Bibimbap

10 Bibimbap Rice Bowl Recipes You’ll Love

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Craving a vibrant and flavorful meal? Look no further than bibimbap! This iconic Korean rice bowl is a symphony of textures and tastes, featuring a colorful array of seasoned vegetables, savory protein, perfectly cooked rice, and a rich, spicy gochujang sauce. From classic bibimbap recipes to exciting variations, we’ve curated 10 must-try bibimbap rice bowl recipes that will tantalize your taste buds and leave you wanting more. Get ready to discover your new favorite bibimbap dish!

Easy One-Pan Beef & Pork Bibimbap

This recipe provides a simple method for creating a delicious and satisfying bibimbap using only one pan. The flavorful ground meat mixture, combined with fresh vegetables and a savory sauce, makes this a quick and easy weeknight meal.

Ingredients

  • 5.3 oz ground beef and pork mix
  • 1/2 bunch komatsuna (Japanese mustard spinach) or substitute with spinach
  • 1/3 carrot
  • 1/2 bag bean sprouts
  • Sauce:
    • 2 tablespoons yakiniku sauce
    • 1 teaspoon gochujang (Korean chili paste)
    • 1/2 teaspoon chicken bouillon granules
    • 1/2 teaspoon sugar
    • 2 cm garlic paste (about 1 clove minced)
    • Pinch of salt
  • Cooked white rice
  • Egg yolks or soft-boiled eggs (optional)
  • Toasted white sesame seeds (optional)

Instructions

Step 1: Prepare the Vegetables

Trim the ends off the komatsuna and chop into 1 1/4 inch pieces. Julienne the carrot.

Step 2: Cook the Meat

Add the ground beef and pork mixture to a large frying pan and cook over medium heat, breaking it up with a spoon, until browned.

Step 3: Stir-fry the Vegetables and Sauce

Add the carrots and the tougher stems of the komatsuna (if using) to the pan with the meat. Once they begin to soften, add the bean sprouts and komatsuna leaves (or spinach). Stir in the yakiniku sauce, gochujang, chicken bouillon granules, sugar, garlic paste, and salt. Continue to stir-fry until the vegetables are tender and the sauce is well combined.

Step 4: Assemble the Bibimbap Bowls

Divide the cooked white rice into bowls. Top with the meat and vegetable mixture. For an extra touch, add an egg yolk or a soft-boiled egg and sprinkle with toasted sesame seeds.

Iberico Pork & Wagyu Beef Bibimbap with a Korean Twist

This recipe offers a delicious fusion of Korean flavors and premium meats with a fun teppan grill finish. It’s a flexible dish, allowing you to use whatever vegetables you have on hand. This version highlights the rich flavors of Iberico pork and Wagyu beef combined with a spicy Korean-inspired sauce.

Ingredients

  • Vegetables (flexible): Suggestions include king oyster mushroom, red and yellow bell peppers, carrot, cucumber
  • 2 Eggs
  • 1 1/2 tablespoons Korean chili paste
  • 2 cloves Garlic
  • 1 tablespoon Sugar
  • Sesame oil
  • 2 slices Iberico Pork
  • 3 slices Wagyu Beef
  • White sesame seeds
  • Cooked rice

Instructions

1. Prepare the Vegetables: Julienne your chosen vegetables. Stir-fry them in sesame oil until tender-crisp. You can stir-fry them all together or separately for a more visually appealing final dish.

2. Cook the Eggs: Separate the egg whites and yolks. Cook each separately into thin omelets. Once cooked, slice the omelets into thin strips.

3. Make the Korean-Inspired Sauce: Cut the Iberico pork into pieces and stir-fry with the Korean chili paste, sugar, garlic, and sesame oil until fragrant. This creates the flavorful sauce for the bibimbap.

4. Assemble and Grill: Layer cooked rice in a bowl or on a teppan grill surface. Arrange the stir-fried vegetables, the flavorful pork sauce, and the egg strips over the rice. Top with the Wagyu beef slices. For a final touch, briefly heat everything on the teppan grill to combine the flavors and add a nice sear to the beef. Garnish with white sesame seeds.

