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Classic Korean Bibimbap Recipe with Vegetables, Beef, and Spicy Gochujang Sauce Recipe

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4.3 from 29 reviews

Authentic Korean Bibimbap is a vibrant and satisfying mixed rice dish featuring marinated beef, an assortment of seasoned vegetables, and a flavorful gochujang sauce. This recipe offers a step-by-step guide to preparing each component perfectly, culminating in a beautifully arranged bowl that is both nutritious and delicious. Optional sunny-side-up eggs add richness and traditional flair to this beloved Korean classic.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Rice

  • 3 cups short grain rice

Beef Marinade

  • 8 ounces thinly sliced tender beef (rib eye, sirloin, or ground beef)
  • 1.5 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon chopped scallion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sesame seeds
  • pinch of pepper

Vegetables

  • 8 ounces mung bean sprouts (sukju) or soybean sprouts (kongnamul)
  • 1 bunch spinach (about 8 ounces)
  • 2 small cucumbers (about 5 ounces)
  • 4 ounces mushrooms (shiitake, white, or cremini)
  • 2 medium carrots (about 5 ounces)
  • 1.5 teaspoons minced garlic (divided)
  • 3 tablespoons chopped scallion (divided)
  • Sesame oil (for tossing vegetables)
  • Sesame seeds (for garnish and mixing with vegetables)
  • Salt (to taste)
  • Cooking oil (for sautéing)

Additional Vegetable Options

  • 8 ounces kongnamul (soybean sprouts)
  • 10 ounces Korean radish (mu)
  • 2 tablespoons chopped scallion
  • 1 tablespoon gochugaru (Korean chili powder)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds

Eggs (Optional)

  • 4 eggs

Bibimbap Sauce

  • 4 tablespoons gochujang (Korean chili paste)
  • 2 teaspoons sugar (adjust 1-3 teaspoons to taste)
  • 1 tablespoon sesame oil
  • 1 tablespoon water

Instructions

  1. Cook Rice: Rinse rice if desired but do not soak. Cook 3 cups short grain rice with slightly less water than usual so that the rice is a bit drier than normal. This ensures the best texture for bibimbap.
  2. Prepare Beef: Cut beef into thin 2-inch strips. Combine with 1.5 tablespoons soy sauce, 2 teaspoons sugar, 2 teaspoons sesame oil, 1 tablespoon chopped scallion, 1 teaspoon minced garlic, 1/2 teaspoon sesame seeds, and a pinch of pepper. Marinate for 20 minutes. Heat a skillet over high heat and sauté the beef for 2-3 minutes until cooked through.
  3. Prepare Bean Sprouts: Bring 2 cups water to boil. Blanch the mung bean or soybean sprouts for about 1 minute, flipping once. Drain and immediately shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon minced garlic, 1 teaspoon sesame oil, 1/2 teaspoon sesame seeds, and salt to taste (about 1/2 teaspoon).
  4. Prepare Spinach: Blanch spinach in salted boiling water for 40 seconds until wilted. Drain and shock in cold water. Squeeze out excess water. Cut into 3-inch lengths. Toss with 1 tablespoon chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil, 1/2 teaspoon sesame seeds, and salt (about 1/2 teaspoon).
  5. Prepare Cucumbers: Cut cucumbers lengthwise in half and thinly slice crosswise. Sprinkle generously with about 1/2 teaspoon salt and let sit for 10-15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil, and 1/2 teaspoon sesame seeds.
  6. Sauté Mushrooms and Carrots: Thinly slice mushrooms and carrots. Heat a lightly oiled skillet over medium-high heat. Sauté each separately for 1-2 minutes, seasoning each with about 1/4 teaspoon salt.
  7. Optional Additional Vegetables: For kongnamul, boil for 2-3 minutes, drain, shock in cold water, drain again and season as with bean sprouts. For musaengchae, julienne Korean radish and mix with chopped scallion, gochugaru, minced garlic, salt, sugar, and sesame seeds.
  8. Cook Eggs (Optional): Fry eggs sunny side up or to your preference.
  9. Prepare Bibimbap Sauce: In a small bowl, combine 4 tablespoons gochujang, 2 teaspoons sugar (adjust sugar 1-3 teaspoons to taste), 1 tablespoon sesame oil, and 1 tablespoon water. Mix thoroughly until smooth.
  10. Assemble the Bibimbap: Place cooked rice in a large bowl. Arrange small portions of each prepared vegetable and beef attractively on top. Drizzle with a little sesame oil. Add the optional fried egg on top. Serve with the sauce on the side or drizzled over.
  11. For Dolsot Bibimbap Variation: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil. Heat over medium until hot. Add cooked rice and arrange toppings on top. Cook for several minutes until the rice at the bottom crisps and sizzles for extra texture and flavor.

Notes

  • Use short grain rice for the best texture typical to Korean bibimbap.
  • Marinate the beef for at least 20 minutes to allow the flavors to develop.
  • Shocking vegetables in cold water stops cooking and keeps bright colors and crisp texture.
  • You can use mung bean sprouts or soybean sprouts interchangeably depending on preference.
  • Sauce can be adjusted for sweetness or spiciness to taste.
  • For a vegetarian version, omit beef and eggs, and add more vegetables.
  • Dolsot (stone pot) bibimbap is a traditional way to enjoy crispy rice texture.
  • Sesame seeds and sesame oil add signature nutty aroma and taste.
  • Optional eggs add richness and make the meal more filling.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean

Find it online: https://ellarecipe.com/classic-korean-bibimbap-recipe-with-vegetables-beef-and-spicy-gochujang-sauce-recipe/