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Bibimbap Korean Mixed Rice
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5 from 1 vote

How to Make Bibimbap (Korean Mixed Rice)

Bibimbap is a vibrant and flavorful Korean dish that features a harmonious mix of rice, seasoned vegetables, marinated meat, and a spicy-sweet sauce, all topped with a fried egg.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Rice Recipes
Cuisine: Korean
Keyword: bibimbap, Korean mixed rice
Servings: 2 Servings
Calories: 560kcal
Author: Manny

Ingredients

For the ground beef:

  • 1/4 kilo ground beef
  • 1 1/2 Tbsp. soy sauce
  • 1 1/2 Tbsp. garlic minced
  • 1 tsp. ground black pepper
  • 1 tsp. sugar

For the bean sprouts:

  • 100 grams beansprouts toge
  • salt to taste
  • 1/2 tsp. sesame oil
  • 1 Tbsp. garlic minced

For the spinach:

  • a bunch of spinach
  • salt to taste
  • 1/2 tsp. sesame oil
  • 1 Tbsp. garlic minced
  • 1/2 Tbsp. soy sauce

For the shiitake mushrooms:

  • 6 shiitake mushrooms dried or fresh
  • 1/2 tsp. sesame oil
  • 1 tsp. sugar
  • 1/2 Tbsp. soy sauce

Bibimbap sauce:

  • 4 Tbsp. Korean red chili pepper paste
  • 1 Tbsp. sugar
  • 1 Tbsp. sesame oil
  • 3 Tbsp. water

The rest of the ingredients:

  • 3 cups cooked rice
  • 2 small size of zucchinis thinly sliced crosswise
  • 1 small carrot julienne into small strips
  • 1/4 cup kimchi optional
  • 2 eggs fried sunny side up
  • 1 tbsp sesame seeds toasted
  • vegetable oil
  • spring onions for garnish

Instructions

How to cook Bibimbap:

  • Combine and mix ground beef, soy sauce, garlic, ground pepper and sugar. Marinate for 20 minutes. In a heated pan with 1 Tbsp. cooking oil, saute the beef mixture in a high heat for 2 to 3 minutes.
  • If you are using dried shiitake mushrooms, soaked it first in hot water for a few hours before starting to make this dish. For fresh mushrooms, just wash it then slice thinly. Then saute and add soy sauce, sesame oil, sugar and stir for 2 minutes.
  • Soak, wash and clean bean sprouts by removing the husk. Drain and blanch the sprouts. Season with salt, minced garlic and sesame oil. Set aside.
  • Blanch the spinach for 1 minute. Then rinse in cold water and squeeze gently to remove excess water. Season with salt, soy sauce, sesame oil and minced garlic. Set aside.
  • Then saute the zucchinis in high heat with some cooking oil. Saute until transparent. Set aside.
  • Saute the carrots in a lightly oiled pan over high heat for 1 to 2 minutes. Season with salt and pepper to taste. Set aside.
  • Combine the bibimbap sauce ingredients in a small bowl. Mix thoroughly until smooth.
  • If you want to have a sizzling bibimbap like the one you see in Mr. Kimbob, you can use a round deep sizzling plate.
  • Bush the inside of the plate with sesame oil and heat over the stove until a wisp of smoke appears.
  • Mold a cup of rice and place in the center of the plate. Then nicely arrange a small amount of each prepared vegetables (bean sprouts, zucchinis, carrots, mushrooms, kimchi) and beef around the rice. Just like what you see on Mr. Kimbob.
  • Then top with fried egg and garnish with spring onions. Serve with bibimbap sauce.

Notes

Cooking Tips:

Perfecting the Rice Base

For the best texture, use short-grain or medium-grain rice, which provides a slightly sticky consistency ideal for this dish. Cook the rice with a bit less water than usual to achieve a firm texture that holds up well when mixed with other ingredients. If you want that signature crispy layer at the bottom, press the rice into a hot pan or sizzling plate with a touch of sesame oil before adding the toppings.

Marinate for Maximum Flavor

Marinating the beef is essential for infusing it with deep, savory flavors that complement the dish's fresh vegetables. Let the beef sit in a mixture of soy sauce, garlic, sugar, and pepper for at least 20 minutes. For an even richer taste, consider marinating it overnight in the refrigerator.

Balance the Vegetables

Each vegetable brings its unique flavor and texture to the dish, so it's important to cook them separately to maintain their distinct qualities. Blanch leafy greens like spinach quickly to preserve their color and nutrients, and sauté firmer vegetables like carrots and zucchini just until tender-crisp. Season each vegetable lightly with salt, soy sauce, or sesame oil to enhance their natural taste without overpowering the dish.