Bibimbap recipe · North Korea

Name: Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Korea
Ingredients: 600 g cooked rice; 200 g spinach; 150 g carrot; 150 g shiitake mushrooms; 150 g bean sprouts; 4 eggs; 4 tbsp sesame oil; 4 tbsp gochujang; 2 tbsp soy sauce; 1 tsp salt

How to make Bibimbap

Prepare 600 g of cooked rice according to package instructions, then set aside.

Blanch 200 g of spinach in boiling water for 2-3 minutes, then drain well.

Blanch 150 g of julienned carrots in boiling water for 2-3 minutes, then drain well.

Blanch 150 g of bean sprouts in boiling water for 2-3 minutes, then drain well.

In a pan, heat 4 tbsp of sesame oil over medium heat.

Sauté 150 g of sliced shiitake mushrooms in the pan until tender, about 5 minutes.

In a separate pan, fry 1 egg sunny-side up in a bit of oil over medium heat, until the whites are set.

In bowls, layer 600 g of rice topped with the blanched vegetables and the fried egg on top.

Drizzle 2 tbsp of gochujang and 1 tbsp of soy sauce over the assembled bowls before serving.

What is Bibimbap?

Bibimbap is a traditional dish from North Korea, cooked in a pan, and takes about 45 minutes from start to finish. It is built around cooked rice, spinach and carrot. The recipe below uses 10 ingredients and is written out step by step.

How long does Bibimbap take?

At 45 minutes it is quicker than 69% of the 588 dishes in Copper's atlas. Copper's atlas has 7 dishes built on cooked rice. The method runs to 9 steps, the longest being 5 minutes.

Any tips for making Bibimbap?

Use a hot bowl to keep the bibimbap warm.

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