Bibimbap

Name: Bibimbap
Yield: 2 servings
Cuisine: Korean
Ingredients: Steamed short grain rice, 4 bowls; Beef bulgogi, 200g; Carrots, julienned and sauteed, 2; Spinach, blanched and seasoned, 200g; Shiitake mushrooms, sauteed, 150g; Bean sprouts, blanched, 150g; Cucumber, julienned, 1; Fried eggs, 4; Gochujang, to serve, 4 tbsp; Sesame oil and sesame seeds, to finish

비빔밥/bee-bim-BAHP/

Also known as: Bibimbab, Bibim Bap, Korean Mixed Rice

About this dish

Korea's most iconic rice dish — a bowl of warm rice topped with seasoned vegetables, beef, a fried egg and gochujang, mixed vigorously before eating.

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History & Origin

Bibimbap — mixed rice — has been eaten in Korea since at least the Joseon dynasty (1392-1897), where it appears in royal court records. The name appears in the 1810 encyclopedia Mongyupyeon. The dish is thought to have originated as a way of using up leftover side dishes (banchan) by mixing them together with rice at the end of a meal. The dolsot (stone pot) version was developed later, the stone pot retaining heat long after cooking and creating the nurungji — the crispy rice crust at the bottom that many consider the best part of the dish. Jeonju, a city in North Jeolla Province, is considered the home of bibimbap and has developed its own distinct version using raw beef (yukhoe) and rice cooked in ox bone broth.

Ingredients

🍚Steamed short grain rice, 4 bowls

🥩Beef bulgogi, 200g

🥕Carrots, julienned and sauteed, 2

🥬Spinach, blanched and seasoned, 200g

🍄Shiitake mushrooms, sauteed, 150g

🫘Bean sprouts, blanched, 150g

🥒Cucumber, julienned, 1

🥚Fried eggs, 4

🫙Gochujang, to serve, 4 tbsp

🍶Sesame oil and sesame seeds, to finish

Method

Serves 2

Prepare each vegetable topping (namul) separately. Each is seasoned individually with garlic, sesame oil and soy sauce — this separation of flavours is what makes bibimbap special.

For the beef, marinate thinly sliced sirloin in soy sauce, sesame oil, garlic and sugar. Stir-fry over high heat for 2 minutes.

For dolsot bibimbap, heat a stone pot until smoking hot. Add a little sesame oil and the cooked rice. Leave undisturbed for 3 minutes to form the crispy nurungji crust.

Arrange the prepared vegetables, beef and a raw egg yolk over the rice in separate sections — each topping gets its own space.

Add a generous tablespoon of gochujang in the centre.

Bring to the table still sizzling. Mix everything together vigorously before eating. The raw egg cooks against the hot rice. The nurungji at the bottom is the prize.

✓ What Makes it Authentic

Each vegetable topping (namul) must be seasoned separately. Use a dolsot (stone pot) for the crispy rice crust at the bottom — this is called nurungji and is the best part.

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