Classic Bibimbap (Korean Mixed Rice) – Healthy & Customizable

 The ultimate healthy meal in a bowl. Learn how to make authentic Bibimbap with seasoned vegetables (Namul), crispy rice, and our signature sweet-spicy Gochujang sauce.

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Introduction

Bibimbap (비빔밥) literally translates to "mixed rice." It is one of the most iconic Korean dishes because it is visually stunning and incredibly balanced. It features a bed of white rice topped with various seasoned vegetables (namul), meat (usually beef), a fried egg, and a dollop of spicy Gochujang paste. The magic happens when you mix it all together—the flavors of sesame oil, chili paste, and fresh veggies merge into the perfect bite. It’s the best way to "eat the rainbow."

Ingredients

The Base

• 4 cups Steamed short-grain white rice

• 1 lb (450g) Ground beef (minced) or thinly sliced ribeye

• 4 Eggs (fried sunny-side up)

The Vegetables (Namul)

• 1 bunch Spinach, blanched and seasoned with sesame oil/salt

• 2 cups Bean Sprouts, blanched and seasoned

• 1 Carrot, julienned and sautéed

• 1 Zucchini, julienned and sautéed

• 4 Shiitake mushrooms, sliced and sautéed

• Optional: Fernbrake (Gosari) or Radish (Mu)

The Bibimbap Sauce (The Secret)

• 4 tbsp Gochujang (Korean Chili Paste)

• 1 tbsp Sugar (or honey)

• 1 tbsp Sesame Oil

• 1 tbsp Water (to thin slightly)

• 1 tsp Vinegar (optional, for tang)

• 1 tsp Toasted Sesame Seeds

Meat Marinade

• 1 tbsp Soy Sauce

• 1 tbsp Sugar

• 1 tsp Minced Garlic

• 1 tsp Sesame Oil

Instructions

1. Marinate & Cook Meat: Mix the beef with the marinade ingredients. Let's sit for 10 minutes. Sauté in a hot pan until browned and fully cooked. Set aside.

2. Prepare Vegetables (The "Namul"):

   • Spinach/Bean Sprouts: Blanch in boiling water for 30 seconds. Rinse in cold water. Squeeze dry. Toss with a pinch of salt and sesame oil.

   • Carrots/Zucchini/Mushrooms: Sauté each vegetable separately in a pan with a little oil and a pinch of salt until tender-crisp. Keep colors separate for presentation!

3. Make the Sauce: In a small bowl, whisk together the Gochujang, sugar, sesame oil, water, and seeds until smooth.

4. Fry the Eggs: Fry the eggs sunny-side up (runny yolk is best as it acts as a sauce when mixed).

5. Assemble: Place a mound of warm rice in a bowl. Arrange the vegetables and meat in contrasting color sections around the rice (like a pie chart). Place the egg in the center.

6. Serve: Add a generous dollop of the sauce on top. Mix thoroughly right before eating!