In Korean, “bibim” means mixing various ingredients and “bap” translates to rice. Bibimbap 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. This was an inexpensive and quick meal after a long day.
We hope that this rice bowl recipe inspires you to get creative with your own veggies and proteins. Be sure to snap a colorful photo before mixing!
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SPECIALTY INGREDIENTS LIST:
- Medium-grain rice
- Gochujang Korean chili paste
- Kimchi (canned)
- Rice vinegar
- Tamari soy sauce
- Sesame oil
- Sesame seeds
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 tsp Garlic
- 1 tbsp Tamari soy sauce
- 1 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 2 tsp Sesame seeds
- 3 tbsp Cooking oil
- 1 tsp Salt
- 1 tsp 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):
- 1 cup Shredded carrots
- 1 cup Spinach (wilted)
- 1 cup Zucchini (thinly sliced)
- 1 cup Cucumbers (thinly sliced)
- ½ cup Radish (thinly sliced)
- ½ cup Sprouts
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!