Bibimbap (Korean Beef and Vegetable Rice Bowl) Recipe
Bibimbap (Korean Beef and Vegetable Rice Bowl)
Arguably the most popular dish in South Korea, this is a rice bowl topped with assorted pickled vegetables, kimchee, and bulgogi beef. It's served with a fried egg and gochujang, a sweet and spicy fermented chili paste. Often served "dolsot," or in a hot stone pot, the rice crisps on the bottom adding a lovely textural element. To mimic this, we fry the rice in a pan before assembling in a bowl.
- Gochujang (Korean red chili paste), to taste
- 2 green onions, thinly sliced
- 1/4 cup cucumber shiitake mushroom kimchee
- 1/4 cup quick pickled vegetables
- 1/2 cup cooked bulgogi beef, warm
- 2 eggs
- 1 cup spinach, blanched in salt water and squeezed dry
- 2 cups rice, freshly cooked
- 1 1/2 tablespoons high-heat vegetable oil, divided use
- 1 teaspoon toasted sesame seeds
- 2 teaspoons toasted sesame oil, divided use
- 1/2 teaspoon kosher salt
- 1/2 cup mung bean sprouts
- In a small bowl, combine bean sprouts and salt. Let sit 10 to 15 minutes. Transfer bean sprouts to a colander and squeeze out any accumulated juice. Season with a teaspoon of sesame oil and sprinkle with sesame seeds. Mix to combine and set aside.
- Heat a large, non-stick skillet until very hot. Add 1 tablespoon vegetable oil and swirl to coat pan. Add rice in one even layer. Cook until crispy on bottom, about 5 minutes. Divide rice between two bowls.
- Return pan to burner. Add 1/2 tablespoon vegetable oil and fry eggs. Place eggs atop rice in center of each bowl.
- Arrange spinach, beef, pickles, kimchee, and salted sprouts in small mounds around eggs. Top with sliced green onions, a drizzle of toasted sesame oil, and gochujang, to taste.
- Cook’s Tips:
- Bibimbap is a combination of two words: bibim which means “mixed” and bap which is “cooked rice.” There are many variations, but all involve mixing rice with other traditional side dishes such as salted vegetables and kimchee.
- The crispy rice that forms on the bottom of the dolsot is known in Korean as nurungji, or “scorched rice.” It makes all the difference in this dish, adding both flavor and texture.