5. Enjoy! Your Korean-style Iberico Pork and Wagyu Beef Teppan Bibimbap is ready to eat!

Korean Bibimbap: A Simple and Delicious Recipe

This recipe provides a straightforward approach to making delicious Korean Bibimbap. With a focus on fresh ingredients and a flavorful sauce, this dish is sure to satisfy.

Ingredients

Vegetables:

  • Zucchini
  • Carrots
  • Bean sprouts
  • Onion
  • Leafy greens (e.g., spinach, kale)
  • Mushrooms

Adjust the vegetable amounts to your preference. A smaller quantity is recommended as they will be mixed with rice.

Other Ingredients:

  • 1-2 Eggs
  • Korean Bibimbap Sauce (see instructions)
  • Cooked Rice
  • Garlic
  • Sesame Oil
  • Salt (optional)
  • Olive Oil (optional)

Instructions

Step 1: Prepare the Vegetables

Wash and chop all vegetables. Stir-fry each vegetable separately with garlic and sesame oil. Season lightly with salt, if desired, keeping in mind the sauce will also add flavor. Blanching the vegetables is a good alternative for those who prefer less oil.

Onions can be enjoyed raw, thinly sliced and mixed directly with the rice. Soaking sliced onions in ice water can mellow their sharpness.

Step 2: Fry the Eggs

Fry the eggs to your liking. Runny yolks are recommended, as they create a rich and creamy texture when mixed with the rice.

Step 3: Assemble the Bibimbap

The sauce is key to a flavorful Bibimbap. Prepare the sauce according to a preferred recipe. Place cooked rice in a bowl. Arrange the stir-fried vegetables neatly over the rice. Place the fried egg(s) in the center. Drizzle generously with the Bibimbap sauce.

Step 4: Mix and Enjoy!

Mix all the ingredients thoroughly before eating. Enjoy your delicious and authentic Korean Bibimbap!

Beef Bulgogi Bibimbap

This recipe guides you through creating a delicious and authentic Beef Bulgogi Bibimbap. Featuring thinly sliced, marinated beef, crispy pan-fried rice, and a vibrant array of fresh vegetables, this dish is topped with a rich gochujang sauce and a perfectly poached egg.

Ingredients

For the Beef Marinade:

  • 14 ounces grass-fed beef, half-frozen and thinly sliced
  • Minced garlic
  • Grated onion
  • Grated Asian pear
  • Soy sauce
  • Mirin
  • Pepper
  • Brown sugar

For the Gochujang Sauce:

  • 1 tsp Gochujang paste
  • 1 tsp minced garlic
  • 1 tsp soy sauce
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1 tsp mirin

For the Bibimbap:

  • ½ cup basmati rice, cooked
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds
  • 14 shiitake mushrooms
  • 1 tbsp each: blanched spinach, bean sprouts, julienned carrot, sliced cucumber, and chopped sweet red pepper
  • 1 fresh farm egg
  • Kimchi, for serving

Instructions

Marinate the Beef: Combine all marinade ingredients in a bowl. Add the thinly sliced beef and marinate for at least four hours, or preferably overnight.

Prepare the Gochujang Sauce: In a small bowl, whisk together all sauce ingredients until well combined. Adjust to taste.

Prepare the Vegetables and Rice: Roast the shiitake mushrooms in sesame oil until tender. Pan-fry the cooked rice in sesame oil until crispy. Separately, sauté the remaining vegetables in sesame oil until slightly softened.

Cook the Beef: In a hot skillet or cast iron pan, quickly sear the marinated beef for about one minute per side, or until cooked to your liking.

Assemble the Bibimbap: Place the crispy rice in a bowl. Arrange the sautéed vegetables, cooked beef, and roasted mushrooms over the rice. Top with a poached egg and drizzle generously with the gochujang sauce. Sprinkle with sesame seeds. Serve with kimchi on the side.

