO USE
For this dish, Koreans often use short-grain white rice. Instead, use short-grain brown rice or rice with a mixture of grains to make this Korean rice dish healthier. Use any rice you can find if short grain rice is not readily accessible where you live.
Use less water than recommended for cooking the rice by following the directions on the package or in a rice cooker. For optimal results, the rice should be a touch drier than usual.
SAUCE FOR BIBIMBAP
Gochujang is the most popular bibimbap sauce, but other sauces, such yangnyeom ganjang (based on soy sauce) and doenjang are also used. Bibimbap is a terrific dish to serve if you have a tub of ssamjang.
Gochujang, which is umami-rich, salty, spicy, and somewhat sweet, doesn’t require much else for Bibimbap. I simply thin it out with water for simple mixing and then add a little sugar and sesame oil. I’m done now! Depending on the brand, gochujang has different levels of sweetness and thickness. Additionally, if your gochujang has been kept in the refrigerator, it has probably dried out a little. Water and sugar levels should be adjusted accordingly.
HOW TO MAKE IT
- Although the recipe appears lengthy, it is essentially a compilation of various straightforward side dishes (banchan). Unique toppings should only be mildly salted because gochujang sauce will be blended with everything.
- Unless you’re using ground beef or pre-cut bulgogi meat, slice or cut the beef into thin, bite-sized strips. For around 20 minutes, marinate after combining the marinade ingredients. Over high heat, sauté in a skillet for two to three minutes.
- Vegetables: Namul meals are vegetable toppings (seasoned vegetable side dishes). After salted, stir-fried, or blanched, they are seasoned with a few simple seasoning components.
- Bring some water to a boil, then blanch the spinach and bean sprouts in it. To stop cooking, quickly drain and shock with cold water. Drain once again. Mix in the ingredients for the seasoning. In the recipe card, I’ve added the substitution of soybean sprouts (kongnamul) under More Vegetable Options.
- Slice the cucumbers thinly crosswise after cutting them in half lengthwise. Sliced cucumbers should be liberally salted before being left for 10 to 15 minutes. Squeeze extra liquid out. Mix in the ingredients for the seasoning.
- Slice the carrots and mushrooms very thinly. In a skillet that has been lightly greased and heated to medium-high, sauté each vegetable for 1 to 2 minutes while seasoning with salt and pepper. If using, you can prepare zucchini or onion slices similarly.
- An egg can be fully cooked or sunny side up. Sometimes, as is typical in Jeonju bibimbap, simply the raw egg yoke is utilized.
Place the Bibimbap in a sizable dish and serve it at room temperature. Your dining experience will be elevated if served in a scalding hot stone bowl (dolsot). The bottom layer of rice in the heated stone bowl develops a lovely golden crust, and the remaining rice sizzles as it is stirred.
Over medium heat, lightly coat a stone or earthenware bowl with a teaspoon of sesame oil. Place the toppings on top of a dish of cooked rice. Rice should sizzle after several minutes of cooking.
Stone pots or earthenwares come in various styles and can be purchased online or at Korean marketplaces. Try a casserole dish or a cast-iron pan for a comparable result if none are available.
VEGAN OR VEGETARIAN BIBIMBAP
It’s simple to make vegetarian or vegan bibimbap. Just omit the egg and beef. Tofu is a fantastic protein alternative and a perfect meat substitute. A few veggie toppings will be fantastic. As I demonstrated in my recipe for tofu bibimbap, pan-frying the tofu brings out more of its nutty flavor and gives it a beautiful, chewy texture.
Slice up whatever vegan or vegetarian kimchi you have. Your rice bowl will benefit from having it added.
BUILDING AND CONSUMING BIBIMBAP
Cooking the rice is the first step in preparing this dish. Next, prepare the vegetables and whisk the sauce while it simmers. The cucumber should come first, so it has time to marinade. Afterward, sauté the spinach, mushrooms, and carrots while blanching the bean sprouts—Cook the eggs, last but not least.
Each bowl should start with a layer of cooked rice and be topped with an egg. Place the egg in the center of the bowl and arrange the vegetables around it in parts. Drizzle the gochujang sauce over everything. Break the egg yolk and combine the ingredients when ready to eat. After all, the word “bibimbap” means “mixed rice” in the literal sense. The rice and vegetables will be coated in the sauce and runny egg yolk, giving the bowl a great flavor and making it enjoyable to eat.
