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bibimbap plated with wild greens without egg

Bibimbap – Korean Rice Bowl with Vegetables and Meat

Bibimbap is a traditional Korean rice bowl with vegetables and meat all mixed together in a yummy spicy gochujang based bibimbap sauce. What makes bibimbap so good is the combination of spicy, savory and slightly sweet flavors with a variety of textures that come from the different vegetables.

Course Main Course, rice
Cuisine Korean
Keyword bowl, gochujang sauce, mixed, one dish meal
KoreanCategory Bap (밥)
Prep Time 6 hours
Cook Time 1 hour
Total Time 7 hours
Servings 4
Calories 618 kcal
Author JinJoo Lee

Ingredients

  • 2 C short grain rice

Ground Beef Seasoning

  • 1/3 lb ground beef
  • 2 tsp soy sauce
  • 1 tsp sugar
  • 2 tsp rice cooking wine
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 1/8 tsp garlic powder (optional)
  • 1/8 tsp ground black pepper

Bellflower Roots (Doraji Namul)

  • 4 oz (about 2 1/2 C) reconstituted bellflower roots (??? doraji)
  • 1/2 tsp vegetable oil
  • 1/2 tsp Sea Salt (Trader Joe's)
  • 1/2 tsp chopped garlic
  • 1/4 tsp chopped green onions
  • 1/4 tsp sesame oil

Spinach

  • 1 bunch spinach , washed
  • 6 C water
  • 2 tsp salt
  • 1 tsp sesame oil

Bracken Fiddleheads (Gosari Namul)

  • 4 oz or 2 C reconstituted bracken fiddleheads
  • 1/2 tsp vegetable oil
  • 1/4 tsp Sea Salt (Trader Joe's)
  • 3/4 tsp gook kanjang
  • 1/2 tsp chopped garlic
  • 1/4 tsp chopped green onions
  • 1/4 tsp sesame oil

Radish Salad (Musaengche)

  • 3 C julienned Korean radish (? moo)
  • 2 tsp Sea Salt (Trader Joe's)
  • 3 1/2 tsp sugar
  • 3 1/2 tsp rice vinegar
  • 2 1/2 tsp T Korean red pepper powder (???? gochugaroo)

Carrots

  • 1 large carrot or 2 small carrots julienned (about 1 C)
  • pinch of salt
  • 1 T vegetable oil

Soy Bean Sprouts (Kongnamul)

  • 3 C soybean sprouts
  • 1/2 tsp Sea Salt (Trader Joe's)
  • 1/2 tsp chopped garlic
  • 1/2 tsp sesame oil
  • 1/3 C water

Fried Egg

  • 1 egg , pan fried, over easy/medium/scrambled

Condiments

  • 2 tsp or more gochujang (adjust to taste)
  • 1-2 tsp sesame oil

Instructions

  1. Prepare ground beef by mixing in all the seasonings and then sauteeing beef on medium heat until fully cooked. Set aside.

How to prepare Bell Flower Roots (Doraji Namul)

  1. Doraji is usually sold dried. If your store sells the reconstituted ones buy it! If not, soak the dried roots in water overnight and drain. Rub the roots with sea salt to extract some of the bitterness.
  2. Split and cut doraji roots into approx 2 in long and 1/8 in thick pieces by inserting a small knife upside down (with the blade side up) and then pushing it upwards. Wash and rinse the cut doraji roots and drain.

  3. Heat vegetable oil in a frying pan on medium heat. Saute doraji and chopped garlic. Sprinkle 1/2 tsp salt. Saute for 3-4 minutes until the doraji pieces are tender yet still a bit crunchy. Turn off the heat, sprinkle green onions and sesame oil. Set aside.

Blanched Spinach (Shikeumchi Namul)

  1. Boil a pot of salted water (6 C or so + 1 tsp salt) and quickly blanch the spinach. Do not cook the spinach more than 1 minute. Spinach should be still a bit chewy and not mushy. Shock the cooked spinach in cold or ice water to stop the cooking process.
  2. Drain the water and squeeze out any excess water from the spinach by squeezing them gently in your hand.
  3. Season the blanched spinach with some salt (1 tsp) and sesame oil (1 tsp). Set aside.

Sauteed Bracken Fiddleheads (Gosari/Kosari Namul)

  1. Boil it for 20 – 30 minutes until they are soft then drain. Soak in cold water for 6-8 hours to draw out any bitterness.
  2. Trim the reconstituted Gosari by going through each piece and cutting off any hard stems.
  3. Cut them into bite size pieces (2 in long)
  4. Heat vegetable oil in a frying pan on medium heat. Saute Gosari and chopped garlic. Sprinkle 1/2 tsp salt and gook kanjang. Saute for 5 minutes on low heat. Turn off the heat, sprinkle green onions and sesame oil. Set aside.

Radish Salad (MooSaengChe Namul)

  1. See my Korean Radish Salad recipe for detailed instructions. You only need a little bit for bibimbap so I reduced the ingredients by half for this recipe.

Sauteed Carrots

  1. Add 1 T oil in frying pan on medium heat. Add julienned carrots and a pinch of salt. Saute carrots until they are soft and tender.

Soybean Sprouts (Kongnamul)

  1. Wash and clean the soybean sprouts. Optionally break off the root ends if they are brown.
  2. In a small pot, add water, soybean sprouts, salt and garlic. Bring to a boil and let it simmer for 8 minutes or so until most of the water has evaporated. Remember the sprouts may taste fishy if you open the lid during cooking. It’s good if you can use a clear glass lidded pot so you can see it without opening the lid.
  3. Turn off heat and sprinkle the sesame oil. Set aside.

Pan Fried Egg

  1. Usually the egg is fried over easy so the egg yolk is still runny.

How To Assemble Bibimbap

  1. In a bowl, about 1 cup cooked rice, top with each of the vegetables and the beef in the middle. Top with fried egg. Serve with gochujang and sesame oil.

Recipe Notes

Nutrition Facts
Bibimbap – Korean Rice Bowl with Vegetables and Meat
Amount Per Serving
Calories 618 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 67mg22%
Sodium 2518mg109%
Potassium 574mg16%
Carbohydrates 93g31%
Fiber 5g21%
Sugar 7g8%
Protein 18g36%
Vitamin A 1480IU30%
Vitamin C 27.3mg33%
Calcium 64mg6%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.