Korean Bibimbap: A Delicious and Easy Recipe

Bibimbap, meaning “mixed rice with meat and assorted vegetables,” is a vibrant and flavorful Korean dish. This recipe provides a simple yet authentic way to enjoy this iconic meal at home. It’s packed with fresh ingredients, textures, and savory flavors, making it a truly satisfying dish.

Ingredients

  • Cooked Rice: 1 ½ – 2 cups
  • Carrot: 1 medium, sliced
  • Spinach: 2 handfuls
  • Bean Sprouts: 1 handful
  • Shiitake Mushrooms: 5-8, sliced
  • Kimchi: To taste
  • Sliced Beef: About 1 cup
  • Fried Egg: 1, sunny-side up
  • Sesame Seeds: For garnish
  • Spicy Bean Paste (Gochujang): To taste
  • Garlic: 1 clove, minced
  • Soy Sauce or Oyster Sauce: For stir-frying

Instructions

  1. Prepare the Vegetables: Slice the carrot, mushrooms, and mince the garlic.

  2. Blanch the Greens: Quickly blanch the bean sprouts and spinach separately in boiling water to maintain their vibrant color and crisp texture. Drain well.

  3. Stir-fry: Individually stir-fry the carrots, bean sprouts, and mushrooms with a touch of soy sauce or oyster sauce until tender-crisp. Set aside.

  4. Sauté the Spinach: Sauté the spinach with the minced garlic until wilted.

  5. Cook the Beef: Stir-fry the sliced beef until browned and cooked through.

  6. Assemble the Bibimbap: Arrange the cooked rice in a bowl. Neatly arrange the prepared vegetables, beef, and kimchi over the rice.

  7. Final Touches: Top with a sunny-side-up egg with a runny yolk, a dollop of spicy bean paste (gochujang), and a sprinkle of sesame seeds. Mix thoroughly before eating to combine all the delicious flavors.

Korean Beef Bibimbap

This recipe guides you through creating a delicious and authentic Korean Beef Bibimbap. With a flavorful beef and mushroom base, vibrant pickled vegetables, creamy gochujang sauce, and fluffy jasmine rice, this dish offers a delightful balance of textures and tastes. Follow these simple steps to create this iconic Korean meal.

Ingredients

Rice:

  • 2.5 cups jasmine rice
  • 4 cups water
  • 2 tbsp Extra Virgin Olive Oil (EVOO)

Pickled Vegetables:

  • 2 cucumbers
  • 2 carrots
  • 3 jalapeños
  • ¾ cup white vinegar
  • 1 tsp salt
  • ½ cup hot water

Beef & Mushroom Base:

  • 2.5 lbs ground beef
  • 4 cloves garlic
  • 4 tbsp gochujang
  • 1 container sliced shiitake mushrooms
  • 1 bag spinach
  • 1 tsp ground ginger
  • 1 tsp garlic salt
  • 1 tsp black pepper

Toppings:

  • 2 tbsp kimchi

Creamy Gochujang Sauce:

  • ¾ cup plain Greek yogurt
  • 3 tbsp gochujang
  • ½ lime (juiced)

Instructions

  1. Quick Pickle the Vegetables: Combine hot water, salt, and vinegar in a bowl. Add sliced cucumbers, carrots, and jalapeños. Let them pickle for at least 20 minutes, or longer for a more intense flavor.

  2. Cook the Rice: Prepare the jasmine rice according to the package instructions.

  3. Brown the Beef: Heat EVOO in a pan over medium-high heat. Add ground beef and cook until browned, draining excess fat.

  4. Sauté the Garlic: Add minced garlic to the center of the pan and cook for 3 minutes until fragrant.

  5. Cook the Mushrooms: Add sliced shiitake mushrooms to the pan, cover, and cook for 5-10 minutes, or until softened.

  6. Wilt the Spinach: Add spinach to the pan and cook until wilted.

  7. Make the Creamy Gochujang Sauce: In a small bowl, combine Greek yogurt, gochujang, and lime juice. Mix well.

  8. Assemble the Bibimbap: Place a bed of cooked rice in a bowl. Top with the beef and mushroom mixture, kimchi, pickled vegetables, and a generous dollop of creamy gochujang sauce.

