Bibimbap Korean

Bibimbap Korean

Bibimbap is one of my favorite Korean dishes. In Korean restaurants, it is usually served in a stone pot/bowl where the rice at the bottom sticks to the stone and creates a crunchy layer. Since I don’t have a stone bowl at home, I usually prepare it just in a regular bowl. As much as I like the crunchy part, for some reason, I think that the homemade Bibimbap tastes much better than the restaurant one. I think one of the reasons the homemade one tastes so good is because I’ve found a really good recipe here. I like to add lots of hot pepper paste, mix it really well and eat.

Serves: 4
Preparation Time:  30 minutes
Cooking Time: 20 minutes

1 batch Spinach Side Dish (recipe here)
1 batch Soybean Sprouts Side Dish (recipe here)
1 medium Zucchini – cut into matchstick size pieces (about 10 ounces)
1 medium Carrot – cut into matchstick size pieces (about 5 ounces)
10 Shitake Mushrooms – thinly sliced (if using dried, soak in warm water for 15 minutes until soft)
14 ounces Ground Meat (I used ground Turkey)
4 Eggs
4 cups Cooked Rice
Korean Hot Pepper Paste (Gochujang) – to taste


  • A pinch of Salt
  • 5 teaspoons Oil
  • 6 1/2 teaspoons Soy Sauce (adjust to taste)
  • 2 1/2 teaspoons Sugar
  • 1 1/2 teaspoons Sesame Oil + plus more for serving
  • 4 cloves Garlic – crushed or finely chopped
  • Freshly ground Black Pepper – to taste


  1. In a large platter, place prepared Spinach and Soybean Sprouts.
  2. In a bowl, place Zucchini and sprinkle a pinch of salt. Mix well and keep for about 5 minutes. Squeeze out water and keep aside.
  3. Heat a large skillet over high heat. Once hot, add 1 tsp of oil and sauté Zucchini for few minutes until translucent and transfer to the platter.
  4. In the same skillet, add 1 tsp of oil and sauté Carrots for about 30 seconds and transfer to the platter.
  5. In the same skillet, add 2 tsp of oil and sauté Mushrooms for few minutes until lightly browned. Add 2 tsp soy sauce, 1 tsp sugar and cook for further minute. Add 1/2 tsp of sesame oil, stir well and transfer to the platter.
  6. In the same skillet, add 1 tsp of oil, add Ground Meat and cook until lightly browned stirring frequently. Add 4 cloves garlic, 4 ½ tsp soy sauce, 1 ½ tsp sugar, 1 tsp sesame oil & black pepper to taste and continue cooking for further minute. Transfer this to the platter.
  7. Cook the eggs sunny side up and keep aside.

How to Serve:

  • Place rice in a large bowl and top it up with prepared meat and vegetables attractively.  Place egg in the center and serve with sesame oil and hot pepper paste on the side.
  • Before eating, add few drizzle of sesame oil to the bowl along with desired amount of hot pepper paste. Mix really well with a spoon for few minutes and eat.

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