Delicious Korean BBQ Bibimbap Recipe
In Korean, “bibim” means mixing various ingredients, and “bap” translates to rice. The Korean BBQ bibimbap recipe has been enjoyed in Korea for hundreds of years. It originated from early rural Koreans taking leftover vegetables, meat, and rice and mixing them in a bowl. Consequently, this was an inexpensive and quick meal after a long day.
The History and Cultural Significance of Bibimbap
Bibimbap is not just a meal; it is a reflection of Korean culture and tradition. Historically, this dish allowed people to use up leftovers and create a nutritious and filling meal. Moreover, the colorful presentation of various vegetables and proteins over rice makes bibimbap visually appealing and nutritionally balanced. Today, it is enjoyed worldwide for its versatility and delicious taste.
Making Your Own Korean BBQ Bibimbap Recipe
One of the best aspects of a bibimbap recipe is its flexibility. You can get creative with your choice of vegetables and proteins. Traditionally, ingredients include a mix of sautéed and seasoned vegetables like spinach, carrots, bean sprouts, and mushrooms. Common protein options are beef, chicken, or tofu. Additionally, the dish is typically topped with a fried egg and a dollop of spicy gochujang (Korean chili paste).
Steps to Prepare Bibimbap
- Prepare the Vegetables: First, slice and sauté your chosen vegetables in sesame oil. Season them with a pinch of salt and sesame seeds.
- Cook the Protein: Next, grill or stir-fry your selected protein, whether it’s beef, chicken, or tofu.
- Cook the Rice: Meanwhile, use short-grain rice, which is sticky and perfect for this dish.
- Assemble the Bowl: Then, place the cooked rice in a bowl. Arrange the sautéed vegetables and protein on top in sections.
- Top with Egg and Sauce: Finally, fry an egg sunny-side up and place it on top of the bowl. Add a spoonful of gochujang sauce.
Enjoying Your Bibimbap
Before mixing, be sure to snap a colorful photo of your beautifully arranged bibimbap bowl. This dish is not only delicious but also Instagram-worthy! Afterward, mix all the ingredients together to enjoy the full range of flavors and textures. Each bite is a delightful combination of savory, spicy, and fresh tastes.
Conclusion
We hope that this bibimbap recipe inspires you to get creative with your own veggies and proteins. Whether you follow a traditional recipe or add your own twist, bibimbap is a satisfying and healthy meal option. For more delicious Korean recipes, check out our collection of Korean Recipes. If you need quality ingredients, visit Korean Supermarket.
Happy cooking!
Korean BBQ Rice Bowl (Bibimbap) Recipe
Ingredients
- 1.5 cups Short-grain rice
- 70 g Gochujang (korean pepper paste)
- 1 cup Kimchi
- 1 cup Mushrooms
- ¼ cup Green onions (or scallions, chopped)
- 1 teaspoon Garlic
- 1 tablespoon Tamari soy sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 2 teaspoon Sesame seeds
- 3 tablespoon Cooking oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 Eggs
Proteins (choose 1):
- 1.5 cups Steak (thinly sliced)
- 1.5 cups Ground beef
- 1.5 cups Tofu (cubed)
Veggies (choose at least 1):
Drink Pairing (optional):
- 4 Pale lager (OB, Cass, and Hite are popular Korean brands)
Instructions
Cook Rice
- For stovetop: empty short-grain rice into medium saucepan with 2 cups of water and rice vinegar. Bring to a rapid boil, cover, and simmer on low for 20 minutes.
- For rice cooker: add 2 cups of water and rice vinegar to short-grain rice and press start/cook.
- Continue with recipe while rice cooks…
Prep Ingredients
- Wash and dry your veggies and thinly slice or cut into matchsticks.
- Make bibimbap marinade: in a small bowl, combine the gochujang, tamari soy sauce, sesame oil, garlic, and honey.
- Prepare protein: rinse your protein and pat dry. Cut into bitesize or thinly sliced pieces and place in a medium bowl. Add half of the bibimbap marinade from the previous step and 1 Tbsp. water, saving the other half for serving. Marinate for 5-10 minutes.
Sauté Veggies
- Working in batches, lightly sauté mushrooms, shredded carrots, spinach, and/or zucchini in a little oil until softened. Season with salt and pepper. (Note: do not sauté cucumber, radishes, sprouts, or kimchi).
- Transfer to separate bowls and keep warm.
- (Optional) Lightly toast the sesame seeds on low for 30-60 seconds.
Cook Your Protein
- In a cast iron, grill pan, or saute pan, warm 1 Tbsp. of cooking oil on medium heat.
- Cook your protein until desired level of doneness (1-2 minutes per side for medium-rare). Remove from heat and keep warm.
Fry Your Eggs
- In a medium sauté pan, heat 1 Tbsp. of cooking oil on low until hot.
- Carefully crack each egg into a small bowl/cup and then add to the pan, keeping space between the 4 eggs. Season with salt and pepper and cook for 3-8 minutes (until desired doneness) until egg whites have set.
Assemble & Serve!
- Fluff the cooked medium-grain rice with a fork and divide between bowls.
- Arrange veggies and cooked protein on top of the rice. Top with a fried egg and a sprinkle of green onion/scallions and sesame seeds.
- Serve with a side of bibimbap sauce for extra flavor and spice!
- “Jal meokkesseumnida” Enjoy!
Rachael says
Bowls are so easy to cook on weeknights. I love that you can use leftover veggies and meats – so versatile!