Easy Bibimbap: A Delicious Korean Dish

This recipe provides a simple way to create a delicious and satisfying Bibimbap at home. With easy-to-follow instructions, you’ll be enjoying this Korean favorite in no time.

Ingredients

Vegetables:

  • Bean sprouts
  • Spinach
  • Carrot

Vegetable Sauce:

  • 1 tbsp Sesame oil
  • 1 tbsp Sesame seeds
  • 1 tsp Soy sauce
  • 1/2 tsp Chicken broth powder
  • 1/4 tsp Salt

Meat and Sauce:

  • 200 gr Minced Meat
  • 1 tbsp Sugar
  • 1 tbsp Sake
  • 1 tsp Mirin
  • 1 tsp Soy sauce
  • 1 tsp Gochujang (Korean spicy sauce)
  • Grated garlic and ginger

Other Ingredients:

  • Kimchi
  • Gochujang (Korean spicy sauce)
  • Onsen Tamago (Japanese hot spring soft boiled egg)
  • Cooked Rice

Instructions

Step 1: Preparing the Vegetables

Cut the vegetables into bite-sized pieces, wash them, and drain thoroughly. Cook the vegetables for about 2 minutes, or until the carrots are tender. Drain any excess water.

To prepare the vegetable sauce, combine sesame oil, sesame seeds, soy sauce, salt, and chicken broth powder in a large bowl. Mix well.

Squeeze any remaining water from the cooked vegetables and add them to the sauce. Toss to coat evenly.

Step 2: Preparing the Meat

In a large bowl, combine sugar, sake, mirin, soy sauce, grated garlic, grated ginger, and gochujang. Mix well to create the meat sauce.

Heat a little oil in a pan over medium heat. Add the minced meat and the prepared sauce to the pan. Stir-fry until the meat is cooked through.

Step 3: Assembling the Bibimbap

Fill a bowl with cooked rice. Arrange the seasoned vegetables, cooked meat, kimchi, and a dollop of gochujang on top of the rice. Gently place an onsen tamago (or a fried egg) in the center of the bowl.

Mix all the ingredients together before enjoying your delicious Bibimbap!

Miyazakigyu Wagyu Beef Bibimbap

This recipe elevates the classic Bibimbap with the luxurious addition of Miyazakigyu Wagyu beef. The rich, tender beef is marinated in a savory blend of soy sauce, garlic, sesame oil, and brown sugar, then seared to perfection. Combined with a colorful array of sautéed vegetables, a perfectly cooked egg, and a spicy Gochujang sauce, this Bibimbap is a true culinary experience.

Ingredients:

For the Beef:

  • 1 package Double 8 Cattle Company Miyazakigyu Wagyu Beef Cubes
  • ½ cup soy sauce
  • 1 tbsp minced garlic
  • 2 tsp sesame oil
  • 2 tbsp brown sugar
  • 1 tsp sesame seeds
  • 2 green onions, thinly sliced

For the Gochujang Sauce:

  • 3 tbsp Gochujang paste
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey

For the Bibimbap:

  • 3 cups cooked jasmine rice
  • 2 small carrots, peeled and julienned
  • 1 cup bean sprouts
  • ½ lb shiitake mushrooms, sliced
  • 1 bunch spinach, stems removed
  • 1 English cucumber, thinly sliced
  • 1 bunch green onions, chopped
  • 3 eggs
  • Grapeseed oil
  • Sesame oil
  • Kosher salt

Instructions:

Marinate the Beef:

Combine soy sauce, garlic, sesame oil, brown sugar, sesame seeds, and sliced green onions in a bowl. Place the Wagyu beef cubes in a resealable bag, pour in the marinade, ensuring the beef is fully coated. Refrigerate for at least 2 hours.

