Image: kk+ (Kris Krüg), CC BY 2.0 via Wikimedia Commons.
Bibimbap means “mixed rice”. Separate vegetables, a fried egg and optional beef or tofu are arranged over rice, then mixed with spicy gochujang sauce at the table.
Ingredients
- 300 g short-grain or sushi rice
- 250 g minced beef or firm tofu
- 200 g spinach
- 2 carrots, cut into fine strips
- 1 small courgette, cut into strips
- 200 g mushrooms, sliced
- 150 g mung bean sprouts
- 4 eggs
- 2 tbsp neutral oil
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 garlic cloves, finely chopped
- Sauce: 3 tbsp gochujang, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp sugar and 2 tbsp water
- Sesame seeds to serve
Method
- Cook rice and keep warm. Mix the sauce.
- Blanch spinach and sprouts separately, squeeze dry and season with a little salt, garlic and a few drops of sesame oil.
- Stir-fry carrots, courgette and mushrooms one after another in a little oil for 2–3 minutes each, seasoning lightly.
- Cook beef with 1 tbsp soy sauce, 1 tsp sesame oil and garlic until browned. For tofu, cube and fry until crisp.
- Fry four eggs. Divide rice between bowls and arrange the vegetables, beef or tofu and fried egg in separate sections.
- Serve with sesame and gochujang sauce. Mix everything thoroughly before eating.
Tips and variations
- Cook vegetables sequentially in one pan to keep preparation manageable.
- For a faster bowl, use only three vegetables.
- Kimchi is a good extra side but is not required for the basic recipe.