Extra sauce, thinly sliced green onions, and kimchi are things I like to serve with my Bibimbap and mix in as I eat. You are welcome to exclude these ingredients from your dish or include them immediately. Once more, this recipe is adaptable, so make it your own to make a bowl you enjoy!
IS BIBIMBAP VEGETARIAN?
Bibimbap can be vegetarian when served with an egg, depending on the components of the Gochujang sauce and whether or not it is eaten with meat. Although we went with a perfectly cooked fried egg, we also offer several equally tasty vegan alternatives below.
WHAT IS GOCHUJANG?
A standard recipe for gochujang, a hot-and-sweet Korean sauce, calls for chiles, glutinous rice, salt, and fermented soybeans. Since most brands do not include gluten, I created my vegan Gochujang recipe, which tastes similar to the original. Additionally, it can be made with just 1 blender, five ingredients, and 5 minutes.
DO YOU NEED A DOLSOT (HOT STONE BOWL) FOR SERVING BIBIMBAP?
Dolsot is a heated stone bowl traditionally used to serve Bibimbap, enabling you to create the dish and then heat the bottom to toast the rice and make it crispy. Yum.
Nevertheless, you may either omit the dolsot and use a straightforward serving bowl or, in the case of my little hack, stir-fry your cooked rice in a bit of sesame oil until crispy and browned before serving so it gains some extra crunch and texture.
WHICH VEGETABLES ARE INCLUDED IN BIBIMBAP?
In addition to cooked rice, Bibimbap frequently includes a variety of cooked veggies that have been prepared in various ways. For a midweek supper, though, I just sautéed bean sprouts, green onion, carrots, zucchini, and fresh spinach in a bit of sesame oil and coconut aminos (you could also use tamari or sea salt) and then finished it off with a scattering of sesame seeds.Print
FAQs About Traditional Bibimbap
What makes Bibimbap unique?
A single serving of Bibimbap provides a unique combination of flavor and nutrients. The bowl is filled with a sense of harmony made possible with a low-calorie intake thanks to the mixture of fresh vegetables of various hues, rice, and meat.
What materials make up a bibimbap bowl?
One of the most popular Korean recipes is Bibimbap. a bowl of rice topped with seasoned sautéed veggies of all kinds, marinated meat (often beef), and a sunny-side-up fried egg. The dish is then garnished with sesame seeds and a generous amount of the sweet-spicy-savory Bibimbap sauce.
What differentiates Bibimbap from bulgogi?
One is beef bulgogi, which consists of thinly sliced, marinated rib-eye steak served with vegetables over rice. Another well-liked dish is Bibimbap, which is made of rice, various seasonal vegetables, and meat. It is also served with a fried egg and a hot sauce.
What distinguishes Bibimbap from kimbimbap?
Both the Korean foods bibimbap and kimbap contain rice. Sesame-flavored rice and toppings, including meat, vegetables, eggs, and cheese, are wrapped in nori to make kimbap. It looks something like a sushi roll. A bowl of hot rice, bulgogi, vegetables, and eggs is called Bibimbap.
Is Bibimbap a nutritious dish?
Given that it primarily comprises protein blended with a range of nutritious veggies and is rounded out with carbs from the rice, Bibimbap is a very healthy dish. It makes a very well-balanced, nutrient-rich meal.
More Alternative Rice Recipes to try!
VEGETABLE BIRYANI WITH LEFTOVER RICE
Having trouble deciding what to do with some leftover boiled rice? You may also not feel like cooking any gravy to go with the rice because you are already tired of making and eating fried rice, zeera rice, etc. Then, here is a solution: you can make a delicious biryani out of regular boiled rice.
The secret is to prepare a tasty, spicily spiced dry vegetable gravy, put it over the rice, and give it dum. There is no set rule for it; you can use any vegetable you choose or have on hand.
KIMCHI FRIED RICE
Although there are six components in this recipe, the rice, and the kimchi really make it. Fried rice begs to be on the menu if there are unopened rice containers from last night’s takeout. No better time to cook Kimchi Fried Rice than if you also have kimchi on hand (which you should).