Make the Gochujang Sauce:

Whisk together Gochujang paste, rice vinegar, sesame oil, and honey in a bowl. Refrigerate until ready to use.

Prepare the Bibimbap Components:

Cook rice according to package directions. While the rice cooks, blanch spinach in boiling water for 20 seconds, then plunge into ice water. Squeeze out excess water and sauté in a pan with soy sauce and sesame oil for one minute. Set aside. Separately sauté carrots, bean sprouts, and shiitake mushrooms in grapeseed and/or sesame oil until tender-crisp. Season with salt as needed. Cook eggs over easy.

Sear the Beef:

Heat grapeseed oil in a wok or large pan until slightly smoking. Sear marinated beef cubes for 30 seconds per side, then continue cooking for 2 minutes, allowing them to caramelize.

Assemble the Bibimbap:

Divide rice among bowls. Arrange sautéed spinach, mushrooms, carrots, bean sprouts, green onions, cucumber slices, and a fried egg on top of the rice. Finally, add the seared Wagyu beef. Serve immediately with Gochujang sauce.

Easy Homemade Bibimbap

This recipe guides you through making a delicious and customizable Bibimbap, a vibrant Korean mixed rice dish. With simple steps and readily available ingredients, you can enjoy a healthy and flavorful meal.

Ingredients

  • 250g sliced beef
  • 3 eggs
  • Assorted vegetables (use what you have at home – suggestions: onion, carrot, lettuce, bean sprouts)
  • Cooked rice
  • Bibimbap Sauce:
    • 2 tablespoons gochujang
    • 1 tablespoon vinegar
    • 1 tablespoon Korean sesame oil
    • 0.5 tablespoon cooking syrup

Instructions

  1. Prep Ingredients: Prepare all the ingredients. Cook rice according to package directions.

  2. Make Bibimbap Sauce: In a small bowl, whisk together gochujang, vinegar, sesame oil, and cooking syrup until well combined.

  3. Prepare Vegetables: Shred onions and carrots. Cut lettuce into bite-sized pieces and bean sprouts in half.

  4. Cook Beef: Season sliced beef with salt and pepper. Fry in a pan until cooked through.

  5. Fry Eggs: Cook eggs sunny-side up.

  6. Assemble Bibimbap: Arrange cooked rice in a bowl. Top with prepared vegetables, beef, and a fried egg. Drizzle with bibimbap sauce before serving. Mix everything together thoroughly and enjoy!

Tip: Feel free to add other vegetables you enjoy. The bibimbap sauce can be adjusted to your preferred level of spiciness.

Korean Bibimbap: A Step-by-Step Recipe

This recipe guides you through making a delicious and authentic Korean Bibimbap. From preparing the individual components to assembling the final dish, we’ll cover everything you need to know to create this vibrant and flavorful meal.

Ingredients:

  • 1 cup rice
  • 1 pack chicken or pork bulgogi
  • 1 pack kimchi (150-200 grams)
  • Soy bean sprouts
  • Spinach (round leaf variety recommended)
  • Shiitake mushrooms
  • Carrot
  • Cucumber or zucchini

Instructions:

1. Prepare the Rice: Cook rice according to package directions.

2. Prepare the Soy Bean Sprouts: Blanch the soy bean sprouts in salted boiling water. Once cooked, remove with tongs and place in a separate bowl. Season with salt and sesame oil.

3. Prepare the Spinach: Blanch the spinach in boiling water. Once cooked, remove with tongs and place in a separate bowl. Season with salt and sesame oil.

4. Prepare the Carrot: Julienne the carrot. Place in a bowl and mix with a pinch of salt. Let stand for 5-10 minutes to sweat.

5. Prepare the Cucumber or Zucchini:

  • Zucchini: Julienne the zucchini and mix with some salt.
  • Cucumber: Cut the cucumber in half lengthwise, then thinly slice crosswise. Mix with some salt.

