COPPER🇰🇷 South Korea
Bibimbap recipe
A colorful and delicious Korean rice bowl!
Ingredients
- 600 g cooked rice
- 200 g spinach
- 150 g carrot
- 150 g shiitake mushrooms
- 150 g bean sprouts
- 4 eggs
- 4 tbsp gochujang
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
How to make Bibimbap
- Prepare 2 cups of cooked rice and keep it warm for serving later.
- Sauté 200 g of spinach in a pan over medium heat for 3-4 minutes until tender.
- In a separate pan, sauté 1 sliced carrot over medium heat for 3-4 minutes until softened.
- Sauté 150 g of sliced shiitake mushrooms in another pan over medium heat for 3-4 minutes until tender.
- Sauté 150 g of bean sprouts over medium heat for 3-4 minutes until just tender.
- Fry 1 egg sunny-side up in 1 tablespoon of sesame oil over medium heat for about 3 minutes until the whites set.
- In a large bowl, place the warm rice at the bottom, spreading it evenly.
- Neatly arrange the sautéed vegetables on top of the rice in sections.
- Add the fried egg on top of the vegetables for presentation.
- Drizzle 1 tablespoon of gochujang and 1 tablespoon of soy sauce over the dish.
- Sprinkle with 1 tablespoon of sesame seeds to finish before serving.
- Serve the bibimbap immediately, mixing the ingredients before eating.
What is Bibimbap?
Bibimbap is a traditional dish from South Korea, cooked in a pan, and takes about 30 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 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 7 dishes built on cooked rice. The method runs to 12 steps, the longest being 3 minutes.
Any tips for making Bibimbap?
Serve immediately to enjoy the balance of textures and flavors.
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