Name: Korean BIBIMBOP Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: ¼ cup (60 ml) gochujang; 2 tbsp packed dark brown sugar; 2 tbsp olive oil; 1 tbsp sesame oil; 2 tbsp rice vinegar; 1 to 2 tsp gochugaru; 6 cups (600 g) steamed short-grain (sushi) rice (kept warm); 1 bunch kale or Swiss chard, leaves chopped into 1-inch (2.5 cm) (pieces and, sautéed); 2 large carrots, shredded or cut into 2 by ¼-inch (5 cm by 6 mm) matchstick strips; ½ lb (225 g) green beans, blanched and cut into 1-inch (2.5 cm) pieces; 2 medium white onions, thinly sliced and sautéed; ½ lb (225 g) fresh cremini or button mushrooms, thinly sliced and sautéed; 6 large eggs (fried sunny-side up); Sliced scallions ( for garnish)

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There is something for everyone when it comes to Korean cuisine. Whether you’re craving something spicy, sweet, or savory, there’s a Korean dish to satisfy you. Bibibimbop, a rice dish typically served with vegetables and meat, is one of my personal favorites. While there are numerous ways to prepare bibimbop, the dish always comes together to make a delicious and nutritious meal.

Tips for Korean BIBIMBOP Recipe

Bibimbop is one of the most popular dishes. Bibimbop is a rice dish served with vegetables, meat, and a spicy chili sauce. If you want to make a delicious bibimbop at home, here are a few pointers:

For the best results, use short-grain rice.
If you want to add more protein to your bibimbop, try adding some cooked eggs.
For your bibimbop, use fresh vegetables. Zucchini, carrots, and bean sprouts are all good options.
Don’t forget to include the chili sauce! Gochujang is a popular choice, but other types of chili paste can also be used.
Bibimbop is best enjoyed when it’s hot, so serve it right away after it’s been assembled.

Korean BIBIMBOP Recipe

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Prep Time 30 mins

Cook Time 50 mins

Total Time 1 hr 20 mins

Course Main Course

Cuisine Korean

Servings

Calories 324 kcal

Ingredients

FOR THE BROTH

¼ cup (60 ml) gochujang
2 tbsp packed dark brown sugar
2 tbsp olive oil
1 tbsp sesame oil
2 tbsp rice vinegar
1 to 2 tsp gochugaru

FOR THE BIBIMBOP

6 cups (600 g) steamed short-grain (sushi) rice kept warm
1 bunch kale or Swiss chard, leaves chopped into 1-inch (2.5 cm) pieces and, sautéed
2 large carrots, shredded or cut into 2 by ¼-inch (5 cm by 6 mm) matchstick strips
½ lb (225 g) green beans, blanched and cut into 1-inch (2.5 cm) pieces
2 medium white onions, thinly sliced and sautéed
½ lb (225 g) fresh cremini or button mushrooms, thinly sliced and sautéed
6 large eggs fried sunny-side up
Sliced scallions for garnish

Instructions

Prepare the sauce: Combine the gochujang, brown sugar, olive oil, sesame oil, vinegar, and gochugaru in a small bowl or jar, adjusting the vinegar and gochugaru to taste. Place aside.
To make the bibimbop, place a mound of rice in each of six bowls and top with 5 to 7 different vegetables. Dollop the sauce all over the bowl, then top with an egg, scallions, and sesame seeds. Serve with extra sauce and invite each guest to create their own bowl.

Nutrition

Calories: 324kcalCarbohydrates: 65gProtein: 20gFat: 17gSodium: 644mgPotassium: 936mgSugar: 11gCalcium: 153mgIron: 1mg

Keyword bibimbop sauce, Korean BIBIMBOP

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