6. Sauté the Vegetables:

  • Carrot: Heat a pan over medium-high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté for 1 minute.
  • Cucumber/Zucchini: Heat a few drops of cooking oil in the pan. Squeeze out excess water from the cucumber/zucchini. Sauté with a few drops of sesame oil for 30 seconds.

7. Stir-fry the Bulgogi: Stir-fry the bulgogi according to package directions or your preferred method.

8. Make the Bibimbap Sauce:

  • 2 tablespoons gochujang
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar (cane sugar recommended)
  • 1 tablespoon water (reserved from blanching vegetables)
  • 1 tablespoon roasted sesame seeds (optional)
  • 1 teaspoon vinegar (apple cider vinegar recommended)
  • 1 teaspoon minced garlic (optional)

Combine all sauce ingredients in a small bowl and mix well.

9. Assemble the Bibimbap: Arrange the rice, sautéed vegetables, bulgogi, kimchi, and a raw egg yolk in a bowl.

10. Prepare a Side of Soup (Optional): Reheat the water used to blanch the vegetables. Season with salt and add chopped spring onions.

11. Serve and Enjoy: Mix the bibimbap thoroughly with the sauce before eating. Serve with the optional soup.

History of Bibimbap

Bibimbap, meaning “mixed rice with meat and assorted vegetables,” enjoys a rich and somewhat debated history. Some believe it originated as a simple peasant dish, utilizing leftover rice and banchan (side dishes) near the end of harvest season. This resourceful approach minimized food waste and provided a nourishing meal.

Another theory posits bibimbap as a royal dish, called geumjung bibimbap, consumed during the Joseon dynasty. It was supposedly served on the eve of lunar new year, allowing the king to enjoy a variety of delicacies in one bowl. The beauty and balance of ingredients were considered important aspects of this version.

Regardless of its precise origins, bibimbap gained popularity across Korea, evolving into distinct regional variations. From the raw beef topped yukhoe bibimbap to the Jeonju style with its signature hot stone pot, the dish’s core elements – rice, vegetables, protein, and a flavorful sauce – remain consistent.

Today, bibimbap is a beloved Korean culinary icon, representing the country’s culinary heritage and the emphasis on fresh, vibrant flavors. It’s enjoyed both in traditional restaurants and home kitchens, constantly being reinterpreted and appreciated by food lovers worldwide.

Nutritional Content and Benefits of Bibimbap

Bibimbap, meaning “mixed rice with meat and assorted vegetables,” is more than just a visually appealing dish; it’s a nutritional powerhouse. A single bowl offers a balanced combination of macronutrients, including carbohydrates from rice, protein from meat or tofu, and healthy fats from the sesame oil often used in its preparation.

The true nutritional strength of bibimbap lies in its vibrant array of vegetables. From spinach and carrots to bean sprouts and mushrooms, each ingredient contributes essential vitamins, minerals, and antioxidants. This variety ensures a diverse intake of micronutrients, supporting overall health and well-being.

Fiber, abundant in the vegetables and whole grains often used, aids digestion and promotes gut health. The fermented components like kimchi or gochujang (Korean chili paste) add probiotics, further benefiting the digestive system.

While the specific nutritional values vary depending on the ingredients and portion sizes, bibimbap generally offers a low-calorie, nutrient-dense meal option. It can be a great choice for those seeking a satisfying and healthy meal that provides sustained energy.

Tips for Choosing Quality Rice

Choosing the right rice is crucial for a delicious bibimbap. Look for short-grain rice varieties like Japanese short-grain or Korean short-grain. These types have a higher starch content which gives them a sticky texture perfect for mixing with the other ingredients and holding the bowl together.

Check the expiration date to ensure freshness. Older rice can become dry and brittle, affecting both the taste and texture of your bibimbap.

Inspect the rice grains themselves. They should be uniform in size and free of cracks or discoloration. Broken grains can result in mushy rice.

Consider trying sushi rice as an alternative. Its stickiness is ideal for bibimbap, though it might be slightly sweeter than traditional short-grain rice.

Don’t be afraid to experiment! Try different brands and varieties until you find your perfect bibimbap rice.

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