Bibimbap
Equipment
Ingredients
Main ingredients
cooked rice (cooked)
2 bowl
sliced beef (sliced)
150 g
carrot (sliced)
1 piece
onion (sliced)
1 piece
bean sprouts (fresh)
100 g
spinach (fresh)
100 g
shiitake mushrooms (sliced)
100 g
egg (fresh)
2 piece
sesame oil (liquid)
3 tbsp
sesame seeds (toasted)
2 tbsp
Protein sauce
soy sauce (liquid)
1 tbsp
sugar (granulated)
1 tbsp
sesame oil (liquid)
1 tbsp
black pepper (ground)
0.5 tsp
garlic (minced)
2 clove
Bibimbap sauce
gochujang (paste)
1.5 tbsp
soy sauce (liquid)
1 tbsp
sugar (granulated)
1 tbsp
sesame oil (liquid)
1 tbsp
sesame seeds (toasted)
1 tbsp
Instructions
Prepare rice
Prepare two bowls of cooked rice and set aside.
Cook beef with protein sauce
Add vegetable oil to a pan and stir-fry sliced beef with the protein sauce until the beef turns brown.
Sauté vegetables
Add 2 tablespoons of vegetable oil to a pan and sauté sliced mushrooms, sliced carrot, sliced onion, bean sprouts and spinach with a pinch of salt and 1 tablespoon of sesame oil until tender but still crunchy.
Fry eggs
Fry the eggs sunny-side up or to your preferred level of doneness.
Assemble bibimbap
Add prepared rice to a big bowl and arrange the cooked vegetables separately with the fried egg on top.
Add sauce and finish
Drizzle the Bibimbap sauce (about 2 tablespoons) over the bibimbap or serve it on the side. Sprinkle sesame seeds on top and drizzle a bit of sesame oil.
Mix and serve
Mix everything together before eating to combine all the flavors.
Original recipe
Storage
Best enjoyed fresh. Store components separately to maintain texture.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.